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  • Easy Green Bean Sodhi | A Flavorsome Vegetarian Recipe Inspired By Sri Lanka

    ⬇️ Go far South and welcome this flavorsome and easy Vegetarian dish from Sri Lanka into your kitchen! Green Bean Sodhi 😍

    You may also like to try:
    Chettinad Mutton Chops

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  • RECIPE

    INGREDIENTS

    1/4 cup vegetable oil
    3 green cardamom pods
    1 piece cinnamon, 1 inch
    50 gram onions, (about 1/2 medium), finely chopped
    2 green chillies, fresh, slit at the base
    1/4 teaspoon turmeric powder (haldi)
    3/4 cup coconut milk, thin (2nd press)
    1 teaspoon sea salt, or to taste
    150 gram green beans, cut into 1-inch pieces
    2/3 cup coconut milk, thick (1st press)
    1 teaspoon lime juice
    1 tablespoon coriander leaves, fresh

    COOKING METHOD

    1. Pour oil into a medium saucepan over high heat.  When hot, add cardamom and cinnamon. Once you notice that the cardamoms have plumped up nicely, about 30 seconds, add onions and green chillies, and stir for about 1 minute till onions turn translucent. Then add the turmeric, while continuing to stir.
       
    2. Pour in the 2nd press thin coconut milk along with 1/3 cup water, stir, and let the sodhi base cook for about 2 minutes before adding salt.
       
    3. Tip the beans into the sodhi base and bring to a boil; reduce heat to low, cover, and let simmer for 5 – 6 minutes.  Add the 1st press thick coconut milk along with ½ cup water and stir; continue cooking on low heat for 3 – 5 minutes careful not to let the sodhi come to a boil.
       
    4. Add lime juice; give the sodhi a good stir and tip it into a bowl. Garnish with coriander and serve hot.

    Cook’s Note: The first press of the coconut milk is the most flavorful so wait until the end to add it. To really benefit from the flavor, never bring it to a boil – gently simmer it. The thinner second press is usually used earlier in the cooking of the dish as a flavor base, in lieu of water

    Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.

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