Marrow (මල් කැකිරි)

Marrow Seeds (මල් කැකිරි) — Sri Lankan vegetable marrow seeds. Mal kekiri produces tender, pale-green fruits that are mild, juicy, and versatile in cooking — a Sri Lankan home garden staple.

Growing season: Best planted at the start of Yala (March–April) or Maha (September–October). Germination in 5–10 days. First harvest in 55–70 days.

Climate fit: Grows across Sri Lanka’s lowland and intermediate zones. Excellent results in Gampaha, Kurunegala, Anuradhapura, and Hambantota districts.

How to sow: Sow 2-3 seeds per hill, 2 cm deep. Hills should be spaced 1.2 m apart. Thin to the strongest seedling after germination. Vines spread 2–3 m — provide ground space or low trellis.

Care: Full sun, deep loamy soil. Water deeply twice weekly. Feed with Eco Max Bio Bull at planting, switch to Green Boost at flowering. Mulch heavily to keep fruits clean and retain moisture.

Harvest: Young fruits at 20–30 cm are most tender. Pick every 2–3 days. Each vine produces 4–8 fruits over a 2-3 month period.

Culinary use: Mal kekiri curry with coconut milk and curry leaves, tempered side dish with onion and chilli, stir-fries, or stuffed with spiced lentils. Cool and hydrating in hot weather.

Traditional Sri Lankan vegetable. Free delivery.