Kale Mallung / mallum with radish (Sri Lankan style stir fry)

Kale Mallung / mallum with radish (Sri Lankan style stir fry)

Kale Mallung or mallum is actually made with just… kale 😉 I had one radish left-over after making the radish sambar and didn’t know what to do with it so I finely chopped it and added it to the mallung. It added a nice crunch to the mallung, but can be omitted as it’s not really a part of the original recipe.

Kale is a power house of nutrients and contains complex carbohydrates, high quality protein, Vitamins A,C,K and folate. Adding a dash of lime juice at the end helps the body to better absorb the iron from green leafy vegetables. This is a Sri Lankan easy stir-fry recipe and can be made with any green leafy vegetable(palak,radish leaves, amaranth, laal saag, mustard leaves) or even cabbage.

Ingredients for Kale Mallung with Radish:

  • Kale: big bunch (remove the stalks and chiffonade the leaves)
  • Radish: 1 small finely diced (optional)
  • Red chili flakes: 1 tsp (or to taste) or 1-2 green chilies slit
  • Mustard seeds: 1tsp
  • Cumin seeds: 1tsp
  • Coconut: 2-3tbsp freshly scraped/frozen/desiccated
  • Turmeric: 1 tsp
  • Lemon juice: 1tsp
  • oil: 2tsp
  • Salt: to taste

Method:

  1. Heat oil in a kadai, add the mustard and jeera. When the mustard starts to pop, add the slit green chilies or the red chili flakes and the turmeric.
  2. Then add the finely chopped kale and radish(optional) and stir-fry till the kale is cooked.
  3. Add the salt and coconut and cook for another minute.
  4. Switch off, then add the lime juice and mix well (this is to increase the absorption of iron from green leafy vegetables)
  5. Serve as side with rice and curry.

Here’s another mallung/mallum recipe with turnip leavesTurnip leaves Mallung/mallum