Rice is the staple diet program of Sri Lankan people today, which is accompanied by a mouth watering array of delicious and warm curries. In Sri Lanka, Rice and curry is eaten for lunch,evening meal and even breakfast.
Kiri Hoid is an all reason sauce and one of the most basic, quickest and tastiest curries in any Sri Lankn cooks repertoire. This straightforward sauce is served with other curries and is produced of completely cooked Coconut milk (Pol kiri). Coconut milk is extracted by dissolving freshly scraped coconut in lukewarm drinking water and sqeezing the mixture to extract milk. This delicate sauce is infused with delicate curry powder, chili powder, turmeric, new eco-friendly chilies and a variety of other spices to suit your taste buds.
To make the planning even a lot quicker, you can very easily use canned Coconut milk for Kiri Hodi. Please make positive to combine the information in the tin completely as a thicker, paste like consistency separates from drinking water and floats to the top rated of the can on opening. Of program new coconut milk even now continues to be the best solution if you can get hold of it!
Kiri Hodi is generally served with common Sri Lankan dishes like Pittu, String Hoppers, Rice etcetera…Kiri Hodi can be very easily transformed in to a Potato curry or an egg curry by simply adding both boiled potatoes or boiled eggs. When extending the versatility of this dish, one important point to don’t forget is that you need to continue to keep stirring though kiri hodi is cooking. This will enable the sauce infuse the additional flavors from recently additional new substances.