Kangkung Mallum
Sambols & Sides • Sri Lanka
ගැන Kangkung Mallum
Water spinach with grated coconut — pale green side.
How to Make Kangkung Mallum (Traditional & Healthy Version)
Kangkung Mallum is a beloved Sri Lankan stir-fried water spinach dish, celebrated for its simplicity, vibrant flavors, and nutritional benefits. Originating from island kitchens across Sri Lanka, this vegan and vegetarian-friendly mallum (also spelled mallung) is a staple in everyday meals, often served alongside rice, curries, and sambols. The dish highlights the subtle earthiness of kangkung (also known as water spinach or 'kankun' locally) and is enhanced by the mild heat of green chilies, the fragrance of freshly grated coconut, and the tang of lime juice. Mallum is a testament to the Sri Lankan philosophy of using fresh, local produce to create nutrient-dense, naturally flavorful food. In Sri Lankan culture, mallum varieties are prepared using leafy greens like gotu kola or moringa leaves, but Kangkung Mallum stands out for its tender texture and quick cooking time. Its light, savory profile makes it a favorite among health-conscious eaters and those seeking vegan or vegetarian options. The dish is typically enjoyed for breakfast or lunch as part of a larger rice and curry spread, offering a delicious way to increase daily vegetable intake while embracing authentic Sri Lankan flavors.
Ingredients(for 1 small bowl (about 150g) per serving)
- 2 cups Water spinach (kangkung) (chopped, also called kankun)
- 1/3 cup Fresh grated coconut (Pol sambol coconut)
- 2 Shallots (finely sliced; red onions can substitute)
- 2 Green chilies (sliced, adjust for heat)
- 1/4 tsp Turmeric powder
- 1 sprig Curry leaves (fresh, torn)
- 1/2 tsp Mustard seeds
- 1 tsp Coconut oil (cold pressed)
- 1/2 tsp Salt (to taste)
- 1 tsp Lime juice (freshly squeezed)
Instructions
- 1
Wash the kangkung thoroughly, drain, and chop into 2-inch pieces. Also, prepare all other ingredients as listed.
5 minutes
Ensure the kangkung is dry before cooking to avoid excess water in the dish.
- 2
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves and stir until fragrant.
3 minutes
Don’t burn the mustard seeds; as soon as they pop, move to next step.
- 3
Add sliced shallots and green chilies to the pan. Sauté until the shallots are translucent and aromatic.
3 minutes
Keep the heat medium to prevent the shallots from browning.
- 4
Stir in the turmeric powder and mix well with the aromatics.
1 minute
Turmeric gives color and health benefits; don’t skip it.
Why This Dish is Healthy
This Kangkung Mallum recipe is a healthy choice because it's made with fresh, unprocessed ingredients and uses minimal oil. The combination of leafy greens and coconut delivers essential nutrients without excess calories. Being naturally vegan, gluten-free, and free from processed sugars, it’s suitable for most diets, including weight loss and diabetic-friendly meal plans.
Kangkung Mallum is packed with vitamins A, C, and K, and minerals such as iron, calcium, and magnesium, thanks to the water spinach and coconut. The dish is naturally low in calories and contains healthy fats from coconut and coconut oil. Its high fiber content supports digestion, while turmeric and curry leaves add anti-inflammatory and antioxidant properties. This vegan dish is cholesterol-free and suitable for those seeking plant-based nutrition.
Pro Tips
- 💡Tip 1: Use only fresh kangkung for the best taste and texture.
- 💡Tip 2: Freshly grated coconut elevates the flavor; avoid desiccated coconut if possible.
- 💡Tip 3: Add lime juice only after turning off the heat to preserve its fresh taste.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or enjoy at room temperature. Avoid freezing as the greens may lose texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
| Protein | 2.4 g |
| Carbohydrates | 6.8 g |
| Total Fat | 5.4 g |
| Fiber | 3.4 g |