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
- 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.
- Then add the finely chopped kale and radish(optional) and stir-fry till the kale is cooked.
- Add the salt and coconut and cook for another minute.
- Switch off, then add the lime juice and mix well (this is to increase the absorption of iron from green leafy vegetables)
- Serve as side with rice and curry.
Here’s another mallung/mallum recipe with turnip leaves– Turnip leaves Mallung/mallum