Kiri Hodi or the coconut milk curry of Sri Lanka is a dish we fell in love with during our recent travel through this simple, charming and beautiful country . The trip to Sri Lanka was all about absorbing the natural beauty, the simple way of life and utterly delicious Sri Lankan cuisine staples. The Sri Lankan food is very simple on ingredients and preparation techniques. The ingredients are those that they grow around their homes!! Jackfruits, coconuts, limes, chilies, palm, pepper, cinnamon could be found in the backyards of Sri Lankan homes. I was very impressed by the humbleness of the Sri Lankan cuisine. I felt nothing much must have changed when it comes to how Sri Lankans eat everyday. The cuisine does not use many pulses or lentils instead uses lot of fresh vegetables and fish, coconut oil is their cooking oil and Kithul palm syrup and jaggery imparts smokey sweetness to the dollops of buffalo milk yogurt.
Kiri means milk and Hodi means curry. This simple yet versatile curry is served as an accompaniment to Kottu Roti, steamed rice, hoppers, string hoppers and much more. Make any quantities, the key is to balance the sourness to the sweetness of coconut milk. A one pan cook it requires no oil or tempering.
I have found having Kiri Hodi during the hot and humid days very refreshing and soothing. A good break from our dal and kadhi!!
Ingredients
Method
- Place a deep pan or kadhai on medium to slow flame.
- Add the sliced onion, green chili, grated garlic, curry leaves, fenugreek seeds, coconut milk and turmeric powder and bring the mixture to boil.
- Allow the mix to simmer for couple of minutes on slow flame.
- Add salt and lemon juice, stir.
- The lemon juice will thicken up the Kiri Hodi a bit.
- Allow to simmer for couple of more minutes.
- Turn off the flame and transfer the Kiri Hodi to a serving bowl.
- Serve the Kiri Hodi with any mild pulao or rice.