- 2 cup of Coconut milk
- 1 large onion –chopped
- 1 or 2 green chillies –sliced
- 2 spring of curry leaves
- 2-inch piece of pandan leave
- Small cinnamon stick
- ½ tsp. fenugreek seeds
- ¾ tsp. turmeric powder
- ½ tsp. curry powder
- Salt-to taste
- Lime juice- to taste
- ¼ cups water
- In a pot that is big enough to hold all your liquid volume, add fenugreek seeds, curry leaves, pandan leaves, cinnamon stick, salt, turmeric powder, curry powder, onion, one or two green chillies and water. Mix all together and cook in medium heat.
- When onion in soft, add coconut milk and stir well in few minutes.
- Allow simmering while stirring for a little while. Do not let the mixture boil.
- Then switch the fire off and keep stirring for another minute and add a squeeze of lemon juice.
- Now you can serve Kiri Hodi with string hoppers, bread or with pittu.
It is important to keep stirring after adding coconut milk to prevent the milk from coagulating.