Sri Lankan Mallum (or Mallung) is a dish typically made with stir-fried greens (or cabbage) and grated coconut.
While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of Mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of like collard greens. When I got back to Germany, I experimented with recreating the leafy greens mallum, and found that arugula worked quite well. It’s especially great for using up arugula in the fridge that’s no longer fresh enough for a salad or is too bitter to be eaten raw. Kind of like cooking with spinach, when cooked, the arugula will get a lot smaller and you’ll end up with less that you expected!
This is the recipe that I used for my third travel-inspired vegan cookbook, The Lotus and the Artichoke – SRI LANKA. I called it Rocket Greens Curry. Curry perhaps isn’t really the best word. Mallums are mallums, just like chutneys are chutneys, even if we might want to call it a sauce.
You can serve this dish as one of many with a Sri Lankan meal, or as a starter – kind of a warm salad.
I make it when I have lots of greens to use up, or if I’m serving dal curry, beetroot curry, and Jackfruit Curry, and rice. The four curries together are four different colors, which provides a stunning visual element to the meal. If I’m ambitious and make more dishes to go with the meal, I go for Deviled Chickpeas or Soymeats Curry. The play of different colors, shapes, textures, and unique flavors always impresses dinner guests. Continue reading