Sri Lankan cuisine is a vibrant tapestry of flavors and textures, with leafy greens playing a vital role in its culinary landscape. Among the various green treasures, Kathurumurunga, scientifically known as Sesbania grandiflora, holds a special place.

Whether stir-fried or transformed into a flavorful paste, these leaves are a must-have accompaniment to any Sri Lankan meal. In this article, we’ll explore a delightful recipe for Kathurumurunga Mallum (Sesbania grandiflora ) , a green dish that elevates the Sri Lankan dining experience.

Leafy greens play an important role in the staple diet of Sri Lanka. A Sri Lankan meal is not complete without a green dish added to it. Kathurumurunga (Sesbania grandiflora) is a green leaf popular in Sri Lankan cooking. Usually we eat kathurmurunga leaves (Sesbania grandiflora) stir-fried or as a paste. It tastes great when cooked lightly.

Adding a ‘green mallum’ or ‘salad’ to a Sri Lankan meal is a must. A meal in Sri Lanka is not complete without the addition of a green dish. Agati Leaves (Sesbania grandiflora,Agati Leaves) is one of the healthiest leaves found in Sri Lanka and here is how to cook it as a mallu.

To craft this delectable dish, you’ll need the following ingredients:

Ingredients

• 100g of Sesbania grandiflora leaves
• 1/2 teaspoon of mustard powder
• 3-4 sliced green chillies
• 1/2 sliced onion
• Two cloves of garlic
• 1/2 cup of freshly grated coconut
• 1/4 teaspoon of turmeric
• Salt to taste

Here’s how to create this culinary masterpiece:

Begin by washing the Kathurumurunga leaves thoroughly and finely chopping them.

In a blender, combine salt, half a teaspoon of mustard powder, sliced green chillies, sliced onion, garlic cloves, and turmeric. Grind these ingredients until you achieve a smooth paste, then add half a cup of freshly grated coconut and blend again.

Heat a pan on the stove and add the aromatic mixture.

Next, incorporate the Kathurumurunga leaves into the pan and mix everything together thoroughly.

Allow the dish to cook on low heat for 2-3 minutes. Be cautious not to overcook, as this can diminish the leaves’ vibrant color and nutritional value.

You’ll know it’s ready when the Mallum emanates a fresh, enticing aroma. Turn off the heat, as residual heat from the pan will continue to cook the Mallum.

Kathurumurunga, also known as Agati Leaves, is a nutritional powerhouse found abundantly in Sri Lanka. Its inclusion in your diet not only enhances flavor but also offers numerous health benefits. Rich in vitamins and minerals, these leaves contribute to overall well-being. When properly prepared, the distinct aroma and vibrant green color of Kathurumurunga Leaves Mallum make it a culinary masterpiece that is both delicious and nutritious.

In Sri Lanka, Kathurumurunga leaves are readily available and are an essential part of local cuisine. Fortunately, even in places like Singapore, you can easily find these leaves, particularly in markets like Tekka Market in Little India. This accessibility allows food enthusiasts to recreate the magic of Sri Lankan dishes, like this Kathurumurunga Leaves Mallum, in their own kitchens.

Kathurumurunga (Sesbania grandiflora) is a green leaf popular in Sri Lankan cooking. Usually we eat kathurumurunga leaves (Agati leaves) stir-fried or as a paste. Earlier I shared the recipe of Kathurumurunga (Sesbania grandiflora) green mallum. Now it’s time to share another recipe with kathurumurunga. However, would you like to add a ‘green salad’ or ‘salad’ to your Sri Lankan meal? If so, this recipe is for you. In Sri Lanka, it is easy to find these leaves.

Conclusion

Incorporating Kathurumurunga Leaves Mallum into Sri Lankan meal is more than just a culinary choice—it’s a cultural experience. The tantalizing flavors and vibrant colors of this dish not only please the palate but also pay homage to Sri Lanka’s rich culinary heritage. So why wait? Embark on a gastronomic adventure and savor the essence of Sri Lankan cuisine with this delightful recipe.