Sri Lankan Kale Mallung

Adapted from https://www.myspicykitchen.net/sri-lankan-kale-mallung-recipe/

Servings: 3

INGREDIENTS

250 grams Kale or a small bunch
1 teaspoon Coconut Oil
¼ teaspoon Mustard Seeds
¼ teaspoon Cumin Seeds
2 long Red Chillies or to taste
½ small Onion or ⅓ cup when sliced
6 Curry Leaves
¾ teaspoon Salt or to taste
2 tablespoon grated fresh Coconut

STEPS

1) Wash kale and pluck the leaves. If the stem is very tender, use it as well.

2) Finely chop kale leaves and leave it in a colander to drain. Leave it for 1 hour or put it in a salad spinner. When pressed for time, pat dry with paper towels.

3) Heat oil in a pan, add cumin, mustard seeds and let the seeds splutter.

4) Thrown in the red chilies and let brown.

5) Add onion, curry Leaves, some salt and sauté on high flame until onions are soft.

6) Gradually add kale leaves and stir until leaves wilt.

7) Cover the pan and cook for a minute, then uncover and continue stir frying on high flame until leaves are cooked. I prefer crispy and not too soft kale.

8) For softer kale, cook a little longer and mind you kale is thick and takes  longer to cook when compared to spinach.

9) Sprinkle grated coconut and give a good stir.

10) Taste mallung and adjust salt to taste.

11) Serve hot with steaming rice.


NOTES

Dry Coconut - Use fresh or frozen coconut. If using dry coconut, soak grated dry coconut in water for ½ - 1 hour.

Variation - Use combination of red and green chilies or only green chilies.