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Sri Lankan Kale Mallung

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.
Course Side Dish, Snack
Cuisine Sri Lankan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Calories 84kcal


  • 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


  • 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.


Serving: 0g | Calories: 84kcal | Carbohydrates: 12g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Sodium: 617mg | Potassium: 540mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8689IU | Vitamin C: 184mg | Calcium: 143mg | Iron: 2mg