Classic Sri Lankan breakfast, easy to prepare, delicate, non-flammable but great taste. "Kiri" = coconut milk, "hodi" = sauce, plus potatoes. Yummyyy!
Ingredients
· 300 ml of water
· 100 ml of coconut cream from Sri Lanka
· 1 sliced onion
· 1 green chili pepper
· 4 curry leaves (karapincha)
· L teaspoons of fenugreek
· 5 cm pandan leaf (ramp)
· 1 teaspoon turmeric
· 1 tablespoon coconut oil
· 3 boiled potatoes
Method
Heat the oil in a saucepan or lid. (In Sri Lanka, they use a pot of unglazed fired clay; if you get it, it's the healthiest and best taste.)
Add fenugreek seeds until browned. Add turmeric, curry leaves, green hot pepper and pandan leaf.
Mix well and add the onion. Fry to medium temperature for 1 minute.
Add water and coconut milk, boiled potatoes cut lengthwise into quarters and bring to a boil.
Cook for 10 minutes on low heat. Remove from heat and allow to cool slightly.
Add salt.
Serve hot with coconut sambol with lime and chilli (see our published recipe) and rice or rice noodles.
This food is eaten in Sri Lanka mostly in the morning, sometimes with potatoes, sometimes without it, sometimes with pieces of fried dried fish. In combination with the coconut sambol, it is simply yummy, vegan, and gluten-free.
We brought an unglazed clay mug from Sri Lanka. I must say that especially potatoes and vegetables taste much better and it is also a healthier way of preparation. So try to find out if you don't find such a pot, it's definitely worth it.
You can buy pandan and curry leaves in Vietnamese and Asian grocery stores, mostly frozen.
Enjoy your meal:-)