Theluli Rihaakuru

Rihaakuru it self is tasty, when it is spiced up with onion, chilli an dother materials it is get even better. This is perfect for breakfast with roshi. 
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.
 If mangoes are available, use 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.
Ingredients:
  • 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
Instructions:
  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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