Aunty Valerie's Sri Lankan Rabu Mallung (Radish Salad)

Did you know that the word ‘mallung’ or ‘mallum’ in Sri Lankan cuisine literally translated means ‘mix’? Made with an array of different leafy greens and veggies, it is an almost staple dish on the island and is served as an accompaniment to rice and curries.

Growing up, we were forced to eat mallung because it was believed to be very good for your eyesight. I remember my grandma used to constantly go on about how if we didn't finish all our mallung on the plate, then we would probably end up wearing glasses and looking like old grannies ourselves! I may not have enjoyed eating mallung as a kid, but today as an adult, it is something I absolutely love having alongside my rice and curry.

The recipe for this dish came from my lovely aunt, Valerie, who is an amazing cook. In fact, she makes and sells her own brand of Sri Lankan spice mixes and chutneys for Sri Lankan dishes.

Find the link to the demo video for this recipe here: @rabumallung

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Ingredients:

200g radish, cubed

1/4 cup fresh coconut, grated

1 small onion, sliced

3 small green chillies, chopped

3 cloves garlic, chopped

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/4 tsp turmeric powder

1 sprig of curry leaves

Salt to taste

Juice of 1 lime

Water as required

To soak the radish:

1 tsp salt

Water as required

Method:

Place the cut radish in a mixing bowl or dish. Add enough water to cover it completely and then toss in the salt and mix well. Soak the radish in the salted water for 10 minutes. This will soften the radish and also remove that somewhat bitter taste. After 10 minutes, wash the radish well under running water and drain.

Separately, add the mustard seeds, coconut, curry leaves and cumin seeds into a mortar. With the pestle, pound everything together until all the ingredients are nice and blended, almost a paste. Leave aside till needed.

Now let's get cooking!

Place a clay pot or pan on medium heat.

Add the radish to the pot and pour in enough water to cover it. Bring it to a boil, then lower the heat and simmer until the radish is nice and tender.

Once the radish is cooked, remove from the heat and drain completely.

Place the empty clay pot or pan back on the stove at low to medium heat.

Add the drained radish along with the salt, turmeric powder, onions, green chillies and garlic.

 Toss in the coconut and mustard paste. 

Stir well and cook for about 3 to 4 minutes.

Remove from the heat and squeeze the lime juice over it. Combine well.

Enjoy!

PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!

XOXO, Jovanka