a1 kale mallum (mallung)

  • 1 tbsp cooking oil
  • 2 tsps black mustard seeds
  • 1 medium sized brown onion, thinly sliced
  • 1 tsp turmeric powder
  • 6 -8 curry leaves
  • 250g (9 ouces) cavolo nero (aka tuscan cabbage or black kale), trim off the tough stalks and thinly sliced
  • 1/4 cup unsweetened dessicated coconut
  • 3/4 cup water (1/4 cup to rehydrate the coconut & 1/2 cup for the cooking)
  • 1/2 long red chilli, finely chopped
  • Salt to taste

  1. Rehydrate the dessicated coconut with water. 
  2. Mix and set aside while prepping other ingredients i.e. slice the onions, cavolo nero and chop the red chilli. In a large pan, heat 1 tbsp of oil with onion and mustard seeds over medium flame. 
  3. Saute until the mustard seeds start to pop. 
  4. Turn the flame over to low and add turmeric powder and curry leaves. Saute until fragrant. Add cavolo nero with 1/2 cup of water. 
  5. Mix to combine with the onion mixture and saute until soften. 
  6. Stir in coconut and chilli and mix to combine. Season with salt and serve immediately with rice and sunny side up eggs. Enjoy!

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