Sothi is a lightly spiced curry which is quick and easy to prepare. It is a perfect accompaniment for Idiyappam/stringhoppers but it goes well with steamed rice too. Sothi is a popular dish in Sri Lanka but it is also popular in South India especially in Tamil Nadu and Kerala.
Preparation time – 15 min
Cooking time – 15 min
Serves – 4
Ingredients:
Potatoes – 2 medium sized boiled and cubed
Onions – 1 medium sized sliced lengthwise
Green chilies – 2 sliced or as per your taste
Curry leaves – few
Garlic – 4 cloves chopped
Coconut milk – 1 cup
Mustard seeds – 1/4 tsp
Methi/Fenugreek seeds – 1/8 tsp
Tamarind juice – 2 tbsp or as per your taste
Turmeric powder – 1/4 tsp
Salt – as required
Oil – 3 tsp
Method:
1. Heat oil in a pan. Now add in mustard seeds and when it splutters add in methi/fenugreek seeds and saute for 15 sec.
2. Add in onions, green chili, curry leaves, garlic and saute till onions are translucent. Now add in boiled potatoes and mix well.
3. Add in turmeric powder, salt and mix. Add in tamarind juice and cook for a minute. Add some water and bring it to a boil.
4. Add in the coconut milk and mix well. Switch off the stove when bubbles appear. Adjust the salt and the consistency according to your taste.
Serve it with Idiyappam/string hoppers.
Check out our other curry recipes: Curries
