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A creamy and mild coconut milk stew from Tamil Nadu, gently spiced and simmered with hard-boiled eggs. This comforting dish, known as Muttai Sodhi, is perfect with string hoppers, appam, or rice.
For 4 servings
Prepare the Hard-Boiled Eggs
Temper and Sauté Aromatics
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A creamy and mild coconut milk stew from Tamil Nadu, gently spiced and simmered with hard-boiled eggs. This comforting dish, known as Muttai Sodhi, is perfect with string hoppers, appam, or rice.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 333.94 calories per serving with 9.12g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or brunch.
Simmer the Stew Base
Finish with Thick Coconut Milk
Omit the eggs and add boiled potatoes, firm tofu cubes, or a mix of vegetables like carrots, green beans, and peas. Add them along with the thin coconut milk to cook through.
For more heat, increase the number of green chilies or add a pinch of black pepper powder along with the turmeric.
Add vegetables like drumsticks (murungakkai), carrots, or potatoes. Cook them in the thin coconut milk until tender before adding the thick milk.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Coconut milk contains Medium-Chain Triglycerides (MCTs), a type of fat that is more easily digested and converted into energy by the body compared to other fats.
The stew includes turmeric, ginger, and garlic, which are renowned for their natural anti-inflammatory and antioxidant compounds that help combat oxidative stress and support a healthy immune system.
One serving of Egg Sodhi contains approximately 350-380 calories, depending on the fat content of the coconut milk used. It's a balanced dish with protein, fats, and carbohydrates.
Egg Sodhi is a moderately healthy and wholesome dish. It's a great source of protein from eggs and contains beneficial Medium-Chain Triglycerides (MCTs) from coconut milk. However, it is also high in saturated fat, so it should be consumed in moderation as part of a balanced diet.
Coconut milk can curdle if overheated. The most common reason is boiling the stew after adding the thick coconut milk. Always keep the heat on the lowest setting when you add the thick milk and just warm it through. Also, add the acidic lemon juice only after turning off the heat.
Yes, you can make it a few hours ahead. It tastes even better as the flavors meld. Reheat it gently on low heat, being careful not to bring it to a boil. Do not microwave, as it can cause the coconut milk to split.
Egg Sodhi is traditionally served with idiyappam (string hoppers) or appam. It also pairs wonderfully with steamed rice, puttu, or even crusty bread for soaking up the delicious gravy.