Mallum

Mallum! Sri Lanka's answer to the South Indian "thoran". A mallum is essentially a vegetable or leafy green veg that's just cooked through with spices, coconut and other aromats. It is, in my humble opinion, one of the most versatile ways to add flavour to veggies and honestly I am yet to find a veggie I can't use this with.

This contains the recipe for the make ahead mallum paste, which will last for about 1 week in the fridge or 2 months in the freezer, and also the recipe for cabbage mallum, one of my favourite mallums!

Ingredients

For the mallum paste

• 200g fresh or desiccated coconut - if desiccated, microwave for 45 seconds with 2 tbs of water

• 1 green chili chopped

• 4 cloves of garlic

• 3 cm piece of ginger

• 1 sprig of curry leaves

• 1 tbs of mustard seeds or wholegrain mustard paste

• 1 medium onion\

• 1 tbs black pepper

• 1 small piece of cinnamon

• 3-4 cloves

• 2 tsp tumeric

For the cabbage mallum

• 200g finely shredded cabbage

• 2-3 tbs of mallum paste

• Salt to taste

• 1 chopped green chili

• 5-6 curry leaves

• 3 tbs oil

• 1 tsp turmeric

• 1/2 red onion chopped

• 2-3 cloves of garlic chopped

• Small piece of cinnamon (optional)

• 1/2 tsp cumin powder

Method

Prep all the ingredients and add the tumeric to the coconut and mix everything through.

Place all the ingredients except the coconut in a food processor or blender and grind into a fine paste. Then use 1/2 of the coconut and add this into the processor and blend once more. You can assist the blending by adding a small amount of oil.

Add the blended paste into the rest of the coconut and mix until well combined.

Pack tightly into a container and store in fridge or freezer!

To make the cabbage mallum, place all the ingredients in a frying pan and place over a high heat.

Cook until the cabbage is wilted but not completely soggy (about 8-10 minutes).

Serve with whatever you fancy!

The cabbage can be substituted for a myriad of vegetables and greens. Broccoli, kale, parsley, carrot, chard and beetroot greens are some of my favourites to use to make a mallum!

Sav xx