Meaning "mix-up" Mallung is a staple of Sri Lankan cooking. A variety of greens are briefly tossed with spices, fresh chilli and grated coconut for a daily vitamin hit. Our "mix-up" uses sweetcorn and cauliflower for a crunchy sweet-savoury finish
2handfulsgrated fresh or frozen coconutor one handful dissicated coconut soaked in water
salt to taste
Spices
1 tspblack mustard seeds
1/2tspwhole cumin seeds
1/4tspground turmeric
1handfulcurry leaves
juice of 1 lime(optional)
Instructions
If using fresh sweetcorn, remove the husks and fibres, place the cob vertically on a chopping board, pointed side up and cut away the nibs from the cob working downwards towards the board with a sharp knife.
chop the onion and garlic and cut your cauliflower into quite small florets
Heat a seasoned wok until it starts to smoke
Add the oil, turn the heat down to medium and drop in the mustard seeds, letting them pop for a few seconds. Add the cumin and let it sizzle for few more seconds.
Add the onions, garlic, chillies, sweetcorn and curry leaves and stir-fry for 5 minutes.
Add the cauliflower and stir-fry for another 3-4 minutes or until the cauliflower is tender but still firm
Stir in the grated coconut, turmeric and salt and toss at medium heat for a couple of minutes
Remove from the heat, add lime juice (optional) and adjust the seasoning
Serve immediately
Keyword chilli, coconut, Corn, indian, spice, Sri lankan, vegan