coconut and beetroot mallung(stir-fry).

 

A quick and easy stir-fry with two main ingredients.

Try this vegan, vegetarian Sri Lankan dish that is made with beetroot and scraped coconut. 

 

With less cooking involved, the beetroot mallung in which the beetroot and scraped coconut are lightly stir-fried, makes a healthy side-dish to your rice and curry.

 

Vegetarian meal ideas to try

with this coconut beetroot salad.

 

• Rice, potato curry, Sri Lankan soya meat curry, poppadoms, beans curry served with beetroot mallung.

 

• Rice, dhal curry, capsicum stir fry, omelette curry, with beetroot mallung.

 

• Red rice, onion and tomato sambol, polos curry(green jackfruit curry), devilled potatoes with beetroot mallung.

 

 

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Utensils and appliances needed

Chopping board and knife

Medium-sized frying pan

 

More beetroot recipes!

Sri Lankan beetroot curry.

Raw Beetroot and feta salad

 

 

Cooked beetroot

with coconut stir-fry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g beetroot cleaned, cut and sliced into thin strips

1/2 teaspoon of turmeric

1 medium-sized onion sliced

2 green chillies split 

3 cloves of garlic sliced

1/2 cup of water

1 teaspoon red chilli flecks

2 tablespoons of oil

1/2 to 1 cup of freshly scraped coconut

Salt to season 

 

Method

Have all the ingredients prepared and ready.

Peel and cut the beetroot into thin round slices, stack them into 4 and cut the beetroot into thin strips.

Place a frying pan over low medium fire, add the beetroot slices(250g), turmeric(1/2 tsp), onion(1), green chillies(2), garlic(3 cloves sliced).

Add more green chillies to make this stir-fry a spicy vegetarian dish if that is your preference.

Add water(1/2 cup)and cook over low-medium fire, cook the beetroot until soft. 

 

Once the water is reduced pour oil(2 tbs)and semi-fry the beetroot, season with salt.

 

Add scraped coconut(1/2 to 1 cup), reduce heat to low, mix and cook the beetroot with the scraped coconut.

 

Taste and season with salt with if needed and serve warm with any of the meal ideas given above.

 

Yield: 4

coconut and beetroot mallung(stir-fry).

Print

A quick and easy stir-fry with two main ingredients. try this vegan, vegetarian Sri Lankan dish that is made with beetroot and scraped coconut. 

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 250g beetroot cleaned, cut and sliced into thin strips
• 1/2 teaspoon of turmeric
• 1 medium-sized onion sliced
• 2 green chillies split
• 3 cloves of garlic sliced
• 1/2 cup of water
• 1 teaspoon red chilli flecks
• 2 tablespoons of oil
• 1/2 to 1 cup of freshly scraped coconut
• Salt to season

Instructions

Have all the ingredients prepared and ready.

Peel and cut the beetroot into thin round slices, stack them into 4 and cut the beetroot into thin strips.

Place a frying pan over low medium fire, add the beetroot slices(250g), turmeric(1/2 tsp), onion(1), green chillies(2), garlic(3 cloves sliced).

Add more green chillies to make this stir-fry a spicy vegetarian dish if that is your preference.

Add water(1/2 cup)and cook over low-medium fire, cook the beetroot until soft. 

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 214Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 267mgCarbohydrates: 23gFiber: 5gSugar: 15gProtein: 3g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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