Monday, March 08, 2010

Mangalam's Sothy Recipe

Mangalam's Sothy Recipe

Soothy (pronouced like "soo-dy") is a South-Indian dish featuring coconut cream or milk and fenugreek that you can eat with rice or string hoppers (if you can get them).

The dish is quite liquidy from all the coconut milk. The idea is to drown the rice in it a bit, and the rice will soak up some of it.

oil, 1 tbsp
fenugreek, 1 tsp
brown onion, 1 medium, diced
yellow capsicum, 1, diced
curry leaves, 1 strand of (optional)
red chili, 1 (more if you want it spicy)
tumeric, 1/4 tsp
coconut milk, 100ml
water, 100ml
tomatoes, 2 medium
salt, for seasoning


Heat the oil in a pan in low heat. Fry the fenugreek until lightly brown.

Be careful not to burn - the fenugreek as it becomes bitter if it is burned.
Add the onion and fry until its soft.

Add the capsicum and saute for about 2 minutes.

Add the water, chili, tumeric, tomatoes, curry leaves (optional) and bring to boil.

Then add coconut milk and season with salt.

Remove from heat once it boils.

1 comment: