Sri Lankan cabbage mallum(cabbage and coconut sambol.
Cabbage and coconut sambol(Sri Lankan gova mallum). A healthy dish made in 20 minutes. Vegan, vegetarian, low-carb, gluten-free. With just five ingredients and 20 minutes of preparation, you can easily make this Cabbage and coconut sambol as a side dish to any of your main meals.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- Please make sure to read the recipe instructions carefully to avoid mistakes.
- Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 4 tbsp oil
- A sprig of curry leaves
- 1 large onion finely sliced
- 3 garlic pods cut into fine slivers
- 1/4 Turmeric powder
- A small piece of Cinnamon
- 1/2 a head or 400-500g of cabbage
- 2 green chillies cut
- 1 cup freshly grated coconut
Instructions
- 1
Slice the cabbage, onions and garlic separately.
- 2
Place a pan over medium heat, pour the oil and leave it to heat for a few seconds.
- 3
Add the curry leaves, onions, garlic, cinnamon, and turmeric.
- 4
Gently leave it to temper until it softens, which will take about 2 minutes.
- 5
Add the sliced cabbage and salt to taste and mix in with the tempered ingredients while letting it wilt over the heat for another 2-5 minutes, depending on how soft you want the cabbage to be.
- 6
Gradually mix in the coconut and green chillies, mix everything well and cook for another minute.
- 7
Add salt and a dash of lime if necessary, remove from heat, and you are done.