Chettinad Sodhi Recipe | Cucumber Sodhi | Vellarikai Sodhi | Side dish for tiffin | Gluten Free and Vegan Recipe

Hi Supermoms,

Hope you all had a great Christmas weekend. For me Christmas day is special as it is my daughter's birthday. She wanted me to have a break from cooking and we had a simple celebration and an enjoyable day eating out. I had cooked a lot the previous week and one yummy meal was Malabar parotta with Chettinad Sodhi . I wanted to try something different from the usual kurma and this sodhi was just perfect. 

Usually, onions  and tomatoes are the preferred vegetables for this curry but I used cucumber , just to experiment, to be frank with you. Feel free to use any vegetable of your choice and I bet this curry will turn out super tasty. 

You can serve it with breads of your choice. 

Recipe Adapted from 'The Chettinad Cookbook'

Chettinad Sodhi Recipe :

Preparation time : 10 minutes

Cooking time : 20 minutes

Serves : 4-6

1 cup = 250 ml cup

Ingredients :

1 medium size cucumber ( peeled and chopped)

1 large tomato ( finely chopped)

1 onion ( peeled and sliced thinly)

1/4 teaspoon turmeric powder

salt to taste

To roast and grind :

1 teaspoon oil ( I used sesame oil)

1/4 cup coconut ( scrapped)

3 cashew nuts

2 teaspoons poppy seeds

1/2 teaspoon jeera/ cumin seeds

2 dry red chillies

3 pods garlic

1/2 teaspoon fennel seeds

3 green chillies ( adjust according to the heat of the chillies)

For tempering :

2 teaspoons oil

1/4 teaspoon fennel seeds

1 bay leaf

1/2 " cinnamon stick 

5-6 curry leaves

Method :

1. Heat a small pan with oil and roast the ingredients given under 'to roast and grind' till fragrant and switch off.

2. Transfer it to the jar of a mixer and grind it to a smooth paste adding 1/4 cup of water.

3. Heat a wide pan with oil and temper with ingredients given for the same.

4. Now add the onions , tomatoes, salt and turmeric powder.

5. Fry for 2-3 minutes and add the cucumber. 

6. Partially close the pan and cook till the cucumber is cooked and add the ground masala. 

7. Add two cups of water and allow the curry to simmer for 10 minutes and switch off. 

Chef tip : You can decide the consistency of this sodhi. 

Your delicious side dish for chapathi, poori, parotta is now ready.

Happy Cooking !

With love,

Masterchefmom