We often felt shy talking about food during our childhood days as we might get teased by our peers or others as gourmands. Nowadays, it is a welcome trend that the kids are happily wielding small ladles to cook up their favorite meals (thanks to the TV shows like Masterchef Juniors), and the teens turn to food critics with élan. Today the gourmands proudly declare themselves the foodies and try various cuisines. Apparently, a foodie would find Pesarattu, the golden green crepes, served with melt-in-mouth savory sooji (upma), flavorful lentil stew (sambar), spicy ginger chutney and creamy coconut chutney as a gastronomic delight.
Sodhi is an exotic Sri Lankan curry prepared with lentils and vegetables stewed in coconut milk. Although sodhi is not a spicy curry, it has grown popular among the people living in & around Tirunelveli who usually enjoy spicy curries. The banana leaf platter served at our family wedding feasts is a lavish spread of creamy sodhi, pungent inji pachadi, spicy potato fries, crunchy appalam, scrumptious coconut milk dessert (payasam), sweet boondhi and fresh curd as shown below. Wedding in our family is usually hosted by bride’s family. However bride’s family is treated with a sumptuous meal (maruveetu sappadu) with sodhi the day after marriage, and it is a unique custom prevalent here to signify the confluence of both the families.