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
Ingredients
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1 tablespoon
Cooking Oil
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2 teaspoons
Black Mustard Seeds
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1
Brown Onion
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1 teaspoon
Turmeric Powder
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6
Curry Leaves
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250 grams
Cavolo Nero
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1/4 cup
Unsweetened Desiccated Coconut
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3/4 cup
Water
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1/2
Red Chilli
Directions
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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.
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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.
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Turn the flame over to low and add turmeric powder and curry leaves.
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Saute until fragrant. Add Cavolo Nero with 1/2 cup of water.
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Mix to combine with the onion mixture and saute until soften.
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Stir in coconut and chilli and mix to combine.
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Season with salt and serve immediately with rice and sunny side up eggs.
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