Coconut Noodle Recipe – South Indian Vermicelli with Cashews & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Coconut Noodle Recipe – South Indian Vermicelli with Cashews & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant, flavorful Coconut Noodle dish inspired by the South Indian cuisine I grew up with. It’s quick, easy, and absolutely bursting with deliciousness. I first made this when I was craving something comforting and a little different, and it’s been a family favorite ever since. Get ready for a delightful mix of textures and tastes!

Why You’ll Love This Recipe

This Coconut Noodle recipe is more than just a quick meal; it’s a little slice of South Indian comfort. It’s perfect for a weeknight dinner, a light lunch, or even as a side dish for a festive occasion. The combination of crispy cashews, aromatic curry leaves, and sweet coconut is simply irresistible. Plus, it comes together in under 30 minutes!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 pound rice noodles/ vermicelli (about 450g)
• 2 tablespoons coconut oil (about 30ml)
• 1 teaspoon mustard seeds
• 1 tablespoon urad dal (split black lentils)
• 3 tablespoons cashews
• 1 large red onion
• 3-4 Thai green or red chilies (adjust to your spice preference!)
• 8-10 curry leaves
• 1 cup fresh grated coconut (about 100g)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Rice Noodles/Vermicelli types: You can use either thin rice noodles or vermicelli. I prefer the slightly thicker vermicelli for this recipe as it holds the flavors beautifully.
• Coconut Oil quality: Using good quality coconut oil really shines through in the final dish. Look for a brand with a strong coconut aroma.
• Urad Dal significance: Urad dal adds a lovely nutty flavor and a bit of texture. It’s a staple in South Indian cooking!
• Curry Leaves freshness: Fresh curry leaves are essential. They have a unique aroma that dried leaves just can’t replicate. If you can grow your own, even better!
• Regional Coconut variations – Kerala vs. Tamil Nadu: Coconut is used extensively in both Kerala and Tamil Nadu cuisine, but the preparations differ. In Kerala, you’ll often find more coconut milk-based dishes, while Tamil Nadu leans towards using grated coconut like in this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook your rice noodles according to the package directions. For dried noodles, bring water to a boil, add the noodles, then turn off the heat. Cover for 3-4 minutes, then drain and rinse with cold water. This prevents them from sticking together.
2. Now, heat the coconut oil in a large skillet over medium heat. Once hot, add the mustard seeds. You’ll know they’re ready when they start to pop and splutter – be careful!
3. Add the urad dal and cashews to the skillet. Sauté for about 1-2 minutes, until the cashews are golden brown and the urad dal is fragrant. Keep stirring so nothing burns!
4. Next, add the sliced red onion, chilies, and curry leaves. Cook for about 4 minutes, until the onions are softened and lightly browned. The kitchen should be smelling amazing right about now.
5. Stir in the grated coconut and toast for another 1-2 minutes, until it’s golden. Be careful not to burn the coconut, as it can become bitter.
6. Finally, add the cooked noodles and salt to the skillet. Toss everything together until well combined and heated through – about 2 minutes.
7. Serve immediately and enjoy!

Expert Tips

• Don’t overcook the noodles! They should be slightly firm to the touch.
• Keep a close eye on the mustard seeds – they can burn quickly.
• If you don’t have fresh chilies, you can use chili flakes, but start with a small amount and add more to taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your rice noodles are egg-free! Most are, but it’s always good to check.
• Gluten-Free Adaptation: Double-check the ingredients of your rice noodles to ensure they are certified gluten-free.
• Spice Level: My family loves a good kick, but you can easily adjust the number of chilies to suit your preference. My friend, Sarah, always asks me to make it extra mild for her kids!
• Festival Adaptation: This dish is a wonderful side dish for South Indian festivals like Onam or Pongal. It adds a lovely textural element to the traditional feast.

Serving Suggestions

This Coconut Noodle dish is delicious on its own, but it also pairs well with:

• A simple raita (yogurt dip)
• A side of sambar (lentil-based vegetable stew)
• A crispy papadum (Indian cracker)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. The noodles may absorb some of the moisture, so you might need to add a splash of water when reheating.

FAQs

Let’s answer some common questions:

• Is this dish typically served hot or cold? It’s best served hot, right off the skillet! The flavors are most vibrant when it’s warm.
• Can I use pre-grated coconut? While fresh is best, pre-grated coconut will work in a pinch. Just be aware that the flavor won’t be quite as intense.
• What is urad dal and can I substitute it? Urad dal is split black lentils. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.
• How can I make this ahead of time? You can cook the noodles ahead of time and store them separately. Then, just quickly sauté the other ingredients and toss everything together when you’re ready to serve.
• What type of rice noodles work best for this recipe? I recommend using medium-thick rice vermicelli. They hold the flavors well and have a nice texture.

Enjoy making this delicious Coconut Noodle recipe! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!