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!
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.
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. 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. 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.coconut and beetroot mallung(stir-fry).
Ingredients
Instructions
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
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What a nice blog you have there, I will try the beetroot mallung next time when I cook and thank you so much for the meal ideas, ( I usually can’t think of what to cook, I am always out of ideas)
Hi Sayuri,
you are most welcome and thank you for your compliment on the blog.please do try the beetroot mallung and let me know.