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Mukunuwenna mallung
මුකුණුවැන්න මැල්ලුම (mukunuwenna mallung): finely shredded sessile joyweed greens tossed with fresh coconut, onion and lime
A green mallung appears on almost every rice and curry spread in the western lowlands, and mukunuwenna, a small-leaved creeping plant that grows wild along paddy bunds and in damp garden corners, is one of the most loved. Grandmothers swear by it for good eyesight, and it is sold in tight bunches at every Colombo pola, the weekly market. The leaves are cut almost to threads, then barely warmed in a dry pan with grated coconut, red onion, green chilli and turmeric, so the dish stays fresh and slightly crunchy, a cool counterpoint to the curries around it. Outside Sri Lanka, look for it frozen in Sri Lankan or Tamil shops, or use baby spinach or watercress. Overcooking is the trap: two or three minutes is enough, and longer turns the greens dull and soggy. Chef's tip: roll a handful of leaves into a tight cigar and slice it as finely as you can; the thinner the shreds, the better they hold the coconut.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the mallung
- 9 oz mukunuwenna leavespicked from the stems, washed and dried; or baby spinach or watercress
- 2 ⅛ oz grated coconutfresh or frozen and thawed
- 1 red onionsmall, finely chopped
- 2 green chilliesfinely chopped
- 1 /4 tsp ground turmeric
- 1 /2 tsp salt
- 1 tbsp lime juice
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What you'll need
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Method
0/5 doneStep 1: Bunch 9 oz mukunuwenna leaves together, roll them up tightly and slice across as finely as possible into thin shreds.
Step 2: In a bowl, rub 2 ⅛ oz grated coconut with 1 red onion, 2 green chillies, 1 /4 tsp ground turmeric and 1 /2 tsp salt for a minute so the coconut turns pale yellow.
Step 3: Heat a dry wok or frying pan over a medium heat, add the coconut mixture and stir for 1 minute until warm and fragrant.
2 minStep 4: Add the shredded greens and toss for 2–3 minutes, just until they wilt slightly and turn bright green.
3 minStep 5: Take off the heat, stir in 1 tbsp lime juice and serve warm or at room temperature with rice and curry.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 7 g
- Fat
- 6 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mukunuwenna mallung take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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