Srilankan Cuisine is famous for curries – both vegetarian cuisine and an abudnant use of natural, local produce like coconuts, cashew and curry leaves, not to forget curry leaves. String Hoppers / Idiyappam and Appam (Gluten Free bread) are popular favourites for both breakfast or Lunch / Dinner. Coconut milk as well as local spices – black pepper, caradamom feature extensively in this cuisine.
What is Haath Maaluwa?
Haath Maaluwa is a SriLankan Curry with a medley of veggies, the USP being using the local produce Cashews too as part of the curry. It has all 6 tastes – sweet, bitter, astringent, Spicy, tangy and umami, and is usually made for the Srilankan New Year feast.
I did a personal spin on this using local and exotic veggies I had on mind, but one could always stick to the traditional veggies (like aubergine and potatoes which feature). I have family members who don’t like aubergine in cooked / mashed form, so slightly tweaked the veggie.
Else, the curry is slightly dry , but we love to pair gravies with Chapati / Roti rather than rice so made it slightly thick and gravy-like. Either way, it’s a winner.
Srilankan Curry powder is usually not used in this recipe, but I thought it needed some spice, so used it. It was a game changer.
PIN FOR LATER
Tips for making a great Haath Maaluwa
- When cooking the veggies, add the root veggies first, and then the delicate ones.
- If using Aubergine, saute and add, rather than cook it (some varieties are bitter and may spoil the whole taste of the dish)
- Cut all the veggies into equal sized pieces (slightly bigger than bite sized)
- Cook the veggies only till 70-75% done.
- You may add the cashews whole or puree them and add to the curry. We preferred the latter.
Similar curries you might like for roti / Naan / Chapati are :
Haath Maluwa – a Traditional Sri Lankan Curry. Gluten Free + Vegan
Prep time – 20 mins, Cook time – 15 mins, Serves – 4
You would need following to make Haath Maaluwa:
- 2 TBSP Split Pigeon Pea( Toor Dal, you can sub with cooked chickpeas which I did)
- 2 cup Mixed Veggies ( I used Zucchini, Potato, Carrot, Jackfruit Seeds, Flat beans, Raw Banana)
- 1/4 cup Cashews
- 1/2 cup Coconut Milk (thick)
- 1 onion
- 2 cloves garlic
- 1/4 tsp Fenugreek seeds
- 1 sprig Curry leaves
- 1 tsp Oil
Spice Powders
- 1 tsp Srilankan Curry powder
- 1 tsp Smoked paprika
- 2 tsp Coriander Powder
- 1 tsp Black pepper powder
- 1 tsp salt
- 1/2 tsp Turmeric powder
Whole spices
- 1/4 tsp Black Pepper
- 1/2 inch cinnamon
- 1 Cardamom (opt.)
- 1 tsp Cumin seeds
- 1/4 tsp Mustard seeds (I didn’t use)
How to make Haath Maluwa
- Cook Dal and keep aside. If using Chickpea, cook till soft and keep aside.
- În a large pot, add 1.5 cups of water, add the veggies (all cut to the same dimension) and boil with whole black pepper, cinnamon, Cardamom, turmeric powder and half the salt.
- Cook till veggies are 3/4 done (I sautéed the zucchini separately). Drain and retain the veg stock if any.
- In a pan heat oil, splutter cumin seeds, onion, fenugreek seeds , curry leaves and garlic,
- Saute till soft and raw smell disappears
- Add the spice powders, saute well, add the cooked veggies with any broth. Add the cooked dal / chickpeas at this point
- Sauté for 2-3 mins. Adjust spice and remaining salt
- Add sautéed Zucchini at this point, saute lightly.
- Add the thick coconut milk and switch off after 2 mins
- Cover and keep aside for 20 mins.
- Serve warm with Rotis / Rice.
Haath Maaluwa | SriLankan Vegan Curry
Equipment
- Ladle
- pan
- Knife
- Cutting Board
Ingredients
Base Ingredients
- 2 TBSP split pigeon pea Toor Dal, you can sub with cooked chickpeas which I did
- 2 cup Mixed Veggies I used Zucchini, Potato, Carrot, Jackfruit Seeds, Flat beans, Raw Banana
- 1/4 cup Cashews
- 1/2 cup Coconut Milk thick
- 1 Onions
- 2 cloves garlic
- 1/4 tsp fenugreek seeds
- 1 sprig Curry Leaves
- 1 tsp Oil
Spice Powders
- 1 tsp Srilankan Curry powder
- 1 tsp Smoked paprika
- 2 tsp Coriander Powder
- 1 tsp Black Pepper powder
- 1 tsp salt
- 1/2 tsp Turmeric Powder
Whole spices
- 1/4 tsp Whole Black Pepper
- 1/2 inch Cinnamon
- 1 Cardamom opt.
