Kathurumurunga – Fresh ( Moms’s Garden )

Description

Kathurumurunga (කතුරුමුරුංගා) — also known as Sesbania grandiflora, Agati, or Hummingbird Tree leaves — is a highly nutritious leafy green used in Sri Lankan and South Asian cooking. It’s often prepared as a mallung, curry, or herbal porridge, and is highly valued in Ayurveda and folk medicine.

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🌿 Health Benefits of Kathurumurunga Leaves (Sesbania grandiflora)

1. 🩸 Boosts Hemoglobin & Fights Anemia

• Very high in iron and folic acid.

• Helps build red blood cells and fight fatigue and iron-deficiency anemia, especially in women and children.

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2. 💪 Excellent Source of  Plant Protein

• Contains a good amount of protein for a leafy vegetable.

• Great for vegetarians, elderly, and those recovering from illness.

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3. 🍃 Rich in Vitamins & Minerals

• High in vitamin A, B-complex vitamins, and calcium, magnesium, and zinc.

• Promotes eye health, strong bones, and nervous system support.

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4. 🧠 Improves Memory & Mental Function

• Used in Ayurveda as a brain tonic.

• Improves memory, supports calmness, and may help in managing stress or anxiety.

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5. 🛡️ Boosts Immunity

• Rich in antioxidants and vitamin C.

• Supports the body’s defense against infections and inflammation.

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6. 🍽️ Improves Digestion & Relieves Constipation

• High in dietary fiber and mildly laxative.

• Helps promote regular bowel movements and gut health.

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7. 🌿 Liver & Detox Support

• Traditionally used to support liver function and detoxification.

• Helps flush toxins from the blood.

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8. ❤️ Good for Heart Health

• May help reduce cholesterol and regulate blood pressure due to fiber and antioxidants.

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9. 🌸 Used for Women’s Health

• Traditionally given to postpartum mothers to rebuild strength.

• Believed to balance hormones and nourish reproductive organs.

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🍽️ Common Uses in Sri Lanka:

• Kathurumurunga mallung (light stir-fry with coconut)

• Kola kenda (herbal porridge)

• Added to egg curry or mixed vegetable dishes

• Kathurumurunga omelet for breakfast

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🥬 Kathurumurunga Mallung Recipe

(Sesbania grandiflora leafy stir-fry with coconut)

📝 Ingredients:

• 1 bunch Kathurumurunga leaves (remove thick stems, wash and finely chop)

• ¼ cup grated coconut

• 1 small onion, sliced

• 1–2 green chilies, sliced (optional)

• 1 clove garlic, minced (optional)

• ¼ tsp turmeric powder

• Salt to taste

• 1 tsp coconut oil (optional)

• A few curry leaves (optional)

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👩‍🍳 Step-by-Step Cooking Instructions:

✅ Step 1: Prepare the Leaves

• Wash the kathurumurunga thoroughly.

• Remove thick stems (only use tender leaves and thin stems).

• Finely chop the leaves.

✅ Step 2: Combine Ingredients

In a bowl, mix:

• Chopped kathurumurunga

• Grated coconut

• Onion

• Green chili & garlic (if using)

• Turmeric and salt

✅ Step 3: Cook the Mallung

• Heat a dry pan or clay pot on low heat.

• (Optional) Add 1 tsp coconut oil and curry leaves for aroma.

• Add the mixed ingredients.

• Stir-fry gently for 5–7 minutes until the leaves are soft and cooked, but still green.

✳️ Do not overcook — kathurumurunga becomes bitter if burned or dried out.

✅ Step 4: Serve

• Serve warm with steamed red or white rice, dal curry, or boiled egg.

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💡 Pro Tips:

• For added taste, mix a little lime juice after cooking.

• Pairs well with ambulthiyal, fried dry fish, or gotukola sambol.