2 Mallung Recipes: Brussels Sprouts & Kale

Mallung (chopped leaves mixed with grated coconut) is a staple dish in Sri Lanka. Tonight for dinner I used Brussels sprouts from my bountiful basket and kale from my garden to pretty much wow BandMan (and even myself). 

I couldn't decide which mallung I enjoyed more: the sprouts mallung made me think of couscous: it was dry and grainy (in a good way), and the kale, although still dry, was much creamier and meatier. The kale out of our garden is the kale of all kale (thanks BandMan!).


1 1/2 lbs Brussels sprouts, shredded
3-4 carrots, peeled and shredded
1 onion chopped
1/2 c coconut

1/2 tsp turmeric
cayenne, to taste
 1 stick of cinnamon
3 tbsp basil
2 tsp panch phoron
salt, to taste

  1. Heat up some oil. Once you feel like its sizzling, add in you panch phoron, cinnamon, and basil. It'll get all poppy after a second or two (think popcorn) and that's good. 
  2. When that starts happening add in the onion, salt, and red pepper flakes. 
  3. Once the onions soften up, add in the turmeric, sprouts, and carrots; cook for about 5 minutes. 
  4. When it starts to get tender in the pot add in a tad bit more oil and coconut. Fry it up for a few more minutes and then eat it up.


1 onion, chopped
red pepper flakes, to taste
12 oz kale, stemmed and thinly sliced
1/4 tsp cumin
1/2 c coconut
1 tbsp lemon juice
salt and pepper, to taste
  1. Heat some oil up and softened your chopped onions and red pepper flakes. 
  2. Add the kale, cumin, salt and pepper. 
  3. 5 minutes and a lot of wilted kale later, add the coconut and lemon juice. 
  4. Eat your heart out.


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