Sri Lankan
Mallung
A Sri Lankan dry-cooked green leaf dish with freshly grated coconut, green chilli, onion, and a little lime. It is gently heated just until the leaves soften, keeping the colour bright and the texture loose.
Ingredients
- Mukunuwenna, gotukola, or kankun leaves, finely shredded3 packed cups
- Freshly grated coconut1/2 cup
- Small red onion or shallots, finely sliced1/4 cup
- Green chilli, finely chopped1
- Curry leaves, thinly sliced6 leaves
- Turmeric powder1/4 tsp
- Maldive fish flakes1 tsp
- Salt1/2 tsp, or to taste
- Fresh lime juice1 tsp
Method
- Wash the greens well, drain thoroughly, and pat dry so the mallung does not become watery.
- Remove any tough stems, stack the leaves, and shred them very finely with a sharp knife.
- In a bowl, mix the grated coconut with turmeric, salt, Maldive fish flakes, green chilli, onion, and curry leaves.
- Place a wide clay pot or heavy pan over medium-low heat and add the shredded greens without oil.
- Toss the greens for 1 to 2 minutes until they just begin to soften and release a little steam.
- Add the coconut mixture and keep tossing gently for 3 to 4 minutes, until the coconut is warm and the greens are tender but still bright green.
- Remove from the heat, sprinkle over the lime juice, and mix once more.
- Serve warm or at room temperature with rice and curry.
Common questions
Can I substitute the greens if I can't find mukunuwenna, gotukola, or kankun?
Yes. Use another tender leafy green such as spinach, amaranth, or water spinach. Choose leaves that cook quickly and shred them finely. Avoid hardy greens like kale or collards, which stay tough and change the texture of mallung.
How long should I cook the greens so they stay bright and not soggy?
Cook the shredded greens briefly over medium-low heat, usually 1 to 2 minutes before adding the coconut mix, then 3 to 4 minutes more. Stop as soon as they are just tender and still vivid green.
What are the most common mistakes when making mallung?
The biggest mistakes are not drying the leaves well, overcooking them, and adding too much liquid. Also avoid using too much heat, which can dull the color and make the coconut clump instead of staying light and fresh.
How should I store leftover mallung, and how long does it keep?
Cool it quickly and store in an airtight container in the refrigerator. It is best eaten within 1 day, though it can keep for up to 2 days. The greens soften and lose freshness, so reheat gently or serve chilled.
What is the best way to serve mallung?
Serve it warm or at room temperature alongside rice and curry. It works best as a fresh, lightly cooked side dish with dal, fish curry, or sambol. Add the lime juice just before serving for the brightest flavor.