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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.