Rihaakuru Riha | Lonumedhu

Rihaakuru Riha


Have you ever had Rihaakuru Riha? In case you've never had it before, we can assure you that it’s quite a lovely combination of rihaakuru and havaadhu. It also tastes quite superb with both roshi and rice.

Serves: 3-4


  • 2 onions
  • 15 curry leaves
  • 6 inch piece of raanbaa
  • 3 tbsp. whole coriander seeds
  • 1 ½ tbsp. whole fennel seeds
  • 1 tbsp. whole cumin seeds
  • 7 dried red chillies (add some more if you want it to be spicier)
  • 1 tsp. whole black peppercorns
  • 1 garlic clove
  • ½ githeyo mirus (or to taste)
  • 1/3 cup grated coconut
  • ¾ cup sliced valhomas
  • 2 tbsp. oil
  • 2/3 cups water (for the curry)
  • 8 tbsp. water (for the curry paste)
  • ½ cup thick coconut milk
  • 3 tbsp. rihaakuru (or to taste)
  • 1 bilanmagu (sliced into two, also, if you are wondering, we got ours from the local market)


  1. Slice one of the onions; the slices need to be a bit large as we are going to toast it together with the other spices.
  2. Heat a large pan, and to it add the coriander seeds, fennel seeds, cumin seeds, black peppercorns, garlic, grated coconut, 10 curry leaves, half of the raanbaa, dried red chillies and the sliced onion.
  3. Keep the heat on medium and stir often. Cook until the grated coconut takes on a slightly brownish tint.
  4. Allow the mixture to cool down a bit, add 8 tbsp. of water to it, and grind the mixture into a smooth paste.
  5. Slice the other onion thinly.
  6. Heat the oil in a large pot and add the onions, 5 curry leaves, githeyo mirus and the rest of the raanbaa. Cook until the onions take on a light brownish colour.
  7. To the mixture, add the curry paste that you already prepared and stir well to combine and cook for around a minute.
  8. Add the water, the valhomas, and stir to combine again and cook until the mixture begins to bubble. The process might be faster if you put the lid on.
  9. Add the thick coconut milk, bilanmagu and rihaakuru. Stir well again and with the lid on and on low heat, leave it to simmer for around 20 minutes. Before you call it done, have a taste and add more rihaakuru if you want. You can also add some salt if you want to, for us, the rihaakuru made it salty enough.

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Our easy to follow recipes use locally available ingredients.

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