Mallung or mallum is a Sinhalese word which means 'mix-up' and is
usually applied to the leafy green preparations with everything chopped
finely and mixed over heat. This dish is an accompaniment to rice, and
is always without a sauce, the liquid that comes out of the leaves or
other ingredients is evaporated. This version is made with very tender
jackfruit shredded finely and cooked with chillies and other spices.
500 g/1 lb young jackfruit
4 fresh green chillies, sliced
2 teaspoons salt
1 large onion, finely chopped
1 teaspoon turmeric
375 ml/12 fl oz/1 1/2 cups water
125 g/4 oz grated fresh coconut
or desiccated coconut
2 teaspoons prepared wholegrain mustard
1/4 teaspoon ground black pepper
2 teaspoons crushed garlic
Shred the tender jackfruit finely and put it into a pan with the chillies, salt, onion, turmeric and water. Bring to the boil, cover and cook on low heat until jackfruit is tender and water is evaporated. Mix in the coconut, mustard, pepper and crushed garlic, toss and mix well over heat for a few minutes.
Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)