Kale Mallung — a simple, easy to make yet very flavorful curry from Sri Lanka.
For today’s BM post I have a very simple, easy to make but very flavorful curry from Sri Lanka. It is Kale Mallung aka Kale Mallum. I love dry curries especially the ones made with green vegetables like spinach, cabbage and broccoli.
The word mallung literally means ‘to mix up’ and this Sri Lankan dish can be made with any number of different vegetables. This curry would taste great with spinach, beet, turnip or mustard greens. Or get creative and mix different greens together like mild spinach with some peppery turnip greens. I love Kale and buy it almost every week. It is more hearty and earthy compared to spinach, but that is what I like about kale. This dry kale curry has very ingredients — onions, chilies and finally the quintessential Sri Lankan ingredient, coconut. This Kale Mallum is great to serve with steamed rice or rolled inside a roti.
Sri Lankan Kale Mallung
- 1 tbsp coconut oil
- 1 tsp Mustard seeds
- 1 tsp urad dal
- 2 Dry Red chilies
- 1 Large Onion, finely chopped
- 2 Green Chilies, finely chopped
- 1 Bunch of Kale, chopped
- ¼ tsp turmeric
- 3 tbsp Fresh or dry coconut, grated
- To taste salt
- Heat coconut oil in a large saute pan. Add mustard seeds, urad dal and dry red chilies -- cook till the seeds splutter.
- Add the onion and green chili; saute till the onions are lightly browned around the edges.
- Stir in the chopped kale and turmeric; cook for 8~10 minutes or until kale is tender and cooked through.
- Finally stir in the grated coconut and salt. Mix well and cook for another 1~2 minutes. Serve hot with rice.