Thoraa Kirugarudhiya | Lonumedhu

Thoraa Kirugarudhiya


For this week’s new recipe we have a ‘Kirugarudhiya’ (yellow curry) made from ‘Thoraa’ (ridge gourd). Because ridge gourds cook really quickly, this light curry can be prepared in just around 20 minutes, making it ideal for busy days.


Serves: 3-4



  • ½ a large thoraa (ridge gourd)
  • 1 large onion
  • 2 garlic cloves
  • ¼ inch piece of ginger
  • 2 green chillies (or to taste)
  • ½ cup sliced smoked tuna
  • 1 tbsp. thinly sliced green mango
  • 15 curry leaves
  • ½ tsp. turmeric powder
  • 1 tsp. salt (or to taste)
  • 6 inch piece of raanbaa (pandan leaf)
  • 2 cups thin coconut milk
  • ¼ cup thick coconut milk



  1. Peel the ridge gourd, halve it, and then cut each half into 2-inch chunks. When we cut ours we ended up with 10 pieces.
  2. Slice the onion thinly, crush the garlic and ginger, and slit open the green chillies.
  3. Add the onions, garlic, ginger, green chillies, smoked tuna, green mango, curry leaves, turmeric and salt to a pot. Using your fingers give everything a good mix.
  4. Then add the ridge gourd, pandan leaf, and thin coconut milk. Mix everything well.
  5. Place the pot on the stove, put the lid on and on low to medium heat, cook the mixture until the ridge gourd is cooked through. They cook really fast, so it should be done in around 10 to 15 minutes.
  6. Add the thick coconut milk, stir to combine and your Thoraa Kirugaruhdiya is ready.



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