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 :
Lauki Methi Kofta Curry
Lauki Methi Kofta Curry is a Low-fat Indian Curry (Gluten Free+vegan) made with bottlegourd and fenugreek leaves dumplings that are simmered in a spicy tomato base. Served with flatbreads and rice.
Check out this recipe
Vegan Methi Matar Malai | No Milk or Cream required
Vegan Methi Malai Matar is a delicious Vegan Curry made with fresh fenugreek leaves and peas. Served with Roti / Rice
Check out this recipe
Jain Style Corn Palak
Corn and spinach curry made in a tasty No -onion, no-garlic base (Jain style). Served best with flatbreads or Steamed Rice.
Check out this recipe
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 tablespoon 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)
- ¼ cup Cashews
- ½ cup Coconut Milk (thick)
- 1 onion
- 2 cloves garlic
- ¼ teaspoon Fenugreek seeds
- 1 sprig Curry leaves
- 1 teaspoon Oil
Spice Powders
- 1 teaspoon Srilankan Curry powder
- 1 teaspoon Smoked paprika
- 2 teaspoon Coriander Powder
- 1 teaspoon Black pepper powder
- 1 teaspoon salt
- ½ teaspoon Turmeric powder
Whole spices
- ¼ teaspoon Black Pepper
- ½ inch cinnamon
- 1 Cardamom (opt.)
- 1 teaspoon Cumin seeds
- ¼ teaspoon 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 ¾ 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
Haath Maaluwa is a SriLankan Gluten Free and Vegan Curry with a medley of veggies, Usually made for the Srilankan New Year feast, it is served with Roti / Rice.
Equipment
- Ladle
- pan
- Knife
- Cutting Board
Ingredients
Base Ingredients
- 2 tablespoon 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
- ¼ cup Cashews
- ½ cup Coconut Milk thick
- 1 Onions
- 2 cloves garlic
- ¼ teaspoon fenugreek seeds
- 1 sprig Curry Leaves
- 1 teaspoon Oil
Spice Powders
- 1 teaspoon Srilankan Curry powder
- 1 teaspoon Smoked paprika
- 2 teaspoon Coriander Powder
- 1 teaspoon Black Pepper powder
- 1 teaspoon salt
- ½ teaspoon Turmeric Powder
Whole spices
- ¼ teaspoon Whole Black Pepper
- ½ inch Cinnamon
- 1 Cardamom opt.
- 1 teaspoon Cumin seeds
- ¼ teaspoon 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 ¾ 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
Tips to make 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.
Nutrition
Calories: 221kcalCarbohydrates: 26gProtein: 8gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 639mgPotassium: 425mgFiber: 7gSugar: 2gVitamin A: 5108IUVitamin C: 23mgCalcium: 68mgIron: 4mg
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Mayuri Patel says
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.
Kalyani says
Thanks Mayuri. it was surely delicious...
Renu says
The curry looks super tempting Kalyani, with so many veggies, this looks like a must party main course.
Kalyani says
it sure is, Renu! thanks...
Archana says
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.
Kalyani says
thank you so much Archana! It indeed has proteins & veggies in a delicious base
Jayashree T.Rao says
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.
Kalyani says
thanks Jayashree. do try it when possible and let me know how you liked it !
Priya Iyer says
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.
Kalyani says
thanks Priya ! we loved this homemade version than the traditional dry saute that it was
Shobha Keshwani says
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.
Kalyani says
thank you shobha. we liked it too !
Radha says
The creamy and delicious curry sounds perfect to make for any occasion! I love the flavors and your veggie choices too.
Kalyani says
Thank you, Radha. it was truly delish !
Preeti Shridhar says
Simply loved Haath Maaluwa. I liked that you have added pureed cashews. This mix veg curry bursting with flavors would appeal anyone.
Kalyani says
that was creamy, Thanks Preeti
Poonam Bachhav says
I love mixed veg curries specially the once with coconut base. I am tempted to try out your version of Sri Lankan curry.
Kalyani says
thank you, Poonam ! do try it
Rafeeda - The Big Sweet Tooth says
Now that is a spice loaded and delicious vegetable curry! Love that it has some dal in it as well... Looks amazing...
Kalyani says
THanks Rafeeda. yes the dal adds a different texture and required thickness too, along with the chickpeas!
Seema says
The curry paired with rice is lipsmacking!! I just love how easily you can add a lot of veggies to this dish.
Kalyani says
Thank you, Seema. I love it too coz its veggie loaded and also works as a fridge cleanout kind of curry :p
Narmadha says
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.
Kalyani says
thanks Narmadha..
Anu says
Such a wholesome curry with a mix of veggies and dal. This is my to-do list.
Kalyani says
thanks Anu!
Preethi says
Love the medley of vegetables in this delicious curry. Haath Maaluwa sounds absolutely irresistible. Beautifully presented Kalyani. I would love to make it soon .
Kalyani says
thank you, PReethi ! do try and make it sometime when possible
srividhya says
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?
Kalyani says
Thanks Vidhya.The Srilankan Curry powder is very easy to make at home too.
Sandhya Ramakrishnan says
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.
Kalyani says
yay! thanks Sandhya...
Carlos Agraz says
An old dear friend was from Sri Lanka. His wife used to prepare the most fantastic curries, so I had to try this recipe. As a relative neophyte to curry preparation, I followed the recipe almost to the letter, and once I have a couple more goes at it (even the first batch was outstanding!), I am going to try to recreate the magic my friend would bring in his pot. In the meantime, I am enjoying making this regularly.
Kalyani says
Carlos - THanks so much for trying this and leaving a feedback too - glad you liked it!