Theluli Rihaakuru | Lonumedhu

Theluli Rihaakuru

View this Recipe in Dhivehi

These days, the weather is just right for some theluli rihaakuru, roshi and a hot cup of kalhusai.

Making theluli rihaakuru is a pretty straightforward process with just a few steps and the most important thing about it is that you let the onions cook slowly and gently; for us it took around 25 minutes just to get the onions soft and brown, so, don’t rush it.

And one more thing; mangoes are available from the local market these days so we used some green ones in our theluli rihaakuru. But, if you are making yours at a time when you can't get mangoes, you can just use lime. If you are using lime, you'll have to squeeze that in after you are done with cooking process. And you might want to add it gradually while taste testing, just to make sure you get it right.


  • ½ cup rihaakuru
  • 1 large onion
  • 12 curry leaves
  • 3 inch piece of raanbaa
  • ¼ githeyo mirus (or to taste)
  • 3 tsp. green mango sliced into small thin strips
  • 2 tbsp. oil



  1. Slice the onions thinly.
  2. Heat the oil in a pan and once it’s well heated, add in the onions, raanbaa, githeyo mirus and curry leaves. Keep the heat low and cook the onions until they become soft.
  3. Then add the sliced green mangoes and cook until the onions take on a brownish colour.
  4. Add the rihaakuru, mix well and let it cook for around 5 more minutes.


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