How to make Traditional Hath Maluwa Up Country Style
Sri Lankan New Years is filled with great and tasty foods but it can be very oily, carb rich, and sugary. This 7 types of Vegetable Curry, also known as the Hath Maluwa, is an important part of the New Years food table and it is a healthy meal to eat during New Years that even the villagers from yesteryear knew about.
Today, not many people know how to make this 7 types of Vegetable Curry. Therefore, let's make this 7 types of Vegetable Curry in the Up Country style way. When you make this curry, it fills the whole house with a fragrant aroma. This type of curry is perfect with Kiri Bath and Lunu Miris.
This 7 types of Vegetable Curry, as the name implies, is a Curry with 7 types of vegetables. What are those 7 types of vegetables? In Sinhala, it is the Dalu, Ala, Gedi, Kola, Karal, and Atta. The ingredients you use for this curry will be different based on the province. I'd love to know which vegetables you use based in your province so leave me a comment on my YouTube video.
When making this curry, you start off by adding Cashews and Kos Atta (Jackfruit Seeds). When people in the Up Country make this, they will also add Yellow Gedi such as Thibbatu. When you add things like Green and Long Beans, just make sure to not cut them with a knife. Instead, break them into smaller pieces by hand because that will make them tastier.
As a final step, we add Wattaka Dalu (Pumpkin Leaves) to this curry. If you don't like Pumpkin Leaves, you can instead add leaves such as Thampala (Chinese Spinach), Sarana (Horse Purslane), or Spinach.
If you like this healthy curry, you might be interested in trying my Kings Menu Kithul Bada Curry and Shallot and Garlic Curry recipes.
Ingredients
- 50g of Cashews
- 1 Kiri Ala (Taro Root)
- 2 Brinjal (Eggplant)
- 6 to 7 Kos (Jackfruit Seeds)
- Ash Plantain
- Long Beans
- 5 Shallots
- 1 sliced Green Chili
- Curry Leaves
- Toasted Fenugreek Seeds
- Turmeric Powder
- 1 tsp of Pepper
- 1 tbsp of Chili Powder
- 1 tsp of Roasted Curry Powder
- Salt
- Coconut Milk
- 2 pieces of Pandan Leaves
Instructions
- Add 50g of Cashews that have been soaked into a pot.
- Cut 1 Kiri Ala (Taro Root) into squares and then add it.
- Wash 2 Brinjal (Eggplant) and cut into slices at an angle and then add it.
- Cut the stem of the Brinjal into smaller pieces and then add it.
- Cut 6 to 7 Kos (Jackfruit Seeds) in half and then add it.
- Remove the peel from an Ash Plantain, cut in half, cut into slices at an angle, and then add it.
- Wash some Long Beans, break into smaller pieces by hand, and then add it.
- Thinly slice 5 Shallots and then add it.
- Add 1 sliced Green Chili.
- Add some chopped Curry Leaves.
- Add some toasted Fenugreek Seeds.
- Add some Turmeric Powder.
- Add 1 tsp of Pepper.
- Add 1 tbsp of Chili Powder.
- Add 1 tsp of Roasted Curry Powder.
- Add Salt to taste.
- Add Coconut Milk until everything is covered.
- Add 2 pieces of Pandan Leaves.
- Give this mixture a stir.
- Cook over medium heat stirring occasionally until it is thickened to your likening.
- When this Hath Maluwa is almost finished cooking, turn the heat to low, and then add some Pumpkin Leaves.
- Keep cooking for 1 more minute.
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