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spinach and coconut mallung(no oi stir-fryl)-islandsmile.org

SRI LANKAN SPINACH AND COCONUT MALLUNG(STIR-FRY,NO OIL USED)

SPINACH AND COCONUT MALLUNG(SRI LANKAN). A HEALTHY RECIPE WHICH FITS INTO ANY DIET, FROM GLUTEN-FREE, VEGETARIAN, VEGAN TO EVEN MEAT LOVERS WHO WILL WANT TO HAVE THIS HEALTHY DISH TO COOL DOWN THEIR SYSTEM AND THERE’S NO EXTRA OIL USED EXCEPT FOR THE OIL RELEASED BY THE COCONUT. 
Course lunch, Salad, stir-fry
Cuisine asian,, gluten-free, low-carb, Srilankan, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Author jehan

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3-5 garlic cloves cut into thin slivers

1/2 cup of freshly grated coconut or desiccated coconut

1/2 teaspoon of turmeric

A bundle of spinach leaves( I used two to feed a family of five)

Chilli flecks, green chillies(optional, refer to notes above)

1 tablespoon lime juice

Salt to season

Instructions

If you are buying the spinach from the market or the regular supermarket, thoroughly wash them under running water to remove any sand residues.

Once washed, set them aside to drain excess water. if the leaves are large, cut them into strips and set aside.

Place a flat-bottomed skillet over low fire and add the slivers of garlic into the pan and toast them for 2 minutes.

Add the desiccated coconut to the pan and continue to cook on low fire for further three minutes while mixing the garlic and coconut together.

Add the turmeric, salt to season, followed by the spinach leaves, increase the heat to medium and wilt the spinach for exactly a minute. once the spinach slightly wilts, immediately remove the pan from the fire.

Keep mixing all the spinach with the coconut, add the lime juice, season with salt if needed and serve with your favorite Sri Lankan dish

Recipe Notes

CAN I SUBSTITUTE DESICCATED COCONUT FOR SCRAPED COCONUT?

I get asked questions from readers outside of Sri Lanka about certain ingredients so I’m always trying to adapt the Sr recipes that can be made outside of the country as some of the readers of the blog mention they have a hard time finding certain ingredients like scraped coconut.

 

Unless you go to a specialty store that sells Srilankan ingredients, you might have a difficult time finding fresh, scraped coconut. keeping this in mind, I made the following spinach mallung using desiccated coconut(not the powdered variety but with dehydrated flecks, in case you are wondering) and the mallung came out just fine.

So, it’s a big YES!, you can use desiccated coconut BUT fresh, scraped coconut is always better.

OPTIONAL INGREDIENTS TO SPICE UP THE DISH.

Since I’m feeding a 7-year-old, I have to usually tone down the heat. for the spinach and coconut mallung I hardly used any spice but go ahead and add a teaspoon of chilli fleck, dried or green chillies when you make the mallung.