Hirve Kalvan Recipe (Fresh Coriander and Coconut Curry)
A vegetarian South Indian Recipes recipe with coriander (dhania) leaves - chopped, fresh coconut - grated, green chilli. Ready in 45 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
19 steps- 1
To make Hirve Kaalvan, first wash coriander leaves in water to remove dirt and dust particles
coriander (dhania) leaves - chopped(1/4 cup) - 2
Pat dry coriander leaves with a kitchen towel
coriander (dhania) leaves - chopped(1/4 cup) - 3
Roughly chop them and transfer to a bowl
- 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
coriander (dhania) leaves - chopped(1/4 cup)fresh coconut - grated(1/4 cup)green chilli(1)cumin seeds (jeera)(1 teaspoon)liter coconut milk(200)salt - to taste - 5
Transfer the paste to a bowl and keep aside until required
- 6
Now take a 2 tablespoon of the coconut milk and dissolve rice flour to it
fresh coconut - grated(1/4 cup)liter coconut milk(200)rice flour(1 teaspoon) - 7
Stir to make a lump free smooth mixture
- 8
Make sure rice flour is fully dissolved in coconut milk
fresh coconut - grated(1/4 cup)liter coconut milk(200)rice flour(1 teaspoon) - 9
Add this to the remaining coconut milk and whisk it all together to form smooth lump free mixture
fresh coconut - grated(1/4 cup)liter coconut milk(200) - 10
Next, heat oil in a saucepan over medium heat
- 11
Once the oil is heated add coconut and coriander paste made earlier to the pan
coriander (dhania) leaves - chopped(1/4 cup)fresh coconut - grated(1/4 cup)liter coconut milk(200) - 12
Stir the paste continuously to avoid sticking to the pan
- 13
If still paste sticks to the pan, reduce the flame to low
- 14
Pour coconut milk into the paste in the pan along with turmeric
fresh coconut - grated(1/4 cup)liter coconut milk(200)turmeric powder (haldi)(1/4 teaspoon) - 15
Stir to combine and if you feel the curry seems too thick, you can adjust the consistency adding water
- 16
Allow the curry to simmer on a low flame for about 3 to 5 minutes and turn off the heat
- 17
Note: You can make the curry and keep it refrigerated and simmer only when you are ready to serve
- 18
This way we don't overcook the curry and the nutrition is not lost
- 19
Serve the Hirve Kaalvan with steaming hot rice for a weeknight dinner or even lunch
rice flour(1 teaspoon)
Rate this recipe
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Hirve Kalvan Recipe (Fresh Coriander and Coconut Curry)
A vegetarian South Indian Recipes recipe with coriander (dhania) leaves - chopped, fresh coconut - grated, green chilli. Ready in 45 min, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
19 steps- 1
To make Hirve Kaalvan, first wash coriander leaves in water to remove dirt and dust particles
coriander (dhania) leaves - chopped(1/4 cup) - 2
Pat dry coriander leaves with a kitchen towel
coriander (dhania) leaves - chopped(1/4 cup) - 3
Roughly chop them and transfer to a bowl
- 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
coriander (dhania) leaves - chopped(1/4 cup)fresh coconut - grated(1/4 cup)green chilli(1)cumin seeds (jeera)(1 teaspoon)liter coconut milk(200)salt - to taste - 5
Transfer the paste to a bowl and keep aside until required
- 6
Now take a 2 tablespoon of the coconut milk and dissolve rice flour to it
fresh coconut - grated(1/4 cup)liter coconut milk(200)rice flour(1 teaspoon) - 7
Stir to make a lump free smooth mixture
- 8
Make sure rice flour is fully dissolved in coconut milk
fresh coconut - grated(1/4 cup)liter coconut milk(200)rice flour(1 teaspoon) - 9
Add this to the remaining coconut milk and whisk it all together to form smooth lump free mixture
fresh coconut - grated(1/4 cup)liter coconut milk(200) - 10
Next, heat oil in a saucepan over medium heat
- 11
Once the oil is heated add coconut and coriander paste made earlier to the pan
coriander (dhania) leaves - chopped(1/4 cup)fresh coconut - grated(1/4 cup)liter coconut milk(200) - 12
Stir the paste continuously to avoid sticking to the pan
- 13
If still paste sticks to the pan, reduce the flame to low
- 14
Pour coconut milk into the paste in the pan along with turmeric
fresh coconut - grated(1/4 cup)liter coconut milk(200)turmeric powder (haldi)(1/4 teaspoon) - 15
Stir to combine and if you feel the curry seems too thick, you can adjust the consistency adding water
- 16
Allow the curry to simmer on a low flame for about 3 to 5 minutes and turn off the heat
- 17
Note: You can make the curry and keep it refrigerated and simmer only when you are ready to serve
- 18
This way we don't overcook the curry and the nutrition is not lost
- 19
Serve the Hirve Kaalvan with steaming hot rice for a weeknight dinner or even lunch
rice flour(1 teaspoon)
Rate this recipe
