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Coconut Milk Curry (Sodhi)

Ingredients



  • 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

Method



  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.