Idiyappam (string hoppers) and sothi are one of those matches made in food heaven. My mom visited and brought me some idiyappam and fish curry. But since I had lots of the idiyappam left, I decided to make a paal sothi to go with it. My mother-in-law tells me that back home, many people eat idiyappam and sothi for breakfast. She said breakfast is always an important meal as it starts your day, so she use to always make idiyappam or puttu in the mornings.
Paal sothi is very simple and quick to make, but has such a comforting flavour. It reminds me of warmth, especially on those cold winter nights when you want to wrap yourself in a blanket. There are very few spices in this recipes, yet, despite that this is full of flavour. You can adapt this to any way you like. I added kari milagai (santa fe peppers) to this, because I had some lying around, but that is not necessary.
- Fenugreek seeds - ¾ tablespoon
- Turmeric powder - ½ tablespoon
- Salt – to taste
- Shallots – 4-5
- 1 tomato – chopped
- 3 tablespoons coconut milk powder
- ½ cup milk
- 3-4 green chillies slit lengthwise
- Curry leaves – 5-6
- Water – 2 cups
- Heat oil in a pan and fry the fenugreek seeds and cut shallots.
- Add the chillies, curry leaves and fry for a minute longer, but stir to prevent burning.
- Add the chopped tomato, turmeric powder and 2 cups of water and let everything boil. I also added the santa fe peppers at this time. Once the tomato has been cooked halfway, add the salt and coconut milk powder.
- Add the milk at last, adjust for salt. Do not let the milk boil. It will cook in the residual heat.
- Serve warm with rice, puttu or idiyappam.