- 1 tsp Cumin seeds
- 1/4 tsp Mustard Seeds I didn’t use
Instructions
- Cook Dal and keep aside. If using Chickpea, cook till soft and keep aside.
- Add Hot water to cashews while you chop the veggies.
- Puree it once they are soft. Keep aside.
- În a large pot, add 1.5 cups of water, add the veggies (all cut to the same dimension) and boil with whole black pepper, cinnamon, Cardamom, turmeric powder and half the salt.
- Cook till veggies are 3/4 done (I sautéed the zucchini separately). Drain and retain the veg stock if any.
- In a pan heat oil, splutter cumin seeds, onion, fenugreek seeds , curry leaves and garlic,
- Saute till soft and raw smell disappears
- Add the spice powders, saute well, add the cooked veggies with any broth. Add the cooked dal / chickpeas at this point
- Add the cashew paste and sauté for 2-3 mins. Adjust spice and remaining salt
- Add sautéed Zucchini at this point, saute lightly.
- Add the thick coconut milk and switch off after 2 mins
- Cover and keep aside for 20 mins.
- Serve warm with Rotis / Rice.
Notes
- When cooking the veggies, add the root veggies first, and then the delicate ones
- If using Aubergine, saute and add, rather than cook it (some varieties are bitter and may spoil the whole taste of the dish)
- Cut all the veggies into equal sized pieces (slightly bigger than bite sized)
- Cook the veggies only till 70-75% done.
- You may add the cashews whole or puree them and add to the curry. We preferred the latter.
A medley of veggies, dal, nut and seeds..wow. A curry I wouldn’t mind having every day. Delicious and healthy with rice or roti.
Thanks Mayuri. it was surely delicious…
The curry looks super tempting Kalyani, with so many veggies, this looks like a must party main course.
it sure is, Renu! thanks…
Wow this is definitely a curry that we will love. What is there to not like it toor dal to veggies all bound in one yum curry. Love the haath maaluwa. Will try it for sure.
thank you so much Archana! It indeed has proteins & veggies in a delicious base
Maaluwa curry sounds flavoursome and ideal to serve with rotis and rice. I too will be avoiding the aubegrine as you when I make it.
thanks Jayashree. do try it when possible and let me know how you liked it !
I love your version of Haath Maluwa, with gravy, exotic veggies and the addition of curry powder. I would probably make it the same way. ????
Love the colour of the gravy! I’m sure it tastes super amazing with rotis or Appams.
thanks Priya ! we loved this homemade version than the traditional dry saute that it was
Wow, mixed vegetable curry looks too good specially the gravy. I love coconut based curries a lot. Traditional Sri Lankan version is next on my menu.
thank you shobha. we liked it too !
The creamy and delicious curry sounds perfect to make for any occasion! I love the flavors and your veggie choices too.
Thank you, Radha. it was truly delish !
Simply loved Haath Maaluwa. I liked that you have added pureed cashews. This mix veg curry bursting with flavors would appeal anyone.
that was creamy, Thanks Preeti
I love mixed veg curries specially the once with coconut base. I am tempted to try out your version of Sri Lankan curry.
thank you, Poonam ! do try it
Now that is a spice loaded and delicious vegetable curry! Love that it has some dal in it as well… Looks amazing…
THanks Rafeeda. yes the dal adds a different texture and required thickness too, along with the chickpeas!
The curry paired with rice is lipsmacking!! I just love how easily you can add a lot of veggies to this dish.
Thank you, Seema. I love it too coz its veggie loaded and also works as a fridge cleanout kind of curry :p
Maaluwa curry looks so flavorful and delicious. Perfect to serve it with Rotis. With a lot of veggies, this is power packed and healthy meal.
thanks Narmadha..
Such a wholesome curry with a mix of veggies and dal. This is my to-do list.
thanks Anu!
Love the medley of vegetables in this delicious curry. Haath Maaluwa sounds absolutely irresistible. Beautifully presented Kalyani. I would love to make it soon .
thank you, PReethi ! do try and make it sometime when possible
Wow this is so yum. Love the medley of vegetables and dal cooked in coconut milk. Is Srilankan curry powder readily available in stores? Is there any alternative for the same?
Thanks Vidhya.The Srilankan Curry powder is very easy to make at home too.
I am a fan of anything made with mixed vegetables. I like the blend of vegetables that you have used and coconut milk tastes so delicious.
yay! thanks Sandhya…