A Traditional Delight – Banana blossom (Kesel Muwa)

Banana blossom, locally known as Kesel Muwa in Sinhala, is a treasured ingredient in Sri Lankan cuisine. Found hanging at the end of a banana bunch, this tear-shaped, deep maroon flower is both nutritious and versatile. While it may seem intimidating at first glance, its delicate flavor and texture make it a popular choice in village kitchens across the island.

 

The Cultural and Culinary Significance

In Sri Lanka, the banana tree is a symbol of prosperity, and nearly every part of it is used in cooking or rituals. The banana blossom, in particular, is known for its high fiber content and medicinal properties, often recommended in Ayurveda for promoting digestive health and reducing inflammation.

This humble flower is often transformed into a delicious stir-fry, curry, or even deep-fried fritters. One of the most beloved preparations is Banana Blossom Stir-Fry (Kesel Muwa Theldala)—a dry curry with a blend of spices and coconut.

 

Recipe: Sri Lankan Banana Blossom Stir-Fry (Kesel Muwa Theldala)

Ingredients:

• 1 medium banana blossom (outer layers removed, finely sliced)
• 1 small onion (sliced)
• 2–3 garlic cloves (sliced)
• 1 sprig of curry leaves
• 2 green chilies (sliced)
• 1 tsp mustard seeds
• ½ tsp turmeric powder
• 1 tsp red chili powder (optional, for heat)
• ½ tsp roasted curry powder
• 3 tbsp freshly grated coconut
• 1 tbsp coconut oil
• Salt to taste
• 1 tbsp lime juice
• Water for boiling
• A pinch of maldive fish (optional, for umami flavor)

 

Preparation Steps:

1. Clean the Banana Blossom:
   • Remove dark outer bracts and discard. Use the inner, pale parts.
   • Slice thinly and immediately soak in water with lime juice, salt, or vinegar to prevent browning and bitterness. Let it sit for 10 – 15 minutes.
2. Drain:
   • Drain and squeeze out any excess water.
3. Temper the Spices:
   • In a pan, heat coconut oil.
   • Add mustard seeds and let them pop.
   • Add curry leaves, onions, garlic, and green chilies. Sauté until golden and aromatic.
4. Cook the Stir-Fry:
   • Add turmeric, red chili powder, curry powder, and maldive fish (if using).
   • Add the banana blossom and stir well.
   • Season with salt.
   • Cook on low heat for about 5–7 minutes until everything is well incorporated and fragrant.
5. Finish with Lime Juice:
   • Turn off the heat and squeeze in fresh lime juice for a tangy finish.

 

Serving Suggestions

Serve hot with steamed white rice, dhal curry, and other vegetable dishes for a wholesome Sri Lankan meal. This dish adds texture and depth to any vegetarian or vegan plate.

 

Final Thoughts

Banana blossom may be an overlooked ingredient in modern kitchens, but in Sri Lankan cooking, it continues to be a cherished part of traditional meals. Its earthy flavor and crunchy texture, paired with aromatic spices and coconut, make it a must-try dish for anyone exploring island cuisine.

Whether you’re from Sri Lanka or discovering its flavors for the first time, Kesel Muwa Theldala is a simple, delicious way to celebrate the resourcefulness and richness of the island’s culinary heritage.

 

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