Kiri hodi is a popular and traditional coconut milk gravy from Sri Lanka. Made using a few basic ingredients, this dish is traditionally served hot alongside coconut sambal (pol-sambal) or string hoppers (idiyappam).
Ingredients
2 1/2 cups thick Coconut milk or (1 cup of coconut milk and 1 1/2 cup of fresh milk)
1 onion, sliced
3-4 green chilis, split into half
1/4 scotch bonnet
4 cloves garlic, crushed
1 tsp mustard seeds
1 tsp raw curry powder
1/4 teaspoon turmeric powder
1 spring curry leaves
small piece of rampa
2-3 teaspoons lemon juice
1/2 teaspoon roasted fenugreek seeds.
1/2 chopped tomato
1/2 tsp of Goraka
little oil for tempering
Salt to taste
Method
Place a deep pan or clay pot on medium to slow flame. Add little oil and mustard seeds. Once it starts splattering add the sliced onion, scotch bonnet, chopped garlic, curry leaves,rampa,fenugreek seeds and mix well. Add 1 1/2 cup of coconut milk and turmeric, curry powder, goraka, salt, water as required and bring the mixture to boil. Allow the mix to simmer for couple of minutes on slow flame. Add the tomato's and simmer for further two min. add the rest of the thick coconut milk and let it boil once. Take it off the heat and add the lemon juice, green chilli and mix well! Serve the Kiri Hodi with any string hoppers pittu/bread or rice.
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