Sri Lankan Kale Mallung Recipe

Sri Lankan kale mallung is a quick, easy, and a flavorful side dish. Recipe needs just a few simple ingredients to make. Fresh coconut adds a nice texture and flavor to the dish.

This is a delicious dry curry to serve with any Sri Lankan or South Indian meal. I love it with rice, dal and some spicy chutney.

About the recipe

I love making simple dry curries. They are perfect accompaniment to everyday Indian meals. Serve with either dal, rice or roti and yogurt for a filling and wholesome lunch or dinner.

I have an easy to make Sri Lankan kale mallung recipe. The word mallung literally means 'to mix up' and so, this dish is just a simple mix of ingredients that tastes earthy and delicious.

The best part of this mallung recipe is that it can be made with any number of different vegetables. But here, I use hearty greens and cook them until tender along with grated coconut and other simple ingredients.

You can also use a variety of other veggies to make this Sri Lankan leafy vegetable dry curry. Check out the 'Expert Tips' section for some ideas. This kale mallung is great to serve with rice or even rolled inside a roti.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need make this delicious kale mallung recipe:

• Kale - I usually buy fresh bunch of curly kale, but you can also use baby kale or lacinato. If you are not a kale fan, then feel free to use other greens like spinach, beet, turnip or mustard. Cabbage and broccoli are also great options. Or you can mix them up and use mild spinach with some peppery turnip greens.
• Onion ~ I love using red onions but feel free to use any variety onion you have on hand.
• Coconut ~ you can use either fresh or dried grated coconut.
• Coconut Oil ~ traditionally this recipe is made with coconut oil, but you can use any light flavored oil in here.
• Turmeric and salt.
• Mustard seeds, urad dal and dry red chilies.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this easy Sri Lankan greens recipe:

In a large sauté pan on medium heat, melt coconut oil. Add mustard seeds, urad dal and dry red chilies, cook till the seeds splutter. Add the onion, green chilies and cook till the onions are lightly browned around the edges.

Stir in the chopped kale and turmeric. Mix well, cover and cook 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.

Expert Tips

• Traditionally this recipe is made with coconut oil, but you can use any light flavored oil in here.
• I usually buy fresh bunch of curly kale, but you can also use baby kale or lacinato. If you are not a kale fan, then feel free to use other greens like spinach, beet, turnip or mustard. Cabbage and broccoli are also great options. Or you can mix them up and use mild spinach with some peppery turnip greens.
• I love using red onions but feel free to use any variety onion you have on hand.
• You can use either fresh or dried grated coconut.
• Store leftover kale mallung in an airtight container for up to 3 days in the fridge.

You might also like

Here are a few more Sri Lankan recipes that you might like:

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Recipe Card

Sri Lankan Kale Mallung

Sri Lankan kale mallung is a simple, easy to make, flavorful side dish. This dry curry with fresh coconut is great to serve with rice.

Author: Pavani

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Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Total Time: 25 minutes mins

Course: Main Course, Side Dish

Cuisine: sri lankan

Servings: 4 Servings

Ingredients

1x2x3x

• 1 tablespoon Coconut oil*
• 1 teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 2 Dry Red chilies
• 1 Large Onion, finely chopped
• 2 Green Chilies, finely chopped
• 1 Bunch of Kale, chopped (about 4~5 cups)
• ¼ teaspoon Turmeric
• 3 tablespoons Fresh or dry coconut, grated
• To taste Salt

Instructions

• In a large sauté pan on medium heat, melt coconut oil. Add mustard seeds, urad dal and dry red chilies, cook till the seeds splutter.
  1 tablespoon Coconut oil*, 1 teaspoon Mustard seeds, 1 teaspoon Urad dal, 2 Dry Red chilies
• Add the onion, green chilies and cook till the onions are lightly browned around the edges, about 4~5 minutes.
  1 Large Onion, finely chopped, 2 Green Chilies, finely chopped
• Stir in the chopped kale and turmeric. Mix well, cover and cook for 8~10 minutes or until kale is tender and cooked through.
  1 Bunch of Kale, chopped (about 4~5 cups), ¼ teaspoon Turmeric
• Finally stir in the grated coconut and salt. Mix well and cook for another 1~2 minutes. Serve hot with rice.
  3 tablespoons Fresh or dry coconut, grated, To taste Salt

Video

Notes

• Traditionally this recipe is made with coconut oil, but you can use any light flavored oil in here.
• I usually buy fresh bunch of curly kale, but you can also use baby kale or lacinato. If you are not a kale fan, then feel free to use other greens like spinach, beet, turnip or mustard. Cabbage and broccoli are also great options. Or you can mix them up and use mild spinach with some peppery turnip greens.
• I love using red onions but feel free to use any variety onion you have on hand.
• You can use either fresh or dried grated coconut.
• Store leftover kale mallung in an airtight container for up to 3 days in the fridge.

Nutrition

Calories: 89kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 86mg | Potassium: 138mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1491IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 1mg

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