Mallung

Mallung

Shredded green leaves with coconut

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

A 'mallung' is very much part of the Sri Lankan diet. It can be best described as a very tasty dry accompaniment to be eaten with rice. One or two different 'mallungs' are served with every meal and play an important part in nutrition because this is how the people of Sri Lanka get their vitamins. The leaves of many common plants are used; some of them grown in Western countries too, such as the yellow flowered cassia. The flowers are dried to make an infusion for medicinal purposes, and the leaves are stripped from the stems and used for 'mallung' — they have a pleasant sour flavour. Tender passionfruit leaves also make a delicious 'mallung'. One of the most popular 'mallungs' is made with ‘gotukolle’, the ‘arthritis’ herb ‘gotu kula’. It resembles violet leaves, but is a type of cress which grows near water. As a substitute, use flat-leaf parsley.

Ingredients

Quantity Ingredient
130g green leaves, finely shredded
1 onion, finely chopped
2 fresh green chillies, seeded and chopped, (optional)
1/2 teaspoon ground turmeric
2 teaspoons pounded maldive fish or dried prawn powder
2 tablespoons lemon juice
1 teaspoon salt
2-3 tablespoons desiccated coconut
or 2-3 tablespoons coconut, freshly grated

Method

  1. Rinse the green leaves and place them into a saucepan with all of the remaining ingredients, except the coconut. If there is not much water clinging to the leaves after washing, add a sprinkling of water. Stir well, cover, and cook over medium heat for about 6 minutes. Uncover, then add the coconut and toss over low heat until the coconut absorbs all of the liquid. Remove from the heat and serve hot or cold as an accompaniment to rice.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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