Sri Lankan Kale Mallum
A quick and flavorful Sri Lankan Kale Mallum made with finely shredded kale, fresh coconut, garlic, green chilli, and turmeric. Inspired by the traditional mukunuwenna mallum, this easy, vegan, and gluten-free coconut stir-fry is an essential part of everyday rice and curry meal.
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
Calories: 43 kcal | Total Carbs: 5 g | Protein: 1 g | Fat: 2 g | Saturated Fat: 2 g | Sodium: 80 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 275 IU | Vitamin C: 7 mg | Calcium: 16 mg | Iron: 0.4 mg | Net Carbs: 3 g
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