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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.

Haath Maaluwa | SriLankan Vegan Curry

Kalyani
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.
5 from 20 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Curry, Gravy, Side Dish
Cuisine Asian Veg, Greek, SriLankan, Vegetarian
Servings 4 servings
Calories 221 kcal

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

Tips to make a Great Haath Maaluwa:
  1. When cooking the veggies, add the root veggies first, and then the delicate ones
  2. If using Aubergine, saute and add, rather than cook it (some varieties are bitter and may spoil the whole taste of the dish)
  3. Cut all the veggies into equal sized pieces (slightly bigger than bite sized)
  4. Cook the veggies only till 70-75% done.
  5. 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
Keyword Curry, Easy Side, Gravy, Haath Maluwa, Hath Maluwa, Side dish for Chapati, Sinhalese Cuisine, Srilankan Cuisine
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