Kiri hodi ( si, කිරි හොදි), which literally translates to milk curry, is a popular and traditional

Sri Lanka Sri Lanka (, ; si, ශ්‍රී ලංකා, Śrī Laṅkā, translit-std=ISO (); ta, இலங்கை, Ilaṅkai, translit-std=ISO ()), formerly known as Ceylon and officially the Democratic Socialist Republic of Sri Lanka, is an ...

n fragrant

coconut milk Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...

gravy Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt an ...

. Made using a few basic ingredients, this dish is traditionally served hot alongside

pol sambol Pol sambol ( si, පොල් සම්බෝල), or thenkai sambal ( ta , தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers a ...

a (a coconut relish) or

idiyappam Idiyappam ( ta, இடியப்பம்/இடியாப்பம், Malayalam: ഇടിയപ്പം), also known as string hopper, ''indiappa'' ( Sinhala: ඉඳිආප්ප), ''noolputtu'' ( ta, நூல்புட்டு, M ...

(rice noodles). Vegetables and fish can be added to the sauce to make a more substantial curry dish. As with many traditional dishes, numerous variations can be found. As recipes are passed down from generation to generation each family's kiri hodi will be slightly different from the next, mainly down to the proportion of spices and chilies used and the inclusion of additional ingredients, such as

Maldive fish Maldives fish ( dv, ވަޅޯމަސް, translit=valhoamas) is cured tuna fish traditionally produced in Maldives. It is a staple of the Maldivian cuisine, Sri Lankan cuisine, as well as the cuisine of the Southern Indian states and territories of L ...

Ingredients and preparation

;Ingredients Kiri hodi is typically prepared from four basic components: coconut milk, spices, onion and green chilies. The coconut milk, ''pol kiri'', either in the form of ''miti kiri'', the first thick milk extract from the coconut, or ''diya kiri'', the thinner, watery subsequent extract, can be used. The main spices used in kiri hodi are ''uluhal'' ( fenugreek seeds),

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

stick and ''kaha kudu'' (

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast Asi ...

). The onions and fenugreek are added to give the necessary thickening or binding effect, whilst the turmeric gives this dish its unique yellow colour.

Pandanus ''Pandanus'' is a genus of monocots with some 750 accepted species. They are palm-like, dioecious trees and shrubs native to the Old World tropics and subtropics. The greatest number of species are found in Madagascar and Malaysia. Common names ...

leaf (''rampe'') is often included as a flavour enhancer. ;Preparation The recipe for kiri hodi is relatively simple. The spices are heated first to release the aromas, with the other fragrant ingredients, onions, chili, garlic and curry leaves, then added. Once the spices for kiri hodi have been cooked, the coconut milk is added to give it a creamy texture and sweet taste to balance out the heat of the chilies. The mixture is then allowed to simmer until it thickens. it is then seasoned to taste with salt and lime juice. ;Consumption Kiri hodi is served hot often accompanying ''idiyappam'' (string hoppers), any mild pulao or rice. Kiri hodi is also used as a basic gravy recipe to make any mild curries, with the inclusion of boiled potatoes (''ala kiri hodi''), hard-boiled eggs (''bittarai kiri hodi'') or fish (''malu kiri hodi'').

References

{{Sri Lankan cuisine Sauces Sri Lankan cuisine Sri Lankan vegetable dishes Foods containing coconut

Ingredients and preparation

See also

References