Sunday, July 14, 2024



This sodhi is made from coconut milk and has a lemony taste and is served with string hoppers or rice.


Coconut milk 3 cups
Onion 1 medium
Green chillies 5
Turmeric powder ½ teaspoon
Fenugreek seeds ½ teaspoon
Lime juice 1 tablespoon


In a pot put diced onions, split green chillies, turmeric powder, fenugreek seeds, salt and 2 cups water and bring to boil.

When boiling reduce heat and simmer for 5 minutes.

Add milk and boil again.

In low heat simmer for 3 minutes.

Remove from fire and add lime juice and rest for 10 minutes

Some people add sliced tomatoes and cook initially to increase the sourness.


1) Fish sodhi- Cook cleaned small fish with the onion, green chillies etc first until fish is cooked and add coconut milk and continue to finish. Add lime juice. Click here

2) Mango sodhi - You need young sour small unripe mangoes for this. In the above recipe, add sliced four mangoes of the type described and boil along with green chillies, onion etc and then proceed to the next step of adding coconut milk and simmer. You will require smaller amount of lime juice as the mangoes provide some amount of sourness to the sodhi.

3) Agathi leaves Sodhi - In addition to the above ingredients you will need a bunch of agathi leaves. Remove leaves from the stalk, wash well and drain. In the above method, when the coconut milk has been added and boiled, add the washed agathi leaves and cook for a further one minute and remove from fire. You should not keep boiling after the leaves had been added.