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Coconut Milk Curry (Sodhi)

- Submitted by Dahlia on 4th Nov 2008

(Thengai Paal Kuzhambu, Malaysian Sodhi, Sri Lankan Hodhi)

I first tasted Coconut Milk Chutney or Thengai Paal Kuzhambu in a restaurant in Chennai. It is known as Sodhi and is a popular accompaniment with idiyappam. There is a different version of Sodhi in the tirunelveli district of Tamil Nadu which I will share some other time. Today I am sharing the recipe of the famous Srilankan Sodhi which is also popular in Malaysia. I would not claim it to be authentic because I haven't been to either Sri Lanka or Malaysia. It is just the way I tasted it and I make it regularly at home. 

Usually idiyappam are served with kurma or sweetened coconut milk in Tamil Nadu. This combination with spiced coconut milk was new to me, but I fell in love with it the very first time I tasted it. The mildly seasoned coconut milk poured over soft idiyappams is a match made in heaven. Most recipes call for vegetables to be added like some potato, onion,  ladies finger (okra) or mixed vegetables. I prefer to keep it plain to differentiate it from the Kerala Stew. Infact, both the dishes are quite similar.

It is one of the simplest dishes to make with just a few ingredients and takes less than 15 minutes to make. It is perfect for diabetic patients who love coconut milk with idiyappam. Also, vegans would love it. Do give it a try.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 2

Coconut Milk Chutney


  • 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 (Please check the detailed steps for extracting coconut milk at home here.). 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.

    Coconut Milk Chutney

  5. Add the coconut milk along with the required salt.

    Coconut Milk Chutney

  6. Simmer it for 2-3 minutes and switch off. Do not boil it. Garnish with finely chopped coriander leaves and serve.

Serving Suggestion

  • 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.

Coconut Milk Chutney

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