SRI LANKAN CELERY MALLUNG

An easy dish that's semi-fresh, mallungs are often an understated part of a Sri Lankan meal, although it could very well also be the most nutritious component. 

With the right accompaniments, any mallung can tie together a rice & curry meal by adding the 'fresh' element and heightening the overall taste of the meal.

For mallungs, typically the vegetable needs to be very finely sliced because it needs to heat or wilt fairly quickly to prevent it from putting out too much water and becoming a curry. Some types of firm vegetables like pumpkin or raw papaya are grated to make a mallung. 

For this celery mallung, it is best to slice the celery to 1/4 centimeters thick, but no more than 1/2 centimeter. 

Use the entire stalk, except the root end. Cut as close as possible to the root but cut off and discard any thick fibrous parts that are also soiled. That's the white part of the celery near the root end. 

Wash each stalk thoroughly, running your fingers along and scrubbing away the soil and other impurities. 

Use the celery leaves too. They are highly nutritious and have so much flavor.

Click here or the link below to watch the recipe video on my YouTube channel for this celery mallung. Or copy and paste the link following link on your browser to watch. It will open in a new window. 

https://www.youtube.com/watch?v=Gt1IMK9-Oag


SRI LANKAN CELERY MALLUNG RECIPE

Ingredients:

2 cups celery (about 5 stalks,thinly sliced)
1 to 1.5 cups grated coconut
1/2 big onion (thinly sliced/chopped)
Few green chillies (for heat, optional)
1/2 teaspoon ground black pepper
1/4 teaspoon ground mustard seeds
1 teaspoon garlic powder
1/4 teaspoon ginger powder
1/2 teaspoon turmeric powder
2-3 tablespoons lime juice
A few curry leaves(optional but recommended)
Salt to taste

Method

• Into a wide pan, add all the ingredients

• Heat through on high heat in an open pan until celery is wilted and the coconut is an even yellow color

• Mix and toss around for 9 minutes continuously to help dry out the celery

• Add lime juice and salt to taste. Mix well 

• Take it off the heat immediately

Method 2

• Alternately you can also grind/pulse all the spices & condiments with the coconut in a food processor or using a motar & pestle

• Add it into the pan with the celery, onion and curry leaves

• Heat through for 9 minutes until dry and wilted . Add salt and lime juice. Mix well. Take it off the heat.