Mallung

Mallung is described by Jehan Yusoof as a preparation of leafy vegetables served raw or cooked briefly. This selected nivithi mallung uses fresh spinach with desiccated coconut, garlic, turmeric, lime juice and salt.

The spinach is washed under running water and drained. Large leaves are stacked, rolled and cut into strips, while the selected coconut remains in its supplied desiccated form.

Garlic slivers are toasted in a dry skillet over low heat. Desiccated coconut and turmeric follow and are stirred briefly, with salt mixed through.

The spinach strips are combined with the coconut and wilted for a short time. The selected optional red chilli flakes are added for a spicier version, and the pan is removed when the leaves have wilted slightly.

The same spinach and coconut mixture is stirred together off the heat, finished with ready lime juice and adjusted with salt if needed. It is served as a leafy side dish with a Sri Lankan meal.