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

 


Mullangi Sambar (Radish and lentil curry)

A good way to increase your vegetable intake (or if you are in a hurry and don’t have time to dish out a vegetable sabzi along with the protein) is to be creative and :

  1. try and add it into dishes that you would normally make without vegetables-for example, instead of plain khichdi, upma, biryani,noodles, pasta-add different vegetables (always keep frozen veggies-saves a lot of time)
  2. if you have time-grate vegetables and add it to dosa/idli batter, chapathi/roti dough.
  3. add frozen palak (chopped), methi can also be added to dosa/idli batter, chapathi/roti dough,
  4. add different vegetables(or frozen mixed vegetables) to your gravies/dals/curries

Here’s a recipe for Radish sambar-remember don’t throw away the leaves of the radish. They are edible and can be used as any other greens or try out this ‘radish leaves sabzi‘.Radish Sambar

Mullangi Sambar/ Radish Sambar

Ingredients for Radish Sambar:

  • Tur dal: 1/2 cup
  • Tomatoes: 3 small
  • Radish: 2-3 medium chopped into circles or quartered(keep the leaves for another day or make this Sri Lankan Mallung recipe)
  • Onions: 1 medium (cubed)
  • Sambar powder: 2-3 tsp (or to taste)
  • Turmeric powder: 1/2 tsp
  • Salt: to taste
  • Oil: 1 tsp

For tempering:

  • Oil: 1 tsp
  • Mustard seeds: 1tsp
  • Cumin/jeera seeds: 1tsp
  • Urad dal: 1 tsp
  • Chana dal: 1tsp
  • Hing: a pinch
  • Curry leaves: a few

Method:

  1. Take 1.5 cups of water and cook the dal, turmeric along with whole tomatoes(do not chop) in a pressure cooker(three whistles).
  2. In the meanwhile, add the oil into a cooking pot, add the onions and saute till translucent.
  3. Add the chopped radish and stir fry for 2-3 minutes.
  4. Once the pressure drops, open the pressure cooker and take out the whole tomatoes and add to the onions and radish. Mash well.
  5. Add the salt, sambar powder and mix well.
  6. Mash the dal well and then add it to the onion, radish and tomato. Add a cup or two of water (less if you like the sambar thick or more if you want it thin)
  7. Let it boil for 10 minutes.
  8. Switch off. Get the tempering ready (heat the oil, add mustard,jeera,urad+chana dal-when the mustard pops add the curry leaves and hing and switch off).
  9. Add the tempering immediately to the sambar and cover the pot and let it sit for 5 minutes.
  10. Serve with rice, idli,dosa or you can even have it as a spicy soup.

 


Mooli Ki Sabzi (Dry Radish curry with leaves)

The recipe and photographs for this simple yet tasty ‘Mooli ki Sabzi’ (Red Radish Curry) are again courtesy Taranjeet Kaur!! Thanks TJ-and thanks Prateek for tasting and giving a ‘thumbs-up’ for this recipe. Coming from a person who normally isn’t too fond of radish speaks volumes about this dish and Taranjeet’s culinary skills 🙂

MooliSabzi

Mooli ki sabzi (with leaves)/Radish sabzi with leaves

 

Taranjeet’s Recipe for ‘Mooli ki Sabzi’:

Ingredients for Mooli ki Sabzi:

  • 2-3 bunches of red radish with leaves
  • 1 green chili
  • 2-3 cloves garlic (smashed)
  •  1/4 teaspoon turmeric powder
  • Oil: 1tsp (enough to sauté the garlic)
  • Salt: to taste       

 Method:

  1. Wash and chop the radish and greens.
  2. Heat the oil in a pan ,add garlic,sauté for a minute and add turmeric powder.
  3. Add the chopped radish .Let it cook for a couple of minutes .
  4. Add the leaves and mix it well.
  5. Sprinkle salt as per taste. Cook covered for 5 mins.
  6. Serve the ‘mooli ki sabzi’  hot with roti. This also goes well with rice and moong dal.