Chichanda Kirugarudhiya
Kirugarudhiya is about as simple as a side dish gets — combine the ingredients with coconut milk and let it simmer until everything is through. This chichanda, or snake gourd, version is hearty enough to make a meal of with some roshi. We use Real Thai Coconut Milk, from the Real Thai range we import and distribute. It is 100% fresh coconut milk with no concentrate, and it moves easily between curries, sweets and drinks. Serving size: 2-3
Ingredients List
- 1 cup water
- 1 thinly sliced medium-sized onion
- 2 thinly sliced garlic cloves
- ¼ inch piece of ginger, thinly sliced
- 2 green chillies (sliced in half)
- 1/3 cup smoked tuna slices (1/2 cm thin slices)
- 15 curry leaves
- ½ tsp turmeric powder
- ¾ tsp salt
- ¾ cup sliced chichanda (snake gourd) (1/2 to 1 cm thin)
- 3 -inch piece of pandan leaf
Step-by-Step Method
- 1
Using a spoon, mix together 1 cup of Real Thai Coconut Milk with 1 cup of water in a bowl or jug to make thin coconut milk. Set aside.
- 2
To prepare the chichanda, use a knife to scrape off the thin outer skin and slice in the middle to make two halves. Then scoop out the seeds with a spoon and cut each half into 1/2 to 1 cm thin slices (we used ¾ cup, which was around half a chichanda). The slices will look like semi circles now. Set aside.
- 3
Add 1 thinly sliced medium-sized onion, 2 thinly sliced garlic cloves, ¼ inch piece of ginger thinly sliced, 2 green chillies (sliced in half), 1/3 cup smoked tuna slices (1/2 cm thin slices), 15 curry leaves, ½ tsp turmeric powder, ¾ tsp salt, and the prepared thin coconut milk into a medium-sized pot.
- 4
Give it a mix using a spatula and cover with a lid. Cook the mixture on high heat for 4 minutes, then switch to low heat and cook for another 3 minutes, until the onions start to soften. Keep an eye on the curry as it may boil too much and overflow from the pot. Stir every 2-3 minutes using your spatula.
- 5
Add in the cut chichanda and 3-inch piece of pandan leaf and mix well. Cover with the lid again and cook for 15 minutes on low heat, until fully cooked through and soft. Stir every 4-5 minutes or so using your spatula.
- 6
Lastly, add in ¼ cup Real Thai Coconut Milk and mix well again. Cook for 1 more minute on low heat without the lid and turn off the heat. Now your curry is ready. Serve it with some roshi or rice.
