Sothi, is a lightly spiced coconut-based gravy that goes best with string hoppers / idiyappam / putu mayam but is equally enjoyable with rice and most meat masala or varuvel dishes.
There are many versions of sothi - some are chunky, some have fish, others have vegetables or as Amma made it, a silky smooth yellow gravy.
Ingredients for a small pan (4 pax)
1/2 tsp turmeric powder
1 packet coconut milk (awesome if you can get fresh coconut milk butI find it unpredictable so I prefer the packet ones)
2 cups water
1 cube of anchovy (ikan bilis) or vegetable stock (optional)
Salt and sugar to taste
Juice of 1 small lime
Blend these items with 1 cup water:
1 large onion
1 1/2 thumb size fresh ginger
3 medium size green chillies (do not devein)
2 stems curry leaves (only the leaves)
Method:
In a deep pan, boil the blended items.
Add the turmeric and incorporate it well.
Add the water and coconut milk.
Bring to a boil and adjust the salt and sugar.
Stir occasionally.
Boil till a consistency you like - some like it thick, others more watery.
Turn off the heat and add the lime juice - use half first, and add as necessary cause some limes are more tangy.
Pay attention here as the lime juice when added to coconut milk will make it curdle. To avoid this, keep stirring the sothi while you add the juice and keep on doing this for a while until you are sure it won't curdle - this could take 3-5 minutes and it is worth your patience.
Check taste again.
Getting sothi right may take some practise.
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