Hath Maluwa is a traditional Sri Lankan dish and a very delicious dish with a lot of nutritional value. Since then, the main secret of the strength of the Hela people is rightly called hath maluwa. This can be eaten with rice as well as roti.
This delicious dish called hath maluwa is prepared according to a special combination of seven spices.
There are ,
Pods , Tubers , Claws , Seeds , Flesh , Flowers , Leaves
Since Hathmaluwa contains a variety of seven different types of ingredients, each with distinct nutrients, this dish ensures a well-balanced intake of all essential nutrients. Therefore, consuming only Hathmaluwa with rice or a type of roti is sufficient for a complete meal.
Now let's see how to prepare this nutritious 'Hath Maluwa'."
**Ingredients:** ( For two individuals )
- 1 Eggplant
- 2 Long beans
- 8/10 Jackfruit seeds
- 1 Potato ( Kiri Ala / Nitty Grits )
- Sesbania flowers ( Katuru Murunga Flowers )
- Pumpkin leaves
- Young coconut flesh
- 3 red onions
- 4 garlic cloves
- A piece of ginger
- A piece of cinnamon
- ½ tbsp mustard seeds
- 1 tbsp coconut oil
- ½ tbsp fennel and coriander powder
- Turmeric
- Salt
- 3 tamarind seeds
- Curry leaves
- Pandan leaves
- 2 green chilies
- 1 cup thin coconut milk
- 1 cup thick coconut milk
**Preparation Method :
- First, remove the skin from the jackfruit seeds and soak them in water. Then, cut them into pieces.
- Clean the Kathurumurunga flowers thoroughly and chop them.
- Remove the seed portion of the pumpkin, clean it well, and cut it into pieces.
- Crush the ginger and garlic to make a paste.
- Now, take a suitable pan and add the chopped jackfruit seeds, potatoes, a little turmeric, the required amount of salt, some red onions, curry leaves, pandan leaves, green chilies, mustard seeds, coriander powder, tamarind, and a cup of thin coconut milk. Cook everything together on the stove.
- When the jackfruit seeds are halfway cooked, add the chopped eggplant and long beans.
- Cover & cook on low heat.
- Now, add a tablespoon of coconut oil to another pan. Once heated, add the ginger-garlic paste, along with pandan leaves and curry leaves, and sauté until fragrant.
- When the aroma rises, add a small amount of mustard seeds.
- Then, turn off the heat and mix in a little salt & chilli flakes. Finally, add this tempered mixture to the curry you prepared earlier.
- Now, after thoroughly mixing all the vegetables you initially added, add the coconut milk and cook well.
- Once the curry is well cooked, add kathurumuruga flowers , pumpkin leaves and young coconut flesh.
-"Afterward, clean it thoroughly and wipe it off."
_Serve & Enjoy _
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