Chichanda Kirugarudhiya

Kirugarudhiya is one of the simplest side dishes to make. You simply combine the ingredients with coconut milk and let it simmer until everything is cooked through. Here we have a delicious chichanda or snake gourd kirugarudhiya recipe. This is such a hearty meal to have with some roshi.

For our recipe, we have used Real Thai Coconut Milk provided to us by one of our partners, Sosun Fihaara. This coconut milk is 100% fresh coconut milk and does not have any concentrate. It can be used in a variety of dishes, such as curries, sweet foods or even drinks.

Serving size: 2-3

Ingredients:

• 1 cup Real Thai Coconut Milk
• 1 cup water
• 1 thinly sliced medium-sized onion
• 2 thinly sliced garlic cloves
• ¼ inch piece of ginger, thinly sliced
• 2 green chillies (sliced in half)
• 1/3 cup smoked tuna slices (1/2 cm thin slices)
• 15 curry leaves
• ½ tsp turmeric powder
• ¾ tsp salt
• ¾ cup sliced chichanda (snake gourd) (1/2 to 1 cm thin)
• 3-inch piece of pandan leaf
• ¼ cup Real Thai Coconut Milk

Instructions:

1. Using a spoon, mix together 1 cup of Real Thai Coconut Milk with 1 cup of water in a bowl or jug to make thin coconut milk. Set aside.
2. To prepare the chichanda, use a knife to scrape off the thin outer skin and slice in the middle to make two halves. Then scoop out the seeds with a spoon and cut each half into 1/2 to 1 cm thin slices (we used ¾ cup, which was around half a chichanda). The slices will look like semi circles now. Set aside. 
3. Add 1 thinly sliced medium-sized onion, 2 thinly sliced garlic cloves, ¼ inch piece of ginger thinly sliced, 2 green chillies (sliced in half), 1/3 cup smoked tuna slices (1/2 cm thin slices), 15 curry leaves, ½ tsp turmeric powder, ¾ tsp salt, and the prepared thin coconut milk into a medium-sized pot.
4. Give it a mix using a spatula and cover with a lid. Cook the mixture on high heat for 4 minutes, then switch to low heat and cook for another 3 minutes, until the onions start to soften. Keep an eye on the curry as it may boil too much and overflow from the pot. Stir every 2-3 minutes using your spatula.
5. Add in the cut chichanda and 3-inch piece of pandan leaf and mix well. Cover with the lid again and cook for 15 minutes on low heat, until fully cooked through and soft. Stir every 4-5 minutes or so using your spatula.
6. Lastly, add in ¼ cup Real Thai Coconut Milk and mix well again. Cook for 1 more minute on low heat without the lid and turn off the heat. Now your curry is ready. Serve it with some roshi or rice.