¾ cup rihaakuru
6 cups water
6 dry red chillies
3 garlic cloves (cut into 4 pieces each)
1 large onion (cut into 4 pieces)
½ tbsp fennel seed or dhavihgandhu (saunf)
3 bilimagu(also known as bilimbi or balimbing, slit into half)
10 curry leaves
4 pieces of pandan leaves (ramba fai, each piece cut into 4 inches in length)
Salt to taste
- In a pot dissolve the rihaakuru in the 6 cups of water and put to boil. Remove any froth that forms on top while it boils.
- Cook on low flame and then add the onion, garlic, curry leaf, ramba fai, fennel seed, chillie, bilimagu. Adjust the salt according to taste
- Cook until the onion becomes soft.
- Remove from heat.
- Serve with white rice, maldive fish, lime, onion, chillie and theluli fai(fried murunga leaf)
Note: Some may prefer to make powder of the fennel seed prior to adding it. Some also add ambu masala fai to the above ingredients. Further, if you cannot get bilinmagu, you may add half raw mango cut into pieces. It tastes just as good.
Rihaakuru garudhiya is a lovely, lingering traditional dish, excellent to eat with rice for haaru.