Kiri hodi means the the white colour gravy made with coconut milk. Basically its cooked with different types of herbs and spices. This goes well for dipping bread or as a gravy for several dishes. It needs thick coconut milk to get the extra creaminess.

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For making this gravy or sauce  for 4 people you will need. small onions or salad onions finely sliced, several green chillies (I used bird eye chillie), Salt, pinch turmeric powder, about 2 tsp Maldive fish flakes (Optional) , 1/2 tsp Curry powder, several sprigs of curry leaves, fenugreek seeds, pandan, (Rampe) leaf, several inches cinnamon. (But make sure not to over power with all these. If do so you will ended up with a spicy gravy than a creamy one. 😀

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Add all the above ingredients in to a pot with 1/2 cup water or the third coconut milk. (Third coconut milk is the thin extract you get after squeezing the coconut to get the coconut milk.
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Cook all the spices and herbs until not much left.
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So after add about 1 1/2 cups of thick coconut milk in to the pot. (If you like more gravy feel free add more)
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Cook Stirring well until it comes to the boil and after switch off the stove. Stirring makes the coconut milk  nice and thickening out like clots. Add a bit of lime juice to get an extra taste.
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Serve hot with rice , String hoppers, or bread.