Garlic Black Pepper Sothi / உள்ளி மிளகு சொதி

Sothi is a great side to eat with idiyappam. There are two versions I generally make: this version and one that is made using primarily turmeric. This version I find to be healthier with garlic and black pepper as the main ingredients for flavor.

Garlic Black Pepper Sothi

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Ingredients

  

• 3 cups Water (தண்ணீர்)
• 1 tsp Tamarind Concentrate (புளி)
• ¾ Medium White Onion (வெங்காயம்)
• 1 Green Chili Pepper (மிளகாய்) Remove the seeds to reduce the spice
• 1¼ tsp Black Pepper (மிளகு)
• 5 Garlic Cloves(பூண்டு)
• 1 cup Coconut Milk (தேங்காய்ப்பால்)
• 1¼ tsp Salt (உப்பு)
• 5 Curry Leaves (கறிவேப்பிலை)

Instructions

 

• Slice the onions and the green chili pepper.
• Put water, tamarind concentrate, salt, onions, and green chili pepper in a pot.
  
• Close the pot with a lid and cook until the sothi begins to boil.
• Once it begins to boil, lower the flame and let simmer for about 10 minutes.
• Add coconut milk, mix, and then cover the pot and cook until it boils.
  
• In an ural, smash the black pepper very lightly to break pieces in half.
  
• Add the garlic to the ural and smash lightly.
  
• Once it boils, lower the flame and add the lightly ground black pepper and garlic.
  
• Add curry leaves and salt as needed. Cook for longer if the garlic is not fully cooked.
• Enjoy and serve!