Valhomas Kirugarudhiya

There are so many reasons to love a good Kirugarudhiya. It’s mild, the coconut milk makes it creamy and smooth, you can make Kirugarudhiya out of so many things, and above all, it’s so simple to prepare. This time we have the most ordinary of Kirugarudhiyas; the one made with just Valhomas. Although we’ve used lime, if you have some bilimbi, use that instead; just slice a couple and add it in step two.

Serves: 2

Ingredients:

• 1 medium onion
• 2/3 cups sliced valhomas (smoked tuna)
• 10 curry leaves
• 3 inch piece of raanbaa
• ½ githeyo mirus (or to taste)
• 3 inch piece of cinnamon
• 4 cardamom pods
• ½ tsp. grated ginger
• ½ tsp. turmeric powder
• 1 ½ cup thin coconut milk
• 2/3 tsp. salt (or to taste)
• ¼ lime
• ¼ cup thick coconut milk

Instructions:

1. Slice the onion thinly.
2. Add the sliced onions, valhomas, curry leaves, raanbaa, githeyo mirus (scotch bonnet pepper), cinnamon, cardamom, ginger, turmeric, thin coconut milk and salt to a pot.  
3. Mix everything well, put the lid on and let the mixture cook on low to medium heat until the onions soften. For us this took around 10 minutes.
4. Squeeze the lime in, mix well.
5. Then add the thick coconut milk, mix well again and that’s it. However, remember to do a quick taste test and make adjustments before you call it done.