Silverbeet mallung recipe
Sri Lankan cooking is famous for integrating Ayurveda with its abundant natural resources of coconut, chilli, cinnamon and heritage. Traditionally this dry curry is made with native greens that are a little like savoy type cabbage, or kale but I’ve adapted it with all sorts of leafy greens and it works well. If using spinach or baby kale it can be good as a raw salad for those with pitta strong digestion, or kapha excess. Sri Lankan’s tend to prefer cooked greens though, and we always recommend to use this cooked version for vata, keeping portion size small, and supported with plenty of rice and a sweet, tangy chutney.
silverbeet mallung
2 -3 large bunches silverbeet (around 300g - it will wilt into a much smaller finished dish)
- strip hard stems out & finely shred
1 tsp black mustard seeds
1/2 tsp black cumin seeds
1 medium sized onion - finely sliced
2 tsp crushed garlic
2 green or red chillies (seeded and finely chopped)
10 fresh / frozen curry leaves (dried leaves will not give the correct flavour)
1/2 tsp turmeric powder
3/4 tsp salt (less for kapha)
50g fresh, or frozen grated coconut
Lime juice to taste
method
Dry fry mustard & cumin seeds until they start to pop or jump around the pan
Add chillies and brown slightly (creates a slightly smoky flavour)
Add curry leaves
Add onion, turmeric and a small amount water, oil, or ghee - saute on higher heat until translucent and slightly browned
Add silverbeet, sprinkle with salt and , stir to coat in spices (the water from washing should be plenty) then place lid on for 3-5 mins to wilt
Remove lid and stir through coconut to ensure greens, coconut and spices are well mixed
Season to taste with lime juice
