500 grams Rihaakuru bondi
1 cup rihaakuru
3 big onions, sliced
2 spring curry leaves
10 piece pandan leaf, each around 2 inches
1 fresh chilly, chopped ( githeyomirus)
4 tbs. fresh grinded curry lonumirus paste
5 tbs. vegetable oil
1_ In a sauce pan heat oil, add onion, curry leaves, pandan leaf and chilly. Fry on low heat.
2_ leave onion to fry, but stir in between so that the onions won’t burn. Using a fork or sometimes you may have to use mortar and pestle to crush the rihaakuru bondi, crush into small pieces. Set aside.
3_ when the onions get golden brown, add rihaakuru, crushed rihaakuru bondi and lonumirus paste. Mix well and cook on low heat for about five minutes. Serve with roshi or rice.
Note: when the theluli bondi mixture cools down, put it into a glass bottle or jar and cover it with lid. Can be kept at room temperature up to a week or can be kept in the fridge up to 3 months.