SOTHI (Turmeric coconut curry)

-
SOTHI (An Indian style cuisine of mild yellow coconut curry)

Ingredients
1. 600ml thin coconut milk (you may add 300ml coconut milk and 300 ml water)
2. 100ml thick coconut milk
3. 1 cup of large onion (yellow onion)
4. 2 green chillies slit
5. 1 medium tomatoe (cut each into wedges)
6. 1 handful curry leaves
7. 3/4 tsp turmeric powder
8. 2/3 tsp tamarind juice
9. salt as needed

Preparation
1. In a pot, mix all the ingredients except for thick coconut milk.
2. Place the pot on medium heat and cook until the mixture boil a few times. Allow to simmer.
3. Finally, pour in the thick coconut milk. Remove pot from heat after 2 boils. Remember to check for salt.

Tips
You may substitute tamarind juice with 4 tbsp. freshly squeezed lime juice. And if you are using lime juice, add it to the mixture after you turn of the heat.

Comments

  1. sue10 July 2017 at 18:03

    Sothi is an Indian cuisine. It is a mild yellow coconut curry. It taste a little like to the Malay Masak Lemak and is definitely one of my favorite dish too.

    I'd enjoy Sothy with plain rice and spicy anchovies sambal. String hoppers / Puttu Mayam are another great combination for Sothi.

    ReplyDelete

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid....
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well...
Read more

PAYATHAM PARUPPU URUNDAI whole green gram cooked with cardamom, non-centrifugal cand sugar, coconut and mung bean

-
Image
PAYATHAM PARUPPU URUNDAI/ SUZHIYAN  Whole green gram cooked and ground together with cardamom, jaggery (non-centrifugal cane sugar), coconut and mung bean to form a sweet balls. This recipe is also know as Payaru Urundai/ Suzhiyan / Suzhiyam/ Sukhiyan /Sugiyan. I learn this recipe from my mom Sarojini. Mung bean is very healthy and nutritional. It is a perfect and healthy snack for both kids and adults. Mung beans are commonly used in various cuisines across Asia. Ingredients Batter 1. Wheat flour 100 grams 2. Turmeric powder (optional) 3. Salt to taste 4. Water Fillings 1. Mung bean 125 grams 2. Green gram 125 grams 3.  Jaggery 125 grams 4. Coconut 100 grams 5. 1tsp cardamom powder Preparations 1. Boil moong dhal, green gram separately with water until cooked and set aside.  2. In a separate pot bring 1 cup of water to boil and add jaggery. Let it dissolve completely. 3. Add cooked moong dhal, green gram, coconut, carda...
Read more