Sri Lankan Kale Mallung
Kale mallung is a Sri Lankan side dish and a stir fry with kale and coconut. It is a quick, gluten free, vegan recipe.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
- 250 grams Kale or a small bunch
- 1 tsp Coconut Oil
- ¼ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- 2 long Red Chillies or to taste
- ½ small Onion or ⅓ cup when sliced
- 6 Curry Leaves
- ¾ tsp Salt or to taste
- 2 tbsp grated fresh Coconut
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.
- 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.