A mallung (mallum) is a customary Sri Lankan side dish to a rice meal. The word mallung comes from the Singhalese word mæla which means to wilt and refers to the cooking process where the vegetable is wilted over low-medium heat.  A mallung is typically comprised of shredded green leaves. There are a wide variety of green leaves used to make mallungs. Some of these are difficult to come by outside of the country. My favorite is mukunuwenna (Alternanthera sessilis or sissoo spinach/Brazilian spinach/sessile joy weed/dwarf copperleaf). Other commonly used leaves include passionfruit leaves, cabbage, radish leaves, beetroot leaves, squash leaves, Moringa (drumstick) leaves… the options are endless. I’ve even had good results with the edible fern, the fiddlehead fern (Pako in the Philippines). Practically any edible leaf can be used to make mallung. Of course if the leaf can be eaten raw, it is preferable to prepare it as a sambol instead.

Kale leaves, having begun to feature prominently in the modern diet and due to its worldwide availability, have become an excellent contender for making mallung.

And what’s more, mallungs help control many common ailments, particularly diabetes by providing an abundant source of fiber among other micro nutrients that aid in blood sugar control.

Ingredients

• 1 bunch kale leaves washed and rough stems removed
• ½ red onion (or 2-3 shallots) finely chopped
• 1 green chili finely chopped
• Salt to taste
• ¼ tsp turmeric powder
• 1 tsp lime juice
• ½ cup grated coconut

Method

Shred the leaves finely. Mix in all ingredients except the coconut. Place in a pan over low-medium heat and wilt the leaves while frequently stirring. the idea is to cook the leaves without losing too much of the green colour. Towards the end, add the coconut, continue stirring, and turn off the heat. Transfer to a serving dish.

Mallung could also be made with thinly sliced vegetables such as beans, wingbeans, or young jackfruit, or grated vegetables such as radish, carrot, or beetroot. Ingredients used may differ with the vegetable used, however all mallungs will include grated coconut, onion, green chilies, and turmeric powder (and of course salt).

A thank you to my friend Suchetha Wijenayake for helping me with translation.