Rice Noodles In Coconut Milk Curry – Sodhi

This dish is a delicacy in my country. It is served only on special occasions. The rich and flavorful nature of this curry makes it such a taste bud pleaser. In South India this dish is called Sodhi, it’s either served with steamed rice or rice noodles which is called Idiappam. It’s creamy, spicy and tangy which makes it absolutely delicious!

In south India weddings are a three day event, on the third day there is feast for the closest of friends and family from both the bride and the groom’s side. The star of this feast is this coconut curry, it is specially served as a way of thanking the people who helped to make that wedding a flawless event.

This dish is also served for house guests on their last day of stay with an intent that they should leave your house with a good note and a content heart and a feeling that they are welcome anytime, which makes them feel special and they will always remember you as a good host. 

Nowadays it’s very easy to buy coconut milk form a store. But back then, this process used to be time consuming and it took a lot of effort. That’s why this dish was reserved for special occasions. 

Now you know the story behind this dish, Let’s get to the recipe…

Fresh Ingredients 

  • Coconut milk … 1 can 
  • Onion – 1/2 
  • Carrot – 1
  • Peas – 1/4 cup 
  • Green chili – 2 or 3 
  • Garlic – 1 clove
  • Ginger – 1 inch piece
  • Salt – 1 teaspoon

For seasoning 

  • Whole red chili – 2
  • Cumin seeds – 1 teaspoon 
  • Curry leaves – few 
  • Oil – 1 tablespoon for sautéing and seasoning 

For Garnish

  • Chopped coriander leaves 
  • Lime – 1/2

Noodles 

  • Idiyappam – Rice noodles  (Or) Rice vermicelli noodles 

 

  • Cut the onions in small squares
  • Slice the carrots in small pieces 
  • Grate the ginger 
  • Add little bit of coarse salt and pound the green chili and garlic together 
  • Chop the coriander leaves 
  • Wash and keep the curry leaves ready 


Heat oil in a pan add the onions and the carrots , sauté them for a couple of minutes

Now add the chili garlic paste , quickly sauté it for just a second then add 1/2 cup of water and let the veggies cook.

Add the grated ginger and mix it well 

Add the coconut milk and salt

Keep stirring it until the coconut milk gets warm

Do not let it come to boil it completely changes the taste 

If the coconut milk you are using is too thick you can add a little bit more water always make sure you add hot water

Adding cold water makes the fat separate from the coconut milk which literally ruins the dish 

 I like to keep this curry in a soupy consistency since we are serving it with the noodles. 

Once the coconut milk gets nice and warm add the chopped cilantro 

Now the dish is done we have to season it 

Heat couple of teaspoons of oil add the cumin seeds once it’s toasted add the whole red chili and the curry leaves , pour it on top of the curry. 

The chili doesn’t make it spicy but it gives a wonderful aroma. 

Since this is such a creamy curry you definitely need some sour note to balance the taste

So squeeze a little bit of lime juice before serving it


Oh my ! I wish you could smell this curry, the aroma of ginger, garlic and lime makes it extremely flavorful.

Now we have to get the rice noodles ready 

The rice noodles which is called idiappam in south India is made by mixing rice flour, warm water, salt and a little bit of oil and cook it by stirring constantly, once it’s  cooked it forms a thick dough then it’s pressed through a special gadget into this thin noodles. 

* you can also use rice vermicelli noodles 

But today I’m using a short cut…


  • I’m using ready made frozen rice noodles which is completely cooked 
  • All you have to do it is to place it in a steamer and steam it for 15 minutes
  • It becomes so fluffy and comes out in nice round layers which is very easy to serve. 

2 important things to remember 

  • Do not thaw it , it has to be frozen when you place it in the steamer 
  •  Make sure to remove the plastic which is kept in between the two blocks 

* If you are using rice vermicelli noodles cook it according to the package instructions 
I can’t wait to serve this…


  • Place a layer of the steamed rice noodles in a bowl 
  • Pour generous ladles of this warm coconut curry on top
  • I would pour until the noodles are completely submerged

Now take a spoon a slurp it away ! 

Mmm… the noodles are soft and yet has a bite, the coconut milk is so creamy and sweet, the ginger, garlic and chili makes it spicy, the lime juice adds a nice tangy note and the aroma of coriander when you sip this curry is unbelievable.

What can I say , it literally pleases every single taste bud in your mouth. It is absolutely the most delicious curry I have ever made. 


This is my family’s favorite. It is so satisfying and comfort food at its best. Even though the recipe is simple and easy to make it is indeed a very special dish. Hope you all enjoy it too ! 

Notes :

Instead of frozen noodles you can use the dry rice vermicelli noodles or glass noodles. 

You can use ready made red chili- garlic sauce, it gives a red color to the curry 

Please note it has vinegar in it so you can  eliminate the lime juice otherwise it becomes so sour. 

For Variation In Taste

  • Instead of cumin seeds you can use fennel seeds 
  • Instead of curry leaves you can use bay leaves 
  • You can add a teaspoon of garam masala or mild curry powder to make this curry taste even better. 


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8 Comments Add yours

  1. Sumith Babu says:

    Wow that colour makes me drool!!

    Liked by 1 person

  2. We are die hard fans of Idiyappam and Sodhi !!! Thanks for this delicious post !!!

    Liked by 1 person

    1. 😊Thank You Vasantha !

      Liked by 1 person

  3. My family s favorite cuury too

    Liked by 1 person

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