Garlic Curry (Sudulunu Maluwa)
Garlic Curry – Healthy and Delicious
Garlic – A Favourite of Both Sri Lankan Cuisine and Ayurvedic Medicine
Garlic is a staple of Sri Lankan cuisine. We add garlic to all kinds of curries, stir-fries and other dishes. We even drink water with boiled garlic to relieve pain and help with digestion. Garlic curry or sudulunu maluwa (සුදුළූණු මාලුව) in Sinhala, is one of the tastiest ways to cook garlic. If you prepare it just right, the garlic will melt like butter in your mouth. Traditionally, there is a close connection between Sri Lankan cuisine and Ayurvedic medicine. Food is often classified by category in Ayurveda. Depending on the properties of the ingredients, we distinguish between light and heavy, hot and cold, clear and cloudy, fast and slow food as well as a whole bunch of other properties. Followers of Ayurvedic medicine believe that garlic can do wonders for the human body. Among many other benefits, garlic is said to combat pimples, ulcers, wounds and even snakebites. That’s not very far-fetched. Garlic is well-known to be one of the healthiest vegetables. Yes, garlic is a vegetable (just something I learned today when writing this recipe). Besides being extremely nutritious and low in calories, some of the proven health benefits of garlic include a reduction of blood pressure, improvement of cholesterol levels and it can even combat the common cold. Combine the many health benefits of garlic with the rich flavours of Sri Lankan cuisine and you get one of the most amazing dishes out there.
1 lb garlic
1 small onion
2 tbsp ground chili pieces
3 branches of curry leaves
2 inches pandan leaves
1 pinch of turmeric powder
1/2 tsp fenugreek seeds
1 tsp fresh curry powder
salt to taste
1 cup of coconut milk
4 tbsp vegetable oil
1. Separate the garlic cloves and wash them.
2. Cut each garlic clove in two pieces and peel.
3. Put garlic, turmeric, fenugreek and 1 cup of water in small unheated pot.
4. Boil 20 minutes on low fire until garlic is soft.
5 Wait until water completely evaporates and add the coconut milk.
6. Take a second small pot, heat on low fire with 4 tbs vegetable oil.
7 . When oil is heated, add onions and curry leaves. Fry on low fire until light brown.
8. Add chili pieces, stir for 30 seconds.
9. Add the garlic mixture.
10. Simmer for 5 minutes on low fire, Make sure to stir regularly.