Kiri hodi — the Sri Lankan coconut milk gravy tempered with mustard seeds, curry leaves, and turmeric — is the table sauce of Sri Lanka, served alongside rice and curry as a universal condiment. Its technique is the application of the South Indian tadka principle (IC-37) to a coconut milk base: the tempering is done separately and poured over the coconut milk, which must not boil.
- **The coconut milk base:** Thin coconut milk (second extraction, MCL-21) simmered with turmeric, green chilli, and sliced onion until the onion is soft. - **The mustard seed tadka:** Black mustard seeds in coconut oil, allowed to pop completely, then dried red chilli and curry leaves added. The sizzling tadka poured over the simmered coconut milk. - **The temperature management:** The coconut milk must not boil at any point — it is brought to a simmer only, then the heat reduced. The tadka's heat when poured over is sufficient additional thermal input. - **The final taste:** Simultaneously mild (the coconut milk's sweetness), slightly bitter (the curry leaves), sharp (the mustard seeds), and subtly spiced (the turmeric and chilli). A complete flavour experience in a pourable consistency. [VERIFY] Alford and Duguid's kiri hodi recipe.
Mangoes & Curry Leaves