Hirve Kaalvan Recipe (Fresh Coriander and Coconut Curry)
Cuisine: South Indian
Course: Dinner
Diet: Vegetarian
Servings: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Hirve Kaalvan is a delicious, aromatic South Indian curry made with fresh coriander leaves, grated coconut, and coconut milk. This refreshing curry is not only healthy and packed with flavor, but it also makes for a perfect dish to serve with steaming hot rice for a comforting weeknight dinner or lunch. Its rich and creamy texture, combined with the zesty taste of fresh coriander and coconut, makes it a must-try recipe for vegetarians and curry enthusiasts alike. Hereโs how to make this mouthwatering curry:
Ingredients
| Ingredient | Quantity |
|---|---|
| Coriander (Dhania) leaves | 1/4 cup, chopped |
| Fresh coconut, grated | 1/4 cup |
| Green chili | 1 (adjust to taste) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Coconut milk | 200 ml |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Rice flour | 1 teaspoon |
| Salt | To taste |
| Sunflower oil | 2 tablespoons |
Instructions
-
Prepare the Coriander Leaves:
Begin by thoroughly washing the coriander leaves to remove any dirt or dust particles. Gently pat them dry with a kitchen towel to remove excess moisture. Once dry, roughly chop the leaves and transfer them to a bowl. -
Make the Paste:
In a blender or food processor, combine the grated fresh coconut, chopped coriander leaves, green chili, salt, and cumin seeds. Add 1 to 2 tablespoons of water and blend until smooth. Transfer this fragrant mixture into a bowl and set it aside for later use. -
Prepare the Coconut Milk Mixture:
In a separate small bowl, take 2 tablespoons of coconut milk and add the rice flour to it. Stir until the rice flour dissolves completely, making sure there are no lumps. Once the rice flour is fully dissolved, add this mixture to the remaining coconut milk and whisk until you achieve a smooth, lump-free consistency. -
Cook the Paste:
Heat the sunflower oil in a saucepan over medium heat. Once the oil is hot, add the coconut and coriander paste to the pan. Stir continuously to prevent the paste from sticking to the bottom of the pan. If the paste begins to stick, reduce the heat to low. -
Simmer the Curry:
Pour the prepared coconut milk mixture into the pan with the paste. Add turmeric powder and stir everything together to combine. If the curry seems too thick, feel free to adjust the consistency by adding a little water to your desired thickness. Let the curry simmer on low heat for 3 to 5 minutes, allowing all the flavors to meld together. -
Serve:
Once the curry has simmered and thickened, turn off the heat. Note that you can prepare this curry ahead of time and store it in the refrigerator. When youโre ready to serve, simply reheat the curry on the stove. This method helps preserve the flavors and ensures that the curry doesnโt overcook, keeping its nutrients intact.Serve the delicious Hirve Kaalvan hot with a bowl of steamed rice, and enjoy a comforting meal perfect for any occasion!
Tips and Variations
- Adjust Spice Levels: The green chili used in this recipe adds a mild heat to the curry. If you prefer a spicier version, you can increase the number of green chilies or add red chili powder.
- Make It Creamier: For a richer taste, you can add a little more coconut milk or even a spoonful of cream at the end.
- Additional Flavors: You can experiment with adding other herbs or spices like curry leaves or mustard seeds to enhance the flavor profile of the dish.
This fresh and fragrant coriander and coconut curry is a delight to the senses and is sure to become a staple in your vegetarian meal rotation. The combination of coconut milk and spices creates a luscious, creamy texture, while the freshness of coriander adds a lovely aromatic note. Serve it with hot rice, and youโve got yourself a wholesome, comforting meal.
