Coconut Milk Gravy/ Sri Lankan Kiri Hodi

This simple, mild spicy Sri Lankan kiri hodi (coconut milk gravy/ කිරි හොදි) is delicious when eaten with string hoppers. Even this kiri hodi can use as a basic gravy recipe to make any mild curries. You can add boiled potatoes or hard boiled eggs to make this kiri hodi more delicious. If you want it to be more spicy just add few more green chillies to this yellow coconut milk gravy.

Kiri Hodi

 Ingredients:

IMG_7331

Coconut Milk 1 Cup
Onion 1   Large (Chopped)
Garlic 3 cloves (Chopped)
Green   Chillies 2 (Sliced)
Curry   Leaves 1   Sprig
Pandan   Leaves 1   Piece
Cinnamon   Stick 1   (Small size)
Fenugreek   Seeds 1/2 TBS
Turmeric   Powder 1 TSP
Salt and Lime Jiuce 1/2   TSP or to taste
Oil 3 TBS   (to temper)

Tips:

* You can add 1 teaspoon of ground maldive fish to this gravy.

 

How I made it:-

  • Mix the turmeric powder to the coconut milk and set aside.
  • Heat the oil in a pan and add the fenugreek seeds and cinnamon followed by garlic, curry leaves, green chilli and pandan leaves.
  • Add the onion and sauteed for 1 minute until the onions are tender.
  • Add the coconut milk and return to boil, then reduce the heat and simmer for five minutes.
  • Remove from the heat and allow to cool slightly.
  • Add the salt and lime juice to taste.
  • Serve hot with string hoppers and coconut sambol.

 Kiri Hodi with String hoppers

 

 

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5 Comments - Write a Comment

  1. This recipe looks simple & lovely. We call a similar recipe like this as “Sodhi”, it is also made with coconut milk & veggies.
    Very light but rich in taste. Love the texture of your recipe, great pics too!

    Reply
    1. Thanks Pavithra, ‘Hodi’ is a sinhala word, But we too call it ‘sodhi’ in tamil.

      Reply
  2. This is v,v,good..Thank you.Found it while looking for a thosai recipe..

    Reply
    1. Hi S,
      Thank you for your feedback 🙂

      Reply

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