Yield – 1 1/2 Cups

Prep Time – 5 mins Cooking time – 10 mins

Mallum is one of the main dishes in a Sri Lankan lunch. Usually, they’re made with a combination of grated coconut and some spices. Although we use grated coconut in both Sambol and Mallum, the main difference is cooking. Sambol is uncooked and similar to a green salad, and usually doesn’t use a variety of spices as in a Mallum. On the other hand, Mallum is a cooked version of Sambol with the use of different spices. Kathurumurunga (Agathi Leaves) Mallum is one of the most delicious Sri Lankan Mallums you will ever try. Sri Lankans have their way of making Kathurumurunga Mallum. Some of them used to thinly slice the leaves, while others, like me, use them whole.

Apart from the taste, it has so many benefits to our bodies, such as being high in Vitamin C, Calcium, and antioxidants, helping in treating migraine, sinuses, fever, and respiratory issues hence it’s widely used in Ayurvedic medicine as well. This Mallum is recommended for people who are suffering from Diabetes, Osteoporosis, and Arthritis.

Belonging to the Fabaceae family, this tree shows “Nyctinasty”, i.e., showing a sleeping movement in response to the light; therefore, you can see them sleeping at night, which is quite interesting. Apart from this special behavior, it’s the host to the Common Grass Yellow butterfly. I remember that my mum and I used to collect caterpillars from this tree and put them in glass jars, along with some leaves, using sieved lids made from old newspapers. After weeks of incubation, they come out as beautiful yellow butterflies. Therefore, whenever I eat or make Kathurumuringa, it takes me back to my childhood when I did science experiments with my mum.

This particular Kathurumurunga Mallum recipe belongs to my mother, and it’s a delicious way of eating your greens. I love to eat this Mallum with some Red rice, Kiri Ala (Taro roots) curry, Soy meat curry, Fried fish, and some Papadam.

What do you need?

2 tablespoons coconut oil
1 tablespoon fresh garlic, sliced
1-inch cinnamon stick
1/4 cup red onion, sliced
1 tablespoon green chili, sliced
1-inch pandan leaf, fresh or dried
1 tablespoon curry leaves, sliced
1/2 teaspoon turmeric powder
1/2 teaspoon raw curry powder
1/2 teaspoon chili powder
1/2 teaspoon mustard powder
1 tablespoon Maldive fish pieces
3/4 teaspoon fine sea salt
2 cups Kathurumurunga (Agathi) Leaves, cleaned and washed
3/4 cup fresh coconut, grated
1 tablespoon lime juice

Let’s make it:

Add oil to a dry pan and heat for about a minute on medium heat.
Add garlic and cinnamon and sauté for about 30 seconds on low to medium heat.
When it’s turning light brown, add onion, chili, pandan leaf, and curry leaves, and sauté for 1 1/2 minutes.
When it’s light brown and slightly crispy, add turmeric, curry powder, chili powder, mustard powder, Maldive fish, and salt and mix it.
Add Hummingbird Tree Leaves and coconut, and give it a good mix until everything combines.
Cook the mixture for 5 -6 minutes on low to medium heat.
Turn off the flame, add lime juice, and mix.
Serve this delicious Mallum with rice and curry of your choice.

Tips for you:

You can also make this by using frozen coconut, but make sure to thaw it before using.
Make sure to mix the mixture in between to prevent burning.
Make sure to add the lime juice after turning off the flame. This will prevent the destruction of vitamin C in lime.
To enjoy this as a vegan dish, feel free to remove the Maldive fish from the recipe.

Make-ahead info:

Separate the leaves from the branches and clean them before using.
This Mallum can be stored in the fridge for 5 – 7 days without being intact by the water.