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Kulhafila Fathu Mas huni

June 23, 2015


5 small bundles of kulha fila fai

2 cans tuna in oil (throw the oil, and heat the tuna flakes on a pan till it becomes dry and flaky)

2 tbsp rihaakuru

1 coconut (dessicated)

1 big onion (finely chopped)

Juice of ½ lemon

1 red chillie (githeyo mirus)

Salt to taste


  1. Wash the kulha fila fai. Make sure that it is free of any sand. You may soak the leaves in white vinegar for a few minutes and rinse it again with water.
  2. Hold in bunches and chop the leaves finely. Keep aside.
  3. In a separate bowl, mix onion, chilies, lemon juice, salt and rihaakuru. Mix until the juices from the onion flows into the mixture. Now add the dessicated coconut and mix thoroughly
  4. Add tuna flakes and mix well.
  5. Next add the finely chopped kulha fila fai and mix gently.
  6. Serve with roshi.
2 Comments leave one →
  1. shahoo permalink
    June 23, 2015 3:18 pm

    Y using salt while using rihaakuru.

    • dhumashi permalink*
      June 23, 2015 4:06 pm

      some times the salt level is less when mixed, adding a little salt solves the problem; if you add more rihaakuru to adjust the salt level the taste of rihaakuru becomes a little bit more

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