After venkatesh bhat sir's Sodhi recipe I came here where I learnt this back before some months back from you Rakesh anna.. your's is authentic as I have prepared only using your instructions.. Thanks alot 🙏🏻
I saw it again to my satisfaction. An excellent way to explain n execute this recipe of Thirunelveli Sodhi. U did well, n I enjoyed watching it. Thank u.
Hi Rakesh, Thanks for sharing this - I am from Tirunelveli living in Pune - My husband is from Srirangam - when I mentioned the dish name called Sodhi he said he never heard of it and I must be imagining - I forgot the recipe. and could not try it - now that you gave authenticity to my Tirunelvelism 😇 thank you
Just now chk out very leading Tamil youtube channel they were misleading everyone and damaging the authentic recipe our tirunelveli...Having that much anger on that then I just scroll down and suddenly see this video this is the first time I watched urs...Thanks a lot...u made it 99% as perfect as our area recipe😍Happy I am❤️💙
Hi Rakesh ..tried the sodhi with the serving option you suggested...specifically purchased mappilai samba rice for this and made inji thogayal as I always do ( inji, urad Dal, red chilli, tamarind, Aseofatida and a tiny bit of jaggery ) Love dthe combination..the sodhi was rich and was very filling with just one serve of rice. I was telling the story you have mentioned about the same to my family...
Rakesh - Lovely recipe. I was delightfully surprised when you said you learnt this recipe in Melseval. That is my native place. Growing up in a Brahmin family we did not make sodhi. But I tasted it for the first time in Toronto which has a large Sri Lankan community. This is healthier and I’m going to try it soon. 🙏
I have watched your recipe and eager to prepared. Yesterday, 24th May 2020 i have prepared Sothi as per your recipe. It came out well, tastes good. All my family members enjoyed. Thank you so much..
Nice commentary, I'm also a veggian, and like the way you used an earthen vessel with modern gas stove. Wish I had tasted your lovely dish with the Samba rice.
My ancestral origin is tirunelveli.but I never heard of Sodhi as I grew up in Chennai..Finally i got a chance to taste this recipe at Janakiram hotel near nellai junction. It was so tasty and yumm..your recipe is absolutely mouth watering and I'm gonna try this for sure..
Hi bro kalakaringa Romba Romba clear ah explain pannenenga, nenga Ella edamum poi kathundu engaluku sollitharinga so sweet heart thank you so much for sharing bro🙏
I’ve tried this and it turned out very well..i dont have coconut oil so i used mazola oil..the taste and smell was awesome..maybe it will be more tasty with coconut oil..
You are a mix of cuteness embedded with mischief, humour and handosme-ness and what not. This sodhi is a simple recipe but you made it like a very special one. Ethanai azhaga paadarel....you are a combination of many beautiful things....Your parents are very lucky to have you as a son.
Have been to vanamamalai last year and that's when we tasted sodhi on a ekadesi day(mutt closed for food) at a hotel in tirunelveli. We were around 15 ppl and thoroughly enjoyed their meal. My husband being a rice lover and since we are vegetarians living in USA options are limited to buy out food. After the trip sodhi became one of kuzhambu varieties I make and all of us love it to the core. Can't forget tirunelveli meal in my lifetime and waiting to go again
Very nice the way you explain ed.We are also from Tirunelveli.We also do this in the same way which you explained.Thank you for reminding this menu.It will be very nice combination with chappathi.When we do this in the afternoon balance sothi will take it with chappathi in the night.
I used to eat sothi atleast once a month. I miss it so dearly. It's been 2 years. You have motivated me to try it ASAP. I couldn't stop drooling when you were cooking. Thanks for sharing the recipe with the world 😊
I am literally drooling seeing this 😋😋😋 I have seen this recipe in Sadhguru's book which I bought last year! BTW, I tried Vendhaya uthappam and bun halwa. Enjoyed both the dishes! Thank you so much for the lovely recipes 😊
Rakesh,your wife will enjoy your cooking. Even looking at you cooking,I can see that Your love for cooking and also inspiring Others through your excitement.i am sure That o will try for tomorrow's dinner. I
Happy to hear all these stories. I am basically from Tirunelveli, my mom's signature dish. We can add drumstick too. Love the way, u explained .. Sodhi, potato fry,ginger chutney, followed by vathkulambu for digestion
THIS MORNING I MADE THE KADAPPA.... WOW IT CAME OFF AMAZINGLY GREAT. I USED POTTUKALAI AND DID NOT USE KHUS KHUS. I ALSO USED GREEN CHILLEY, POTTUKADALAI, PERUNJEERAGAM AND COCONUT AND GROUD THEM TO A PASTE AND USED. IT WAS AMAZING. I AM 65 STARTED COOKING TWO YEARS BACK AND I CAN PROUDLY SAY, I CAN COOK GOOD. IN FACT MY FATHER LIKED IT SO MUCH. I AM GOING TO MAKE DOSA IN THE EVENING AND WILL USE KADAPPA AS THE SIDE DISH.
Wonderful!! Loved and appreciate the way you tasted sodhi...from the ladle/spatula or karandi whatever you call. Most of the shows they either lick the ladle or with a spoon taste it and put it back into the kadai or take a spoonful and lick it from their left hand. Its unhygenic and its totally My opinion. Great presentation and very casual ! Thank you & God Bless you!!
இப்பொழுதுதான் திருநெல்வேலிக்கு வந்திருக்கிறோம். ஏற்கனவே சொதி குழம்பு பற்றி கேள்விப்பட்டிருக்கிறேன். இன்று உங்கள் சேனலில் அதன் செய்முறையை தெளிவாகப் பார்த்திருக்கிறேன். புளிப்பு உரைப்பு இல்லாத தேங்காய் பால் பாசிப்பருப்பு சேர்ந்த ஒரு குழம்பு எப்படி இருக்கும் என்பதை எனது சந்தேகம். இருந்தாலும் நீங்கள் செய்து காட்டியபடி ஒருநாள் செய்து சாப்பிட்டுவிட்டு எனது கருத்தைச் சொல்வேன்
Just a suggestion about the timing of adding lime juice and coconut mild. We don't let the coconut milk boil. So we add the lemon juice earlier while the salt is added and let it boil for 5 minutes. Then we add the coconut milk, as the last ingredient making sure sodhi doesn't boil after adding the coconut milk. Try and see which one makes the Sodhi better. Also it prevent the sodhi from 'thiraiyal'. Thank you.
Love the channel and the recipe, and the history lesson. My mum is of Jaffna tamil decent and Sothi and iddiappam is a staple...so this is a wonderful version of Sothi To add to the repertoire.
What an authentic recipe for sodhi rakesh ! i am drooling here . Have tried it long back once and it was so good and it was a hearty meal. Will try with this recipe soon . Thanks a lot !
U and ur Amma Mrs.Rama make a good team.ur narration and ammas conversation with u makes the episodes so natural.Tq and best wishes Rakesh and Amma.Dr.Priyadarshini.
Thanks so much for this traditional recipe! I had it in Sri Lanka years ago. Glad to see a detailed video on it, that too in your unique style prepped with trivia & anecdotes!
your explanation is great step by step very sincerely want others to cook and enjoy very kind of you to share this video when you cook its already mouth watering great chef.
