POCHCHI MUKUNUWANNA MALLUMAK පෝච්චි මුකුණුවැන්න මැල්ලුමක්
- 11 months ago
POCHCHI MUKUNUWANNA MALLUMAK පෝච්චි මුකුණුවැන්න මැල්ලුමක්
Leaves Mallum is a traditional dish from the South Indian state of Kerala. Mallum refers to a stir-fried vegetable dish that is typically prepared with a combination of leafy greens and grated coconut. Here's a simple recipe to make Leaves Mallum:
Ingredients:
2 cups of finely chopped leafy greens (spinach, kale, amaranth, or any other greens of your choice)
1/2 cup freshly grated coconut
2-3 green chilies, finely chopped
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of turmeric powder
Salt to taste
1 tablespoon coconut oil
Instructions:
Heat coconut oil in a pan or skillet over medium heat.
Add the mustard seeds and cumin seeds. Let them splutter.
Add the chopped onion and minced garlic. Sauté until the onions turn translucent.
Add the green chilies and turmeric powder. Stir for a few seconds.
Add the finely chopped leafy greens to the pan. Stir-fry for a few minutes until they wilt down.
Add salt to taste and mix well.
Reduce the heat to low and add the freshly grated coconut to the pan. Mix everything together.
Cover the pan with a lid and let it cook for about 5 minutes. This allows the flavors to blend and the coconut to infuse into the greens.
After 5 minutes, remove the lid and give it a quick stir. Check for seasoning and adjust if needed.
Remove from heat and transfer the Leaves Mallum to a serving dish.
Leaves Mallum is typically served as a side dish with steamed rice and other traditional Kerala dishes like sambar, rasam, or avial. It can also be enjoyed with roti or as a part of a vegetarian meal.
Leaves Mallum is a traditional dish from the South Indian state of Kerala. Mallum refers to a stir-fried vegetable dish that is typically prepared with a combination of leafy greens and grated coconut. Here's a simple recipe to make Leaves Mallum:
Ingredients:
2 cups of finely chopped leafy greens (spinach, kale, amaranth, or any other greens of your choice)
1/2 cup freshly grated coconut
2-3 green chilies, finely chopped
1 small onion, finely chopped
2 cloves of garlic, minced
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of turmeric powder
Salt to taste
1 tablespoon coconut oil
Instructions:
Heat coconut oil in a pan or skillet over medium heat.
Add the mustard seeds and cumin seeds. Let them splutter.
Add the chopped onion and minced garlic. Sauté until the onions turn translucent.
Add the green chilies and turmeric powder. Stir for a few seconds.
Add the finely chopped leafy greens to the pan. Stir-fry for a few minutes until they wilt down.
Add salt to taste and mix well.
Reduce the heat to low and add the freshly grated coconut to the pan. Mix everything together.
Cover the pan with a lid and let it cook for about 5 minutes. This allows the flavors to blend and the coconut to infuse into the greens.
After 5 minutes, remove the lid and give it a quick stir. Check for seasoning and adjust if needed.
Remove from heat and transfer the Leaves Mallum to a serving dish.
Leaves Mallum is typically served as a side dish with steamed rice and other traditional Kerala dishes like sambar, rasam, or avial. It can also be enjoyed with roti or as a part of a vegetarian meal.