Sri Lankan Kale Mallum
This Sri Lankan Kale Mallum is a good alternative to “Mukunuwenna” mallum. Made with kale and fresh coconut this mallum comes together in minutes. If you’re living abroad this green side dish is a must with your rice and curry.
What is Mallum (or Mallung)?
In Sri Lanka, mallum (also spelled mallung) means sauteed greens with coconut. It’s a side dish made with shredded greens, coconut and spices. It’s an essential part of the everyday rice and curry meal. The traditional version is made with mukunuwenna (sessile joyweed), a local leafy green that’s full of vitamins and minerals.
I use kale since mukunuwenna can be hard find here sometimes. Kale is hearty, easy to find year-round, and tastes pretty close the original mallum.
Mallum is not only made with fresh greens but also with shredded vegetables like cabbage, young jackfruit(polos) and green beans. Anything that can be sauteed with coconut is essentially called a mallum.
Ingredients For Kale Mallum
*(Quantities are in the recipe card below).
- Kale – fresh curly kale works best.
- Fresh coconut – fresh grated, unsweetened coconut. I use fresh grated coconut that’s frozen. It’s sold in Asian supermarkets. Thaw it in the microwave for about 30 seconds to a minute.
- Garlic – adds that subtle spice.
- Green chilli – small green chillies and adjust to your liking.
- Turmeric powder – for color.
- Shallots – small shallots or use red onion.
- Salt & black pepper – to taste.
- Lemon juice – brightens everything at the end.
How to Make Kale Mallum
*(Step by step instructions are in the recipe card below).
- Prep the kale – Wash and rinse the kale well. Strip the leaves from the tough stems, stack them together, and slice into fine shreds. Turn the pile 180 degrees and chop again so the kale is finely cut and easy to cook evenly.
- Pound the coconut mixture – In a mortar and pestle, pound together the grated coconut, garlic, green chilli, and turmeric powder until everything is mixed well and fragrant. This pounding step brings out the oils and flavors in the coconut giving it’s taste and texture. If there’s no mortar and pestle, mix everything really well by hand or give it a quick pulse in a food processor.
- Cook the mallum – Add the coconut mixture, chopped shallots into a pot or pan. Place it over medium heat and stir as it warms up. Cook until the onions are a bit cooked. Add in the chopped kale and cook just until the kale turns a vibrant bright green and wilts slightly.
- Serve – Remove from heat and drizzle with lemon juice. Give it a quick toss and serve right away.
Recipe Tips
- Fresh coconut gives the best flavor but grating your own? That’s a whole project. Instead, I keep a bag of frozen grated coconut from the Indian supermarket in my freezer at all times. Just pull out what you need and microwave it to thaw.
Serving Suggestions
This Sri Lankan Kale Mallum fits right into a rice and curry spread or a simple weeknight meal. Serve it with rice and following curries:
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Recipe
Sri Lankan Kale Mallum
Equipment
- Mortar and pestle or Food processor
- Cutting board and knife
- Large pan or wok
Ingredients
- 1 bunch fresh kale about 250–300 g
- ⅓ cup fresh grated coconut or unsweetened shredded coconut
- 2 cloves garlic chopped
- 2 small shallots thinly sliced
- 2 green chilli sliced
- ¼ tsp turmeric powder
- Salt and black pepper to taste
- 1 tsp lemon juice or lime juice
Instructions
- Prep the kale: Wash and rinse well. Remove tough stems, stack the leaves and slice into thin shreds. Turn the stack 180 degrees and chop again for finer pieces.
- Pound the coconut mixture: Using a mortar and pestle, pound together the grated coconut, garlic, green chilli, and turmeric until evenly mixed and fragrant.
- Cook: Add the coconut mixture, chopped shallots into a pot or pan. Place it over medium heat and stir as it warms up. Cook until the onions are a bit cooked. Add in the chopped kale and cook just until the kale turns a vibrant bright green and wilts slightly.
- Finish and serve: Remove from heat, stir in lemon or lime juice, and serve warm with rice and curry.
Notes
- Fresh coconut gives the best flavor; use frozen grated coconut found in Asian stores. Thaw it in the microwave for 30 seconds or more.
- A food processor works in a pinch, but a mortar and pestle brings out authentic texture.
- Add a pinch of red chilli flakes for extra heat.
- Store leftovers in an airtight container in the fridge. Reheat lightly on low heat.
Nutrition
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