A mallung is a common fixture in a Sri Lankan rice and curry, we eat it at least once a day. A mallung is cooked leaves, often pack full of nutrition, high in iron and/or vitamins. This takes literally twenty minutes to make and is super delicious.
Serves 4
Ingredients​
- 200g of rainbow chard, washed and finely shredded
- 30g of desiccated coconut
- 70ml of tinned coconut milk
- 1 shallot, thinly sliced
- 2 fresh green chillies, minced
- juice of 1/2 a lime
- 1 tsp turmeric
- 1 tbsp coconut oil or veg oil
- 1 tsp of sea salt
Method
- In a small bowl, mix the desiccated coconut with the tinned coconut milk and allow the coconut to rehydrate. Make sure that all the rainbow chard leaves and stalks are thinly sliced.
- In a large bowl, mix the rainbow chard, the chopped shallots, the fresh green chilli, the turmeric and the rehydrated desiccated coconut together so that it is all well combined. All the ingredients should be well combined and the coconut should be well distributed amongst the greens.
- In a frying pan, heat the oil over a medium fire. Add in the rainbow chard coconut mixture. Cook for between 6 and 10 minutes stirring constantly to make sure that the leaves are starting to wilt and turn a darker green colour. Once the leaves and stalks are tender, mix in the lime juice and sea salt. Cook for a further 2-3 minutes until it is well combined. Serve with a rice and curry whilst hot.