Hirve Kalvan Recipe (Fresh Coriander and Coconut Curry)

Step 1: To make Hirve Kaalvan, first wash coriander leaves in water to remove dirt and dust particles

Step 2: Pat dry coriander leaves with a kitchen towel

Step 3: Roughly chop them and transfer to a bowl

Step 4: To make paste for the curry, in a blender or food processor add grated coconut, chopped coriander leaves, green chilli, salt and cumin seeds using 1 - 2 tablespoon of water grind to make a smooth paste

Step 5: Transfer the paste to a bowl and keep aside until required

Step 6: Now take a 2 tablespoon of the coconut milk and dissolve rice flour to it

Step 7: Stir to make a lump free smooth mixture

Step 8: Make sure rice flour is fully dissolved in coconut milk

Step 9: Add this to the remaining  coconut milk and whisk it all together to form smooth lump free mixture

Step 10: Next, heat oil in a saucepan over medium heat

Step 11: Once the oil is heated add coconut and coriander paste made earlier to the pan

Step 12: Stir the paste continuously to avoid sticking to the pan

Step 13: If still paste sticks to the pan, reduce the flame to low

Step 14: Pour coconut milk into the paste in the pan along with turmeric

Step 15: Stir to combine and if you feel the curry seems too thick, you can adjust the consistency adding water

Step 16: Allow the curry to simmer on a low flame for about 3 to 5 minutes and turn off the heat

Step 17: Note: You can make the curry and keep it refrigerated and simmer only when you are ready to serve

Step 18: This way we don't overcook the curry and the nutrition is not lost

Step 19: Serve the Hirve Kaalvan with steaming hot rice for a weeknight dinner or even lunch