Sothi - A mildly spiced yellow curry with sliced onions cooked soft in coconut milk

                                   
                                Tastespotted ,  Foodgawked

The weekend kept my hands full, son's visit, cooking up family favourites, doctor consultations, a weekend break in Tanjore where I could chill out with books, and some gardening.

Now, did you ask me about the weight loss programme?
Believe me, losing the first 2 kgs is never an issue, which you can easily achieve within a week (of course by cutting down food to about 50% and still not saying a complete no to the' irresistibles') and for the every single gram to continue, you may need to 'starve' or 'run' at least an extra kilometre on the treadmill, a day!

So, soon after clicking the publish button here, I am off to today's session after a week! (eating less whatever I cook isn't an issue, again, but staying away from the favourites in Tanjore needed some real self control!)

Sothi, is a dish I learnt recently, which isn't a regular dish at home, out of interest for the love of coconut milk curries! This mildly spiced curry is again a request from one of my friends, kept as a long pending one...

Sothi 
Serves 2-3

Get ready with:

1 cup of coconut gratings, firmly packed

To season in order

2 tsps oil
1/2 tsp fennel seeds /sombhu
1 tsp of ginger and garlic - julienned
2 green chillies sliced lengthwise until 3/4th
1 big onion - sliced thin, lengthwise
1 small tomato - chopped
A sprig of curry leaves
1/4-1/2 tsp turmeric powder
Salt to taste

Preparation of Coconut Milk


We need 1 1/2 cups on the whole. 3/4 cup, thick and 3/4 cup thin.
Prepare coconut milk by extracting 3/4 cup (of thick creamy milk) as the first extract from the fresh coconut gratings and 3/4 cup thin milk as the second / third extractions. (You can combine second and third milk).

Method:

1. Heat oil in a kadai , splutter the fennel seeds.

2. Sauté in the julienned ginger garlic immediately, followed by onions, saute for a few mins until translucent.

3. Add in tomatoes, ginger garlic paste and chillies until they turn soft.

4. Pour 1/2 cup of water and close the pan adding salt and turmeric powder. Throw in the curry leaves.
Simmer until the onions are cooked soft and the water is reduced to 1/4 cup.

5. Stir in the 3/4 cup thin coconut milk.

6. Bring it to a slow boil with controlled flame. After a minute or two switch off the stove (too much boiling curdles the milk).

7. Add along the 3/4 cup thick milk and check salt  before transferring to your serving dish.

Sothi goes well with Idiyappam.

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