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Saturday, January 11, 2014

Idiyappam and tirunalveli sodhi

Traditionally, string hoppers (idiyappam) are made with rice flour. However, ever since I started using ragi, I have almost entirely stopped making this dish using rice flour. This is both a tastier and healthier variation. I usually pair it with vegetable stew, but this time,  I have tried a side dish that has its origin in the Tirunalveli district of Tamilnadu. Vegetables, lightly spiced and cooked in a watery coconut milk broth,  this dish is served to a newly married bridegroom by his mother-in-law and so, is also known as mappillai (son-in-law) sodhi. It is very similar to the stew that is made in Kerala. The only difference is that there is a final tempering of curry leaves and cumin seeds here and also an addition of lemon juice.



What you need:
For the idiyappam (string hoppers) :
Ragi/nachni/kezhvaragu/finger millet flour - 1 cup
Rice flour - 1/4 cup
Salt - to taste
Water - 2 cups
Oil - 1 tsp

Boil the water and add a tsp of oil to it. Add salt to the flour and dry roast the flours in a pan until the raw smell goes away. Add the boiling water to the flour, little by little, mixing it well with a spatula until it forms a pliable dough. Wet your hands and knead the dough until smooth.
While the dough is still hot, using an idiyappam press, squeeze it out into circles and steam in an idli pan for 10-12 minutes.

For the sodhi :

Potato - 1,peeled and diced
Carrot - 1. peeled and diced
Onion - 1, chopped fine
Beans - a few, chopped
Green peas - a handful
Thick coconut extract - 1/2 cup
Ginger - a one inch piece
Green chilli - 2
Turmeric powder - 1/4 tsp
Salt - to taste
Coconut oil - 2 tsp 
Juice of half a lemon
Cumin seeds - 1 tsp
Curry leaves - a few

Cook the vegetables in a cup of water until soft,but not mushy. In a pan, heat a tsp of oil. Crush the ginger and garlic coarsely and add this to the pan. Saute a bit and then add in the onions and heat till they turn translucent. Add the cooked veggies along with the water and bring to a boil. Add the coconut extract and heat for a minute or two,  until it is heated through, but does not begin to boil. Switch off the heat and then stir in the juice of half a lemon. Heat a tsp of oil. add the cumin seeds and curry leaves to it and heat. Pour this tempering over the sodhi .
Serve hot with idiyappam.

This post is part of the Blogging Marathon under the theme Combo dishes. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36
This is also my 9th post for Blogathon 2014, a daily blogging event for the month of January. 

8 comments:

Harini-Jaya R said...

Oooh..A very tempting combo!

Archana Vivek said...

This looks very colorful and nice. Ragi idiyappam sounds good.

Chef Mireille said...

such healthy string hoppers

sra said...

I quite like sodhi, made it a few times after discovering it and then promptly forgot all about it. I must make it again.

Varadas Kitchen said...

Very interesting combo and obviously healthy too.

Srivalli said...

wow love that healthy version of idiyappam and sodhi, never made this combo..sounds interesting..

Sandhya Ramakrishnan said...

Lovely idiayappam with ragi! The color looks really good...I also made sodhi for one of the BM's and we loved it.

Pavani N said...

Combo looks amazing.