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

Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Main Course, Side Dish

Cuisine: sri lankan

Servings: Servings

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

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.

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