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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
- 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.
- 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.
- Turn the flame over to low and add turmeric powder and curry leaves.
- Saute until fragrant. Add Cavolo Nero with 1/2 cup of water.
- Mix to combine with the onion mixture and saute until soften.
- Stir in coconut and chilli and mix to combine.
- Season with salt and serve immediately with rice and sunny side up eggs.