Sodhi is a mild non spicy gravy with
It is cooked almost daily in Srilankan
The types of Sodhi are made with
seafood, dried sprats,dried fish,
potatoes …. .
Today I give you, the famous Agathi
keerai sodhi which is served mostly in
vegetarian hotels in Srilanka with
stringhoppers and pol sambol ( recipe
will follow)and my favourite too.
To the health benefits ….
Agathi keerai in Tamil, scientific
name is sesbania grandiflora and in
English the spinach variety is called
as august tree leaves/hummingbird
In Sinhalese it’s ‘Kathuru Murunga’
* Will cure acidity related problems
* Will reduce body heat and eyes will be cooled
* Urination and stools elimination will be
* Stomach ulcer will be cured
* Mental depression and stress will be cured
* The soup made of agathi spinach, small onion, pepper and cumin will heal stomach ulcer easily
( excerpts :Google)
To the recipe now
Depending on the quantity you
require you cantake the coconut milk ( 1 cup / person)
A handful of agathi leaves only
1 tblsp. oil
2-3 dry chillies
Few mustard seeds
1 garlic clove crushed ( optional)
Coarsely ground pepper
Few cummin seeds
1 onion chopped
Salt to taste
Heat oil ,and add mustard seeds, dry
chillies,cummin seeds,onions , agathi
Sauté for a minute, add turmeric and
rest of the spices.
Add coconut milk and cook till the
Sodhi is near to boiling point .(not
Remove from fire .Mix well and serve.
My version of Sodhi which can be
made with seafood likefish,prawn,dry
sprats,dry fish,tiny dry prawns , crabs.
If you are using dry fish ,do soak in hot water for few minutes,wash and use.
For the recipe
Any seafood 100- 200 gm
2-3 green chillies
1 tsp cummin seeds
1/2 tsp crushed coriander seeds
3-4 cloves garlic
3-4 cups thick coconut milk
1/2 tsp turmeric
Salt to taste
1 potato cut ( optional)
1/2 tsp rice flour ( to prevent curdling)
1 cup water
Excluding the milk and the rice flour,
mix the rest of the ingredients and
cook for 10 minutes.
Next add the rice flour and coconut
milk and cook for 3-4 minutes .
Remove from fire and add lime juice.