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Banana Blossom Curry Recipe | Sri Lankan Style
Banana Blossom Curry – කෙසෙල්මුව මාළුව
| Category | Servings | Total time | Spice level | Kids friendly |
| Main Curry | 3 – 4 adults | 40 – 50 minutes | 🌶️🌶️ | ✅ |
The Soul of Kesel Muwa Maluwa
From humble blossom to creamy delight, a true taste of Sri Lankan village cooking.
Banana blossom curry, known as kesel muwa maluwa, is a deeply traditional Sri Lankan dish that reflects the island’s resourceful and seasonal cooking. Made from the tender inner layers of the banana flower, this curry carries a slightly earthy, mildly bitter flavour that transforms beautifully when cooked with coconut milk and gentle spices.
The process begins with carefully cleaning and slicing the blossom, a task that requires patience but rewards with a unique texture soft, slightly fibrous and full of character. Once cooked, the bitterness fades, giving way to a rich, aromatic curry infused with turmeric, curry leaves and coconut milk.
Often prepared in village homes or when banana trees are harvested, this dish is valued not just for its taste, but for its connection to tradition and mindful cooking. Paired with rice, dhal and sambol, kesel muwa maluwa brings both balance and depth to the Sri Lankan plate.
Ingredients
- 1 medium banana blossom (kesel muwa)
- 1 tbsp lime juice
- Water
- 1 cup thin coconut milk
- ½ cup thick coconut milk
- 1 small onion
- 2 green chillies
- 8 – 10 curry leaves
- 1 small piece pandan leaf
- Salt, to taste
- 1 small pinch sugar
1 tsp Turmeric Powder Add To Cart
1 tsp Curry Powder Add To Cart
½ tsp Pepper Powder Add To Cart
Making It Kid Friendly
- Skip green chillies
- Reduce black pepper
- Add a little extra coconut milk
Method
Cleaning (Important Step)
- Remove outer dark layers of the banana blossom.
- Slice the inner tender part finely.
- Remove the hard stamen (small matchstick like part) from each floret.
- Immediately soak sliced blossom in water with turmeric and lime to prevent blackening and reduce bitterness.
Cooking
- Drain and rinse the soaked with Watr, lime and turmeric banana blossom.
- Add it to a pan with onion, green chillies, curry leaves, pandan, turmeric, curry powder, salt and water.
- Cook on medium heat until softened (about 15 – 20 minutes).
- Add thin coconut milk and simmer until fully tender and flavour develops.
- Add thick coconut milk and cook on low heat for 2 – 3 minutes.
- Do not boil after adding thick coconut milk.
- Add black pepper and a small pinch of sugar.
- Adjust salt and remove from heat.
- Allow to rest slightly before serving.
To Serve
- With steamed white rice
- Alongside dhal curry
- With fish or dry fish curry
- With pol sambol or mallum
Banana Blossom Curry Variations
| Kesel Muwa Thel Dala | Kesel Muwa Coconut Paste Curry | Kesel Muwa Mustard Curry | Kesel Muwa Pepper Curry |
| Ingredient Changes Remove: Add: 2 tbsp coconut oil 1 tsp mustard seeds ½ tsp cumin seeds 2 dried red chillies ½ tsp chilli flakes Method Changes Fully cook banana blossom first (very important) In a separate pan: heat oil add mustard → splutter add cumin add dried red chilli + curry leaves add onion → sauté Add cooked blossom and fry until slightly dry | Ingredient Changes Add paste: 3 tbsp grated coconut ½ tsp cumin 1 clove garlic Method Changes Add coconut paste after banana blossom softens Cook for 3 – 4 minutes Then add thin coconut milk Finish with thick coconut milk | Ingredient Changes Add paste: 1 tsp mustard seeds ½ tsp cumin 1 clove garlic Method Changes Add mustard paste before thick coconut milk stage Cook briefly Then finish with thick coconut milk | Ingredient Changes Add: 1 tsp black pepper ½ tsp chilli flakes Method Changes Add extra pepper during spice stage Reduce coconut milk slightly |
