Kiri hodi facts for kids

Kiri hodi (Sinhala: කිරි හොදි) is a yummy and traditional Sri Lankan dish. Its name means "milk curry" because it's a creamy sauce made mostly from coconut milk. This special gravy is known for its lovely smell and mild flavor.

People in Sri Lanka often eat kiri hodi hot. It's usually served with other tasty foods like pol sambola, which is a spicy coconut mix, or idiyappam, also known as string hoppers (a type of rice noodle). You can also add veggies or fish to kiri hodi to make it a bigger meal.

Just like many old family recipes, kiri hodi can be a bit different depending on who makes it. Families often pass down their own special ways of making it. This means some versions might have more spices or chilies, or even extra ingredients like Maldive fish (dried fish).

What is Kiri Hodi?

Kiri hodi is a popular gravy or sauce from Sri Lanka. It's a key part of many meals there. This dish is special because it uses fresh coconut milk to create a smooth and rich texture. It's known for its bright yellow color, which comes from a spice called turmeric.

Key Ingredients for Kiri Hodi

Making kiri hodi usually involves just a few simple ingredients. The main ones are:

• Coconut milk: This is the most important part! It can be thick (called miti kiri) or thinner (called diya kiri).
• Spices: The main spices are fenugreek seeds (uluhal), cinnamon sticks, and turmeric powder (kaha kudu).
• Onion: Onions help to thicken the sauce and add flavor.
• Green chilies: These give the kiri hodi a little bit of a kick.

Other ingredients are often added to make it even more flavorful. For example, rampe (which is Pandanus leaf) is often used to make the sauce smell amazing.

How Kiri Hodi is Made

Making kiri hodi is quite simple! Here's how it generally works:

1. Start with spices: First, the spices are gently heated. This helps to release their wonderful smells and flavors.
2. Add other flavors: After the spices, ingredients like onions, green chilies, garlic, and curry leaves are added to the pot.
3. Pour in coconut milk: Once these ingredients are cooked, the coconut milk is poured in. This makes the sauce creamy and adds a slightly sweet taste that balances the chili heat.
4. Simmer and thicken: The mixture is then left to simmer (cook slowly) until it gets thicker.
5. Season to taste: Finally, salt and a squeeze of lime juice are added to make the flavor just right.

How to Enjoy Kiri Hodi

Kiri hodi is almost always served hot. It's a very flexible dish that goes well with many different foods.

• With rice and noodles: It's often eaten with idiyappam (string hoppers) or any mild pulao (a type of rice dish) or plain rice.
• As a base for other curries: Kiri hodi is also a great base for making other mild curries. You can add different ingredients to it to create new dishes:
  • Potato kiri hodi: Add boiled potatoes (called ala kiri hodi).
  • Egg kiri hodi: Add hard-boiled eggs (called bittarai kiri hodi).
  • Fish kiri hodi: Add fish (called malu kiri hodi).

Kiri hodi is a delicious and important part of Sri Lankan meals, bringing a creamy, flavorful touch to many dishes!