A gentle, creamy coconut milk gravy seasoned with turmeric, fenugreek, pandan, and curry leaves — mild, soothing, and the essential dipping sauce for string hoppers and pittu.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small bowl or gravy boat
Garnishes: curry leaves
Accompaniments: string hoppers, pittu, hoppers
Instructions
-
1
Pour thin coconut milk into a saucepan. Add onion, garlic, fenugreek seeds, turmeric, pandan leaf, curry leaves, and green chili.
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2
Bring to a gentle simmer over medium heat. Cook for 10 minutes until onion is soft and the gravy is fragrant.
-
3
Reduce heat to low and pour in thick coconut milk. Stir gently — do not boil vigorously or the coconut milk will split.
-
4
Simmer very gently for 5 minutes until slightly thickened. Season with salt.
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5
Remove from heat and squeeze in lime juice. Serve warm.
Did You Know?
Sri Lankan grandmothers test kiri hodi by coating a spoon — if it leaves a silky film that drips slowly, the consistency is perfect.
Chef's Notes
Equipment Tips
- saucepan
- wooden spoon
Garnishing
curry leaves
Accompaniments
The Story Behind Kiri Hodi
Kiri hodi is the gentlest expression of Sri Lankan coconut cookery. Where most Sri Lankan curries are bold and spicy, this gravy is deliberately mild, designed to balance the heat of sambols and the spice of curries on the breakfast plate. Its simplicity belies the skill required — achieving the right consistency without splitting the coconut milk demands patience and low heat.
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