Try this kesel muwa recipe also know as banana flower or banana blossom stir fry.
It’s a delicious fry you won’t be able to resist with your rice and curry menu.
Also known as kesel muwa in Sinhalese this banana blossom recipe is a great substitute for seeni sambol(caramelized onion fry)as well.
Make a large batch of the banana blossom fry, store and use wheneverr you need it.
This kesel muwa fry is a vegan/vegetarian delicacy you won’t be able to resist.
How to serve bananan flower(kesel muwa)fry
- A slice of toasted bread topped with a fried/ poached egg will taste so much better with a spoon of this Sri Lankan kesel muwa(seeni sambol) fry.
- You can serve the kesel muwa with any of your rice and curry menu.
- Or slather a few slices of bread with butter, use the banana flower fry as a filling and make some sandwiches for your kid’s lunchbox or work.
- use as a topping to add crunch to any type of dip, including your favorite hummous.
Save the recipe to your favorite Pinterest board!
How to make keselmuwa fry(banana flower fry)in 6 steps
This banana flower fry comes together in 6 steps, they are,
- Clean banana blossom as per instructions given below and soak them in turmeric-salt water.
- Fry the banana flower until golden.
- Slice the onions.
- Fry onions slice until golden.
- Temper the spices.
- Combine all three components of the recipe.
Utensils and appliances needed.
- You will need three bowls(2 covered in paper towels, one with turmeric, salt, and water in it).
- A large strainer to drain the soaked and chopped banana blossoms.
- A large pan to fry the onions and banana fry, then combine it.
More banana flower(blossom)recipes
Sri Lankan banana flower(kesel muwa)curry.
Storing-let the Kesel muwa fry cool and then transfer to a dry glass bottle. refrigerate and consume within 2 weeks. always use a dry spoon and keep it refrigerated.
Freezing- can be frozen for a month.
Reheating- if refrigerated then simply take a few spoons, transfer to a bowl, and microwave for a minute.
If frozen, leave out to reach room temperature and microwave
Stop food waste by- since the banana flower keeps well, there is any waste if used as needed.
RECIPE DIFFICULTY-LITTLE CARE IS NEEDED
How to make kesel muwa fry
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
The ingredients mentioned below use standard measuring cups and spoons.
1 banana flower cleaned and washed as per the instructions below.
2 cups of water
1/4 teaspoon turmeric powder
6 medium-sized onions sliced fine
A small bottle/500ml of vegetable oil to be used as needed.
A sprig of curry leaves
2-inch long pandan leaf
3 slightly bruised cardamoms
1-inch cinnamon
1/2 teaspoon red chili powder
1 tablespoon red chili flecks
1 teaspoon roasted curry powder
1 teaspoon sugar( add as per your need)
Salt to season
2 tablespoons of tamarind juice
Method
Gather all utensils and ingredients needed to make the Sri Lankan banana flower fry.
Keep in mind there are three steps to this recipe.
How to clean banana blossom/flower.
Have a pan of water with turmeric and salt stirred into it.
Wash and rinse off the banana flower.
The banana flower is made up of layers, they consist of banana leaves and tiny long flowers attached at the bottom. these actually turn into bananas as the flower matures.
Remove the purple skins and flowers, you might have to go through three layers to finally get to the part of the banana flower we use.
Once you reach the heart of the flower, you will notice there won’t be any tiny flowers attached to it.
This is the part which we use.
Place the banana blossom on the chopping board, cut the stem off and slice them into either very thin strips or chop them as I did.
Leave them in the water for 5 minutes then using a large strainer, drain the water and then squeeze out any excess water from the chopped banana flowers using both hands.
This might take a few minutes and be messy as the chopped pieces tend to stick to your fingers but gather as much as you can.
Once this is done, peel and slice the onions as well and set them aside.
2. Frying the chopped banana flower and onions.
Have two separate bowls with kitchen paper towels.
Place a deep frying pan over medium fire.
Pour at least one and a half cups of oil into the deep pan.
Gradually bring the oil to medium heat, maintain this heat, and do not let the oil smoke.
It’s time to fry the chopped banana fry and the onions.
Since there might still be water in the chopped banana blossom, make sure you add them slowly to the hot oil.
In small batches fry the chopped banana flower for 3-5 minutes or until they turn to a dark golden brown.
Avoid frying them to a dark brown as they will bitter in taste.
Transfer the fried banana flowers to the kitchen paper towels to drain any excess oil.
Leave a few slices of onions for tempering.
Then repeat the same with onions and fry them until golden brown, transfer to the bowl with kitchen paper towels.
How to cook the banana flower fry
Tempering and combining all ingredients.
If there’s a lot of oil remaining in the frying pan, transfer it to a separate bowl.
Add 3 tablespoons of that oil to the pan.
