Good Morning to all my Hive friends!
How are you all doing? I hope you're doing great. Today, I prepared rice for breakfast. To complement it, we need a nutritious curry, right? For this, I made a curry using karan leaves. You might not be familiar with these leaves. However, this plant primarily grows in the uncultivated lands of Sri Lanka, and its young leaves are used in cooking. To be honest, I don’t know its scientific name, nor am I aware of whether it is found in other countries. But in Sri Lanka, karan leaves mallung or curry is a popular traditional dish. Additionally, according to indigenous medicine, it is considered a medicinal plant. It’s especially believed to be beneficial for heart patients and is regarded as a heart-friendly food.

So, let’s see how this nutritious and delicious curry is prepared!

Required Ingredients...

🍀 Karan leaves 200g.
🍀 curry leaves.
🍀 Onion, finely chopped.
🍀 A few chopped green chillies.
🍀 A chopped tomato.
🍀 A crushed cardamom pod.
🍀 About 2 cloves
🍀 About 2 cinnamon sticks.
🍀 2 cloves garlic finely chopped.
🍀 1 1/2 teaspoon of chili powder.
🍀 Salt as needed.
🍀 1/2 Teaspoon of turmeric powder.
🍀 2 teaspoon of roasted curry powder
🍀 2 tablespoon of coconut oil.
🍀 1 1/2 cup of coconut milk.

Method of making....

First, take the karan leaves and chop them into small, evenly-sized pieces.

Next, place the chopped leaves along with the water into a pan and steam them well. Once steamed, drain the excess water and transfer the leaves into a bowl.

Next, add chili powder, turmeric powder, roasted curry powder, and salt to taste. Mix everything well until the leaves are evenly coated with the spices.

Next, take a pan and add about two tablespoons of coconut oil. Place it on the stove and let the oil heat. Once the oil is hot, add sliced onions, cardamom pods, and chopped garlic, then mix well. Add salt, green chilies, curry leaves, and a cinnamon stick, and sauté for about a minute until everything is well blended and aromatic.

Next, add the prepared mixture of karan leaves to the pan and sauté for about two minutes. Stir well to ensure the leaves are evenly coated with the spices and cook thoroughly.

Next, add the thick coconut milk to the pan and mix well with the karan leaves. Cook the mixture for about 3 minutes, allowing the flavors to blend beautifully. Once done, remove it from the heat.

This delicious curry is packed with nutrients. This variety of leaves is not always available in the market, and I only made it for my family after a long time. So today, we paired it with rice for a nutritious breakfast. I'll meet you again with a new dish soon.

Thank you reading
Have A nice day.
Best Regards,

Samadi Madushanki .

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