SRI LANKAN SODHI ( VEGAN +NON-VEGAN)


Sodhi is a mild non spicy gravy with

coconut milk.

It is cooked almost daily in Srilankan

homes.

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

leaves.

In Sinhalese it’sKathuru Murunga’

Agathi keerai…

* Will cure acidity related problems

* Will reduce body heat and eyes will be cooled

* Urination and stools elimination will be

proper

* 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

INGREDIENTS

Depending on the quantity you

require you cantake the coconut milk ( 1 cup / person)

Turmeric powder

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

METHOD

Heat oil ,and add mustard seeds, dry

chillies,cummin seeds,onions , agathi

leaves.

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

boiling)

Remove from fire .Mix well and serve.

Non-vegan Sodhi

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

INGREDIENTS

Any seafood 100- 200 gm

1 onion

2-3 green chillies

Few peppercorns

1 tsp cummin seeds

Curry leaves

1/2 tsp crushed coriander seeds

3-4 cloves garlic

3-4 cups thick coconut milk

1/2 tsp turmeric

1/2 tomato

Salt to taste

1 potato cut ( optional)

1/2 tsp rice flour ( to prevent curdling)

1 cup water

1/2 lime

METHOD

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.