Paal (milk) sodhi goes well with pittu or iddiyappam – neither recipe has been posted yet. Coming soon.
As with most dishes, I have tasted many variations to this sodhi – so am not claiming for this to be the only way to make it.
I was really surprised that we didn’t need to add any spices. Mum said the deliciousness comes from the fenugreek seeds.
1/2 red onion cut lengthways
1/2 tsp fenugreek seeds
1 tomato chopped
4 hot red chillies chopped down the middle in 1/2 (we only had green in the fridge)
1 1/4 tsp salt (salt is really key in Tamil food – you may want less)
3 cups water
1/2 cup milk or coconut milk
6 or 7 curry leaves
fresh 1/2 lime juice. If you don’t have lime, mum said it’s ok to add lemon.
Note – you can also add potatoes.
The below photos is taken of the ingredients before cooking.
1. Add all ingredients minus the milk and lime juice into a pot and boil for about 10 minutes.
2. If you are adding potatoes then cube them and add them into the mix and boil till potatoes are done.
3. Add coconut milk or milk and once the sodhi is boiling again, remove from stove.
4. Add lime juice.