Sri Lankan Mallum

 

After a trip to Sri Lanka I was inspired to re-create some of their delicious recipes. This is a delicious, crunchy and refreshing accompliment to curries and can be serves hot or at room temperature. Serve it alongside the Sri Lankan curry recipes I have written for the pressure cooker.

You will need:

2 tablespoons coconut or vegetable oil
1 red onion, finely diced
2 chilli finely diced (remove seeds if you desire less heat)
4 cups finely diced vegetables (cabbage, broccoli, kale)
½ teaspoon ground turmeric
1 cup coconut, freshly grated or desiccated
4 cups finely diced vegetables (cabbage, broccoli, kale)
salt and pepper to taste
squeeze lime juice (optional)

Heat oil in a large frying pan add onion, chilli, turmeric and fry for a few minutes before adding the coconut and continue frying and tossing until coconut is coated with turmeric. Add the vegetables, salt and pepper and cook for a further few minutes tossing until vegetables just begin to soften but still crunchy.  You may need to add a little water while cooking if it starts to stick or burn.
Add a squeeze of lime juice just before serving.


Serve with Sri Lankan Beef & Coconut Curry or Sri Lankan Black Pork curry.

Serves 4-6

 

 

 

For more recipes by Lisa Loveday buy her book here