Kale Mallung

By Emily Tan
July 22, 2015
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Author Notes: Mallung means tempered vegetables (with mustard seeds, turmeric powder, curry leaves and fresh dessicated coconut). It is a popular way to prepare vegetables in Sri LankaYou can use this recipe for any leafy vegetables of your choice. I have tried the recipe with Chinese choy sum and bok choy. And boy, they worked! Since I’m in the kale phase, I have attempted the recipe with kale, naturally.Emily Tan

Serves: 2 people

  • 1 tablespoon Cooking Oil
  • 2 teaspoons Black Mustard Seeds
  • 1 Brown Onion
  • 1 teaspoon Turmeric Powder
  • 6 Curry Leaves
  • 250 grams Cavolo Nero
  • 1/4 cup Unsweetened Desiccated Coconut
  • 3/4 cup Water
  • 1/2 Red Chilli
  1. Rehydrate the dessicated coconut with 1/4 cup water. Mix and set aside while prepping other ingredients i.e. slice the onions, Cavolo Nero and chop the red chilli.
  2. In a large pan, heat 1 tbsp of oil with onion and mustard seeds over medium flame. Saute until the mustard seeds start to pop.
  3. Turn the flame over to low and add turmeric powder and curry leaves.
  4. Saute until fragrant. Add Cavolo Nero with 1/2 cup of water.
  5. Mix to combine with the onion mixture and saute until soften.
  6. Stir in coconut and chilli and mix to combine.
  7. Season with salt and serve immediately with rice and sunny side up eggs.

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