 It is also cooked with fried onions, curry-leaves (hikandifaiy) and chilies in order to obtain a delicious variant called "theluli rihaakuru" (spiced rihaakuru).In Maldivian cuisine it is also mixed with coconut milk, to obtain a dish called "rihaakuru diya".In some countries people use Rihaakuru as a sandwich spread, likening its use to other by-product spreads such as Vegemite, Bovril and Marmite .