Sri Lankan kale mallung is a delicious kale stir fry with grated coconut. Flavorful mallung is a side dish that pairs well with rice.
Theme of the Week – Global Cuisine
For this week’s global cuisine, the second dish is Sri Lankan Kale Mallung or Mallum which I served with rice and some dhal curry. Mallung is a side dish where cooked leafy vegetables are mixed with grated coconut. Wild cabbage leaves mallung is very popular in Sri Lanka and those leaves are lot similar to kale. At least one variety of mallung is a must in a Sri Lankan meal.
What is Kale Mallung?
Mallung or mallum means ‘mix up’. Traditionally, finely chopped leafy vegetables and grated coconut are cooked in a dry skillet and seasoned to taste. Newer versions of the recipe use some oil but in minimal quantity. Since coconut oil is common in Sri Lankan cooking, I used it as well. Season mallungs with either red chilies, green chilies and chili powder, or a combination of any of the three. In creative versions of mallungs such as cauliflower and broccoli mallungs, a small stick of cinnamon goes a long way.
Why Kale Mallung?
Kale is a superfood loaded with nutrients. It is rich in iron, calcium, vitamins, minerals and fiber. My usage of kale thus far is limited to soups and a dal. There are numerous kale mallung recipes online and each version looks crunchy, delicious and irresistible. So I had to try it! Crunchy kale mallung tastes a lot like kale chips. Though it is a side dish for rice, it makes a wonderful side dish even with grilled meats and a great snack.
Sri Lankan Kale Mallung Recipe
Sri Lankan Kale Mallung
Ingredients
- 250 grams Kale or a small bunch
- 1 teaspoon Coconut Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 2 long Red Chillies or to taste
- ½ small Onion or ⅓ cup when sliced
- 6 Curry Leaves
- ¾ teaspoon Salt or to taste
- 2 tablespoon grated fresh Coconut
Instructions
- Wash kale and pluck the leaves. If the stem is very tender, use it as well.
- Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.
- Heat oil in a pan, add cumin, mustard seeds and let the seeds splutter.
- Thrown in the red chilies and let brown.
- Add onion, curry Leaves, some salt and sauté on high flame until onions are soft.
- Gradually add kale leaves and stir until leaves wilt.
- Cover the pan and cook for a minute, then uncover and continue stir frying on high flame until leaves are cooked. I prefer crispy and not too soft kale.
- For softer kale, cook a little longer and mind you kale is thick and takes longer to cook when compared to spinach.
- Sprinkle grated coconut and give a good stir.
- Taste mallung and adjust salt to taste.
- Serve hot with steaming rice.
Notes
- Dry Coconut - Use fresh or frozen coconut. If using dry coconut, soak grated dry coconut in water for ½ - 1 hour.
- Variation - Use combination of red and green chilies or only green chilies.
Nutrition
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Check out the Blogging Marathon page for the other Blogging Marathoners are doing this BM#94
Archana says
Absolutely love the recipe Usha. I think I can use methi too to make this yummy vegetabe. Love it.
Srivalli Jetti says
Your whole spread looks so inviting Usha, love all the dishes on display and this one with kale sounds fantastic..I haven’t tasted kale till now but sounds so healthy for sure!
Sushma Pinjala says
Kale mallung looks amazing. Must try soon
Sandhya Ramakrishnan says
That is a great recipe with kale. I am not a big fan of kale and desperately trying to use it more often. I will definitely give this a try when I buy some baby kale next time.
code2cook says
kale is a healthy green and using it in such a recipe make it tastful.
Pavani says
I made this kale mallung a few months back and absolutely loved how simple and delicious it is. Great pick for the week.
Srividhya Gopalakrishnan says
I love kale stir fry and I can smell the coconut oil flavor here. Amazing and the picture is very nice.
Chef Mireille says
I dont like mushy veggies so this sounds like my kind of veggie side dish – perfect with rice and chicken
Gayathri Kumar says
This reminds me of the keerai poriyal we make with lots of grated coconut. I haven’t tasted kale but looking at your platter, I know it tastes so yum.
Priya Suresh says
A bowl of rice with this Kale stir fry is quite enough for me to finish my meal happily. Adding coconut to stir fries makes them more flavourful, my kind of dish.
harini says
Wow! That is a new one Usha – Kale in a stir fry. I shall try it the next time Kale appears in my house.
Rafeeda - The Big Sweet Tooth says
I have never tried kale in stir fried form, this sounds really delicious.
MySpicyKitchen says
It was the first for me to and I totally fell in love with it. Made it 2 weeks in a row. This is going to be regular at home from now on, along with spinach.