Kulhi Faaroshi | Lonumedhu

Kulhi Faaroshi


Roadhamas is right around the corner and that means maahefun time. Whenever we think of maahefun, the first thing that comes to mind is mouth-watering kulhi faaroshi. Kulhi faaroshi is so simple to make that it’s likely that a lot of you reading this might not need a recipe for it. But, anyway, here it is.

Just a few things to note about making kulhi faaroshi; in our past experiences in making kulhi faaroshi, whenever we used pre-packaged crumbs version of faaroshi, it always ends up being sticky and even slightly gooey. So do use whole faaroshis. Another thing is the onion, it will serve you well in the end if you put in a little bit of effort to slice them as thinly as possible, it makes mixing easier, you won’t be biting into large piece and for some reason it just tastes better.


Serves: 6-8


  • 400 grams faaroshi (that’s 2 regular packets, most corner shops have them)
  • 150 grams scraped coconut
  • 1 large onion
  • 1 lime
  • 1 githeyo mirus (or to taste)
  • 6 table spoons rihaakuru (or to taste)
  • 5 curry leaves



  1. Using your mixer grind the faaroshi. Just be careful not to grind it to a powder. It might be a good idea to test a few pieces first and see how it turns out. The idea is to let the faaroshi pieces be big enough to provide a crunch. If your mixer is grinding it too finely, just put the faaroshi in a bag and use something heavy to bang on it until you get crumbs of the desired size, it actually doesn’t take much force or time.
  2. Slice the onion and githeyo mirus thinly and mince the curry leaves.
  3. Using your hand, mix the onion and the coconut; squeeze it as much as you can.
  4. Add the faaroshi, mix well and then add the rihaakuru and mix again. It might feel sticky, so the trick is to mix lightly without squishing it.
  5. Squeeze in the lime and mix in the githeyo mirus and curry leaves. That’s it, just have a little taste before you call it done.
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