Aluvi Kirugarudhiya

We love ‘Kirugarudhiya’ because it’s coconutty and mild, and we already have a few ‘Kirugarudhiya’ recipes here on Lonumedhu. There’s one with drumsticks, one with smoked tuna and another with ridge gourd and here we have the version that’s made with potatoes.

We used lime in our recipe because we didn’t have sour mangoes or bilimbi with us at the time. You can replace the lime with around a tablespoon of thinly sliced sour mango or a couple of bilimbi cut into halves. Unlike the lime, you can add these when you add the onions to the pot.

Serves: 3-4

Ingredients:

• 2 potatoes (medium size)
• 2 cups water
• ½ tsp. salt
• 1 onion
• 2 garlic cloves
• ¼ inch piece of ginger
• 2 green chillies (or to taste)
• 15 curry leaves
• 3 inches pandan leaf
• 3 inches cinnamon
• 3 cardamom pods
• 2/3 cup sliced smoked tuna
• 1/3 tsp. turmeric powder
• 1 cup thin coconut milk
• 1/4 cup thick coconut milk
• ¼ lime

Instructions:

1. Cut the potatoes into roughly 1 inch cubes.
2. Add the potatoes, water and salt to a pot and boil for 10 minutes.
3. While the potatoes are boiling, slice the onion thinly and crush the garlic and ginger. Slit the chillies lengthwise.
4. When the potatoes have boiled for 10 minutes, add the onions, garlic, ginger, chillies, curry leaves, pandan leaf, cinnamon, cardamom, smoked tuna, turmeric and thin coconut milk.
5. Mix well, lower the heat and put the lid on. Let the mixture simmer until the onions soften and the potatoes are cooked all the way through. For us this took around 15 minutes.
6. Add the thick coconut milk and give it a stir. Have a taste and adjust salt to your liking. We added 1/3 tsp. at this stage.
7. Squeeze in the lime, give it one final mix and that’s it.