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Kiri Hodi - Sri Lankan Coconut Milk Curry

Sheetal Bhatt
5 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Kiri Hodi - Sri Lankan Coconut Milk Curry RECIPE

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 .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!!

Recipe Tags

  • Sri Lankan
  • Veg
  • Easy
  • Everyday
  • Simmering
  • Sauteeing
  • Accompaniment
  • Egg Free

Ingredients Serving: 4

  1. 3 cups coconut milk .
  2. 1 Onion, sliced
  3. 1 green chili, sliced (can add more if preferred)
  4. 2 cloves garlic, minced
  5. 1/4 teaspoon turmeric powder
  6. 1 spring curry leaves
  7. 2-3 teaspoons lemon juice (more or less depending on the sweetness of coconut milk)
  8. 1/2 teaspoon fenugreek seeds, roasted
  9. 2 inch piece of Pandan leaf, optional
  10. salt to taste


  1. Place a deep pan or kadhai on medium to slow flame.
  2. Add the sliced onion, green chili, grated garlic, curry leaves, pandan leaf, fenugreek seeds, coconut milk and turmeric powder and bring the mixture to boil. The flame should not be very high.
  3. Allow the mix to simmer for couple of minutes on slow flame.
  4. Add salt and lemon juice, stir.
  5. The lemon juice will slightly thicken up the Kiri Hodi.
  6. Allow to simmer for couple of more minutes.
  7. Turn off the flame and transfer the Kiri Hodi to a serving bowl.
  8. Serve the Kiri Hodi with any mild pulao or rice, hoppers (appam), string hoppers (idiyappam).

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Preeti Gurung
Preeti Gurung   Jun-02-2017


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