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Coconut Milk Curry (Sodhi)


  • Coconut milk – 2 cups
  • Curry leaves – 2 strands
  • Garlic – 1 clove
  • Ginger – Pea sized piece
  • Green Chili – 2
  • Cilantro (Coriander Leaves) – handful (finely chopped)
  • Turmeric Powder – a pinch
  • Salt – to taste
  • Mustard Seeds – 1/4 tsp


  1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water.
  2. Crush green chilies, garlic and ginger using a mortar and pestle. You can also finely chop everything and use it as such without crushing.
  3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves.
  4. Add the turmeric powder and the crushed/chopped items – green chilies, garlic and ginger. Fry for a minute. If you prefer to add sliced onions, add at this stage and saute for half a minute. Also you can add vegetables like potato, okra, peas etc. In that case, add 1/4 cup of water and cook the vegetables before proceeding.
  5. Add the coconut milk along with the required salt.
  6. Simmer it for 2-3 minutes and switch off. Do not boil it. Garnish with finely chopped coriander leaves and serve.

Serving Sodhi

  • This chutney goes excellent with aapam and idiappam. It is a nice variation to the sweetened milk that is traditionally served with aapams and idiappams.
  • It can also be served with white rice or chapati.