Add curry leaves, pandan leaf, a few slices of onions, cardamom, cinnamon, chilli powder, curry powder, chilli flakes, salt to season, and temper ingredients over medium fire for 2-3 minutes.
Once the onions turn golden brown, add sugar, tamarind juice, and cook for further 2 minutes.
Reduce fire to low, now add the fried banana flower.
Followed by fried onions, combine both ingredients well in low heat for a few minutes(3-4).
Taste and season with salt if necessary, you can add a teaspoon of sugar(sugar needs to dissolve so add when the fry is still cooking over low flame)as well to balance the taste.
Let it cool, transfer to an air-tight bottle and refrigerate, use when needed.
JOIN ME ON ISLANDSMILE YOU TUBE CHANNEL
LOVE SEAFOOD? COME JOIN ME ON MY NEW SEAFOOD BLOG.
Sri Lankan vegan Banana flower fry
Try this banana flower recipe if it’s your first time cooking a banana flower also known as banana blossom.
It’s a delicious fry you won’t be able to resist with your rice and curry menu.
Ingredients
- 1 banana flower cleaned and washed as per the instructions below.
- 2 cups of water
- 1/4 teaspoon turmeric powder
- 6 medium-sized onions sliced fine
- A small bottle/500ml of vegetable oil to be used as needed.
- A sprig of curry leaves
- 2-inch long pandan leaf
- 3 slightly bruised cardamoms
- 1-inch cinnamon
- 1/2 teaspoon red chili powder
- 1 tablespoon red chili flecks
- 1 teaspoon roasted curry powder
- 1 teaspoon sugar( add as per your need)
- Salt to season
- 2 tablespoons of tamarind juice
Instructions
Gather all utensils and ingredients needed to make the Sri Lankan banana flower fry.
Keep in mind there are three steps to this recipe.
How to clean banana blossom/flower.
Have a pan of water with turmeric and salt stirred into it.
Wash and rinse off the banana flower.
The banana flower is made up of layers, they consist of banana leaves and tiny long flowers attached at the bottom. these actually turn into bananas as the flower matures.
Remove the purple skins and flowers, you might have to go through three layers to finally get to the part of the banana flower we use.
Once you reach the heart of the flower, you will notice there won’t be any tiny flowers attached to it.
This is the part which we use.
Place the banana blossom on the chopping board, cut the stem off and slice them into either very thin strips or chop them as I did.
As you slice, transfer them immediately to the pan of water, turmeric, and salt to soak.
Leave them in the water for 5 minutes then using a large strainer, drain the water and then squeeze out any excess water from the chopped banana flowers using both hands.
This might take a few minutes and be messy as the chopped pieces tend to stick to your fingers but gather as much as you can.
Once this is done, peel and slice the onions as well and set them aside.
2. Frying the chopped banana flower and onions.
Have two separate bowls with kitchen paper towels.
Place a deep frying pan over medium fire.
Pour at least one and a half cups of oil into the deep pan.
Gradually bring the oil to medium heat, maintain this heat, and do not let the oil smoke.
It’s time to fry the chopped banana fry and the onions.
Since there might still be water in the chopped banana blossom, make sure you add them slowly to the hot oil.
In small batches fry the chopped banana flower for 3-5 minutes or until they turn to a dark golden brown.
Avoid frying them to a dark brown as they will bitter in taste.
Transfer the fried banana flowers to the kitchen paper towels to drain any excess oil.
Leave a few slices of onions for tempering.
Then repeat the same with onions and fry them until golden brown, transfer to the bowl with kitchen paper towels.
How to cook the banana flower fry
Tempering and combining all ingredients.
If there’s a lot of oil remaining in the frying pan, transfer it to a separate bowl.
Add 3 tablespoons of that oil to the pan.
Add curry leaves, pandan leaf, a few slices of onions, cardamom, cinnamon, chili powder, curry powder, chili flakes, salt to season, and temper ingredients over medium fire for 2-3 minutes.
Once the onions turn golden brown, add sugar, tamarind juice, and cook for further 2 minutes.
Reduce fire to low, now add the fried banana flower.
Followed by fried onions, combine both ingredients well in low heat for a few minutes(3-4).
Taste and season with salt if necessary, you can add a teaspoon of sugar(sugar needs to dissolve so add when the fry is still cooking over low flame)as well to balance the taste.
Let it cool, transfer to an air-tight bottle and refrigerate, use when needed.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1113Total Fat: 116gSaturated Fat: 9gTrans Fat: 3gUnsaturated Fat: 101gCholesterol: 1mgSodium: 196mgCarbohydrates: 22gFiber: 5gSugar: 9gProtein: 3g
Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate it if you only share the link rather than the full recipe.
All images and text on this website are protected by copyright.