Hi there! Meet kiri hodi: a gently spiced Sri Lankan coconut milk gravy that brings a soft, creamy touch to breakfast, lunch or dinner. It’s especially lovely spooned over string hoppers, hoppers and pittu.
This easy version serves 4 and keeps the flavours mild. Curry leaves, pandan, onion, green chilli and cinnamon infuse the coconut milk, while turmeric gives it a warm golden colour. A little lime brightens every bowl at the end.
What makes kiri hodi different from a full curry?
Kiri hodi is all about fragrant coconut milk. You won’t find a heavy dose of roasted curry powder or a fiery spice base here. Instead, the gravy stays light, gently aromatic and pourable. Ready to soak into soft string hoppers or steamed pittu.
That mildness is part of the charm. Serve it alongside a spicy sambol or a robust curry and you get a lovely contrast on the plate. Or enjoy it as the comforting main accompaniment, with a squeeze of lime and a little extra green chilli if you like.
Ingredients
Makes 4 servings.
- 1 teaspoon coconut oil or neutral oil (optional)
- 1 small onion, thinly sliced, or 5–6 shallots
- 1 sprig curry leaves
- 1 piece pandan leaf (rampe), about 5–8 cm
- 1 small cinnamon stick
- ½ teaspoon fenugreek seeds
- ½ teaspoon ground turmeric
- ⅛ teaspoon mild chilli powder, or less to taste
- 1–2 green chillies, slit lengthwise (remove the seeds for a milder gravy)
- 1 cup (240 ml) thin coconut milk
- ¾ cup (180 ml) thick coconut milk
- ½ teaspoon salt, plus more to taste
- 1–2 teaspoons fresh lime juice
Browse the Sri Lanka Stores Grocery category for pantry staples, and explore the Coconut Products collection for coconut milk. Full-fat coconut milk gives the gravy a smooth, creamy finish.
Coconut milk tip: If you’re using canned coconut milk, stir it well before measuring. You can make thin coconut milk by mixing ½ cup coconut milk with ½ cup water.
Step-by-step instructions
1. Start the aromatics
If using oil, warm it in a saucepan over low heat. Add the onion, curry leaves, pandan, cinnamon stick and fenugreek seeds. Stir for 1–2 minutes, just until fragrant and beginning to soften. Don’t brown the onion.
No oil? No problem. Add these aromatics directly to the thin coconut milk in the next step.
2. Simmer with the thin coconut milk
Pour in the thin coconut milk. Add the turmeric, chilli powder, green chillies and salt. Stir gently and bring the mixture to a quiet simmer over low heat.
Cook uncovered for 8–10 minutes, stirring occasionally, until the onion softens and the aromatics have infused the liquid. Keep the heat gentle. A steady, quiet simmer is plenty.
3. Add the thick coconut milk
Lower the heat. Stir in the thick coconut milk and warm the gravy for 2–4 minutes, stirring gently and often. Stop when it’s steaming and just beginning to bubble around the edges.
Don’t let it boil hard. High heat can cause coconut milk to separate, and a rolling boil won’t improve the flavour. You’re after a smooth, creamy gravy, not a bubbling cauldron.
4. Finish and taste
Take the pan off the heat. Stir in 1 teaspoon of lime juice, then taste. Add more lime or salt if needed. Remove the cinnamon and pandan before serving, or let your guests fish them out (a tiny treasure hunt).
Watch a kiri hodi cooking demonstration here: Sri Lankan coconut milk gravy recipe video.
5. Serve warm
Spoon the gravy over your favourite Sri Lankan staples while it’s warm and pourable. Add a little extra gravy at the table: those soft strands and crumbs are excellent at catching every last drop.
What to serve with kiri hodi
Kiri hodi fits naturally into a Sri Lankan breakfast spread, but it’s welcome well beyond breakfast.
- String hoppers (idiyappam): Spoon the gravy over the delicate steamed rice-flour noodles. Try our guide to soft, homemade string hoppers.
- Hoppers: Pour a little into the soft centre of a hopper, or serve it on the side with sambol. If your appa need a little troubleshooting, see our hopper maker tips.
- Pittu: The fluffy, crumbly texture loves a generous pour of coconut gravy. Follow our Sri Lankan pittu recipe for a homemade pairing.
- Kiribath: Serve kiri hodi beside this creamy celebration rice for a gentle, coconut-rich plate. Here’s our guide to Sri Lankan kiribath.
- Chicken curry: Add kiri hodi as a mild counterpoint to a bolder curry. Try our Sri Lankan chicken curry guide.
- Pol sambol: A spoonful of spicy, tangy coconut sambol brings welcome contrast. Make it with our pol sambol recipe.
kiri hodi Video :
The coconut milk curdled or separated
The heat was likely too high, or the gravy boiled for too long. Remove the pan from the heat as soon as you spot separation and stir gently. If it’s only slightly split, whisk in a small splash of warm coconut milk over very low heat.
To help prevent it next time, simmer the aromatics in thin coconut milk first, add the thick milk near the end, and keep the finished gravy below a rolling boil. Add lime juice off the heat.
The gravy is too thin
First, remember that kiri hodi should be pourable. If yours seems watery, simmer it gently for a few more minutes before adding the thick coconut milk. If you’ve already finished the gravy, warm it on low and stir often until it reduces slightly. Avoid turning up the heat to rush it.
It’s too spicy
Remove the green chillies, then stir in a splash of coconut milk. Taste again before adding anything else. Next time, use one chilli with the seeds removed, or skip the chilli powder.
It tastes bland
Add salt in small pinches and taste after each one. A little extra lime juice can also wake up the coconut flavour. Add it gradually: you want a bright finish, not a sour gravy.
A gentle gravy worth keeping in your rotation
Once you’ve made kiri hodi, you’ll see why it belongs beside so many Sri Lankan favourites. It’s fragrant, simple to cook and wonderfully good at bringing a plate together. Keep the heat low, add the thick coconut milk near the end, and let the lime finish the job.
Pour it over string hoppers, serve it with pittu, or set it beside a favourite curry and sambol. Have fun cooking, and save a little extra for that last, delicious spoonful.
