Kehel Muwa Seeni Sambol
One large Kehel Muwa (Banana Flower)
Finely chop the Kehel Muwa and soak it in salt water. Add a bit of saffron powder into it to give a nice colour. Chop finely the cardamoms, cloves, lemon grass, maldive fish and leave it aside.
Remove the Kehel Muwa from salt water and squeeze well to remove any additional water in it. Warm three table spoonfuls of oil, add curry leaves plus crushed spices and stir couple of times. Add the Kehel Muwa into it. Mix well. Add the rest of curry powder salt, saffron and sugar and cook in low fire.
Once it is cooked add a tablespoon full of tamarind pulp and mix well. It should be dry like Seeni Sambol. That way you can keep it in the fridge for months.
© Malini's Kitchen :: Sri Lanka Recipes