Rihaakuru Garudhiya

The absolute goodness of rihaakuru dhiya, with perhaps some lonumirus, thelulifaiy, banbukeyo, valhomas or fihunumas, is probably something that only a Maldivian can understand. Our recipe is designed to be really pungent, so feel free to make adjustments such as reduce the amount of rihaakuru.

Serves: 2-3

Ingredients:

• 2 tbsp. & 2 tsp. rihaakuru
• 2 cups water
• 1 tsp. ground fennel
• 10 dried chillies
• 1 small onion
• 3 inch piece of ranbaa
• 10 curry leaves
• ½ a lime (or if you can find it; 1 bilimbi or a small young mango)
• ¼ tsp. of salt (optional)

Instructions:

1. Slice the onion thinly.
2. In a pot, mix 2 tbsp. of rihaakuru with water. The rihaakuru is going to be sticky so you might have to give it a good stir.
3. Place the pot on the stove, set the heat to medium and stir in the fennel.
4. Place a lid on the pot and cook until the mixture begins to bubble a bit, and also do remove the scum that appears on the top of the mixture.
5. Once you have removed all the scum, turn the heat to low and add in the raanbaa, curry leaves, dried chillies and onion.
6. Place a lid on the pot and cook for around 15-20 minutes.
7. Add the lime, 2tsp. of rihaakuru and stir well.
8. Do a taste test and add salt if necessary and make any final adjustments.  

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