Ingredients & Prep: Estimated Time 25 Minutes
1 Bunch of Kale ( wash thoroughly under cold water and chop finely, it will yield roughly 2 cups)
1/4 of medium size brown or red onion ( peeled and finely minced)
3/4 teaspoon salt ( you can add more or less depending on your preference)
1/2 cup of desiccated coconut (*desiccated is dried,shredded, & unsweetened coconut, its really important you use one that is grated fine).
Juice of 3 Limes
Part 1: Estimated Time 5 Minutes
In medium bowl add the finely chopped kale,finely minced onion, and salt. Mix until well incorporated.
Add desiccated coconut and juice of 3 limes to the mixture and mix well.
Ready to Serve.
How to Eat it & What to Eat It With
Mallum is a typical side dish that accompanies a meat curry, vegetable dishes, and rice in a traditional Sri Lankan rice and curry meal. The freshness of this dish helps balance the richness and spiciness of other dishes. Traditionally is it is made with leaves that are local to Sri Lanka and difficult to source anywhere else. Over the years, my family adapted the preparation to salad leaves that are easily available. If you loved how this dish turned out, try it with other leaves such as parsley, spinach, and collard greens. In order to get it just right all ingredients must be chopped finely to achieve a delicate fresh flavor vs a strong raw leafy texture. Happy cooking!
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