Mallum is a term used to refer to a traditional Sri Lankan dish that is typically prepared using leafy greens or vegetables as the main ingredient. It is an integral part of Sri Lankan cuisine and is commonly consumed as a side dish or accompaniment to rice and other main dishes.
In its most basic form, mallum consists of finely chopped leafy greens or vegetables that are sautéed or stir-fried with a mixture of spices and coconut. The dish is known for its vibrant flavors, as well as its fresh and crisp texture. Mallum often features ingredients such as spinach, kale, cabbage, green beans, or even jackfruit, depending on the availability and preferences of the cook.
The preparation of mallum involves first blanching or boiling the greens or vegetables to soften them slightly. They are then drained and often squeezed to remove any excess moisture. Next, they are finely chopped and sautéed in a pan with a mixture of spices, which commonly includes mustard seeds, turmeric, onion, garlic, and sometimes chili for a spicy kick. Grated or shredded coconut is added towards the end of the cooking process to enhance the flavor and provide a creamy texture. Mallum is usually cooked until the greens or vegetables are tender yet still retain some crispness.
Mallum is prized for its nutritious qualities, as it is packed with vitamins, minerals, and dietary fiber. It is also considered a vegan and gluten-free dish, making it suitable for individuals with dietary restrictions or preferences. Overall, mallum is a versatile, healthy, and delicious component of Sri Lankan cuisine that showcases the vibrant flavors and ingredients of the region.
