Sothi is used as a side dish for idiyappam


  • ¾ cup shredded green cabbage
  • ¼ cup chopped carrot
  • 1 small potato cubed
  • 1 small eggplant cubed
  • ¼ cup red onion sliced
  • 1-2 green chili slit length wise
  • 1 strand curry leaves
  • 3 cups water
  • ½ cup milk or coconut milk
  • pinch of tumeric powder
  • salt to taste
  • 2-3 teaspoon lemon juice

Combination and amount of the above vegetables can be changed according to taste.


  • Put all the vegetables, onion and green chili in a saucepan and add water and cook on a medium flame for about 15 minutes or until the vegetables are tender.
  • Add tumeric powder
  • Add milk/coconut milk and boil for another 3-4 minutes on low flame
  • Add the curry leaves and salt
  • Leave the sothi on the stove until it cools down a little bit (until it becomes warm)
  • Now add lemon juice and serve warm with idiyappam

Yields about 3-4 servings as a side dish

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