I made this mallum to go with a Sri Lankan curry a while ago. I forget exactly which curry now as I waited too long to write up the recipes, but the mallum deserves to be remembered. It was a bit spicy, a bit salty, and a bit sour and absolutely delicious! I quite liked the coconut in it as well. I would definitely make it again.

Cabbage Mallum

From Sri Lankan Flavours by Channa Dassanayaka

Ingredients

• 1 Tbsp. oil
• 1-3 salted chilies, broken
• 1/2 onion, sliced thin
• 3 c. thinly sliced cabbage (or other vegetable of your choice¹)
• 1 c. chopped fresh parsley (or cilantro)
• 1/4 c. unsweetened dried shredded coconut
• 3/4 tsp. coarse sea salt
• 1/4 tsp. mustard seeds, ground
• 1 fresh green Thai chili, sliced
• juice of 1/2 a lime

Directions

1. Heat oil over medium-high heat.
2. Add broken salted chilies and cook until they lose their colour (2-3 minutes).
3. Add onion, cabbage, parsley, coconut, salt, mustard, and fresh chili and cook for another 2-3 minutes.
4. Remove from heat and add lime juice.

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¹ Most non-salad type greens will work. Dassanayaka suggests red cabbage, napa cabbage, Brussels sprouts, bok choy, or Swiss chard/silverbeet. I suspect beet greens, kale, or mustard greens would also work quite well. ^Back