Mallung — Sri Lanka

Mallung, also spelled mallum, is a Sri Lankan preparation of shredded leafy greens cooked briefly with grated coconut and spices. It functions less as a standalone main course than as a daily side dish, appearing on most rice-and-curry tables across the island. The dish is documented across Sri Lanka as a whole rather than tied to one town or region; households throughout the country prepare their own version depending on which greens are in season and available in the local market or garden. To prepare it, a leafy green — gotukola, mukunuwenna, kankun or a substitute such as cabbage or spinach — is washed and shredded very finely. It is tossed briefly over heat with fresh grated coconut, chopped shallots, green chilli, curry leaves, crushed garlic and a pinch of turmeric, just long enough to wilt the leaves without overcooking them. A squeeze of lime and a little salt finish the seasoning. What sets this preparation apart from other shredded-vegetable side dishes in the region is the pairing of very finely cut greens with fresh coconut and a short cooking time that keeps the leaves bright rather than braised soft; the choice of greens themselves varies from one cook to the next.