Aluvi Riha | Lonumedhu

Aluvi Riha


Here’s a really simple potato curry that you can whip up in a jiffy. It’s not a dry curry but some might find ours to be on the dry side; if that’s you add a little bit more water and adjust salt.


Serves: 2-3



  • 500 grams potatoes
  • 1 large onion
  • 3 small tomatoes
  • 6 dried red chillies
  • 4 tsp. coriander seeds
  • 2/3 tsp. fennel seeds
  • ½ tsp. cumin seeds
  • ½ tsp. black peppercorns
  • ½ tsp. turmeric
  • 1 large garlic clove
  • 1 inch thin slice of ginger
  • 1 tbsp. oil
  • 10 curry leaves
  • 6 inch piece of raanbaa
  • 3 cardamom pods
  • 3 inch piece of cinnamon
  • ½ cup sliced valhomas
  • 1 ½ cups coconut milk
  • ½ tsp. salt



  1. Wash, peel and cut the potatoes. We actually just cut every potato into four parts and that gave us cubes of approximately 1 and ½ inches.
  2. Slice the onion thinly.
  3. Wash and quarter the tomatoes.
  4. Heat a pan and to it add the dried chillies, coriander, fennel, cumin and peppercorns.
  5. Stir and cook until the coriander seeds take on a golden brown colour and the peppercorns sizzle and pop.
  6. Remove from the pan and set aside so that it can cool down a bit.
  7. When the mixture has cooled down transfer it to your grinder and add the turmeric, garlic, ginger and 5 tbsp. of water. Grind everything together until you get a smooth paste.
  8. Heat the oil in a pot.
  9. Once it’s heated, add sliced onions, curry leaves, raanbaa, cardamom and cinnamon.
  10. Cook until the onions soften and start taking on a brownish tint.
  11. Add the spice paste you prepared before and mix it well and let it cook for around a minute.
  12. Add the tomatoes, valhomas and potatoes. Give it a good stir.
  13. Add the coconut milk and salt and stir to mix everything well.
  14. Bring the mixture to a boil.
  15. Then turn the heat low and let it simmer until the potatoes are cooked. You can check this with a fork. If it goes through easily they are good.
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