Finely chopped green beans tossed with fresh grated coconut, onion and turmeric, the everyday Sri Lankan side dish known as mallum.
Mallum is a category of Sri Lankan dish rather than a single recipe: finely shredded or chopped vegetables and leafy greens tossed together with freshly grated coconut, a little turmeric, chile and lime, cooked only briefly or sometimes not at all, so the vegetables keep a raw or barely-cooked crunch. Green bean mallum is one of the most common versions, found on nearly every home rice-and-curry table as a fresh counterpoint to the richer curries served alongside it. The green beans are cut into very fine, thin rounds — a knife skill that takes some practice but is essential, since thick-cut beans won't cook evenly in the short time mallum spends in the pan. Fresh grated coconut is mixed in toward the end, its natural sweetness and fat coating the beans lightly rather than drenching them, distinguishing mallum clearly from a heavier coconut curry. A touch of turmeric gives the dish its pale yellow color and earthy note, while raw red onion, green chile and a squeeze of lime keep it tasting bright and fresh. Mallum should taste crisp, lightly sweet from the coconut, and only mildly spiced, offering textural relief on a plate that often includes several deeper, spicier curries.
Serves 4
Slice green beans crosswise into very thin rounds, as fine as you can manage.
Bunch several beans together and slice them all at once for speed and consistency.
Heat coconut oil in a wide pan. Add mustard seeds and curry leaves, cooking until the seeds pop, about 30 seconds.
Add onion, green chile and turmeric, cooking 2 minutes until the onion softens slightly but keeps some bite.
Add sliced green beans and salt. Cook over medium-high heat, stirring frequently, for 4 to 5 minutes until just tender-crisp, not soft.
Remove from heat and fold in the grated coconut and lime juice. Toss well and serve warm or at room temperature.
Slice the green beans as thin as possible — this is the defining technique of mallum and affects both texture and cooking time.
Use fresh grated coconut if you can find it frozen or fresh at an Asian grocer; dried desiccated coconut works but should be lightly moistened with a splash of warm water first.
Cook the beans hot and fast so they stay crisp — mallum should never turn soft or stewed.
Use shredded cabbage, carrot or leafy greens like kale instead of green beans for other common mallum styles.
Add a small handful of dried shrimp for a non-vegan version with extra savoriness.
Increase the chile for a spicier side dish, or omit it entirely for a very mild version suitable for children.
Best eaten the same day since the coconut loses freshness quickly; refrigerate leftovers up to 1 day and eat cold or at room temperature rather than reheating, which can make the beans mushy.
Mallum is a staple side dish across Sri Lankan home kitchens, typically served as part of the everyday rice and curry meal, valued for adding fresh crunch and a mild coconut sweetness alongside richer, spicier curries.
Yes — frozen grated coconut, common in Asian grocery freezers, works very well and just needs a quick thaw before mixing in.
Green beans, cabbage, carrot and leafy greens like kale or mukunuwenna are all traditional; the key is slicing them very finely so they cook quickly and evenly.
The beans were probably overcooked or the coconut was too wet — cook the beans just until tender-crisp and use well-drained or lightly moistened coconut rather than very wet coconut milk.
Per serving (140g / 4.9 oz) · 4 servings total
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