Nellai Sodhi Kuzhambu (Coconut Stew)

Nellai Sodhi Kuzhambu (Coconut Stew)

Sodhi Kuzhambu is a Tirunelveli special — a coconut milk-based stew with mixed vegetables, moong dal, and a light squeeze of lemon. It’s traditionally served during weddings or after a fasting day. With the richness of coconut milk and the flavor of sesame oil tempering, this dish is soothing and festive.

Prep Time

10 Minutes
Cook Time

20 Minutes
Serving

4 to 5 People
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A gentle, soul-warming coconut stew with lemony comfort — Tirunelveli’s tastiest tradition in a bowl!

Ingredients

  • Moong dal – 1/4 cup
  • Mixed vegetables – 1.5 cups (carrot, beans, potato, drumstick)
  • Green chilies – 3 (slit)
  • Coconut milk – 1.5 cups (1st and 2nd extract)
  • Ginger – 1-inch (grated)
  • Lemon juice – 1 tbsp
  • Salt – to taste

Tempering:

  • Sastha Sesame Oil – 1 tbsp
  • Mustard seeds – 1 tsp
  • Curry leaves – few

Instructions

  • Pressure cook moong dal till soft.
  • In a vessel, cook vegetables with green chilies, ginger, and salt till tender.
  • Add moong dal and second extract coconut milk. Let it boil lightly.
  • Add thick coconut milk and heat on low. Do not boil.
  • Turn off and add lemon juice.
  • Temper with Sastha sesame oil, mustard seeds, and curry leaves.
  • Serve with hot rice or idiyappam.