Saturday, September 11, 2010


Chicken Sodhi is an another variation of the Sodhi, which is a special preparation in the Tirunelveli region. It is normally made for lunch, but it is awesome to serve with plain Idiyaapam. To increase its flavour and taste add lemon juice when it gets cool.


Chicken – 1kg
Coconut Oil – 50 ml
Mustard Seeds – a tsp
Onion – 100 g
Curry leaves – a few
Coconut Milk – 750 ml
Turmeric Powder - little
Slitted Green Chillies – 5 pieces
Potatoes – 100g
Salt – to taste

Ground Mixture

Ginger – 1 tbsp
Grated Coconut – 2 tbsp
Cumin seeds – ¼ tsp


Heat Coconut Oil, temper the mustard seeds and Curry leaves
Add the sliced onion and Chicken pieces, sauté it
Add turmeric powder, Potato cubes and salt.
Add thin coconut milk extraction. Add the ground mixture after 5 minutes.
Remember to cook all this in medium low flame.
Cook the Sodhi till the Chicken and Potatoes tender. Garnish with fried curryleaves.

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