Sri Lankan Green Bean Mallum (Coconut Salad)

About This Recipe

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.

Ingredients

Serves 4

• 400 ggreen beans(very finely sliced into thin rounds)
• 1 cupfresh grated coconut(or unsweetened desiccated coconut, moistened)
• 0.5red onion(finely chopped)
• 1green chile(minced)
• 0.5 tspturmeric
• 2 tbspcoconut oil
• 0.5 tspmustard seeds
• 1 sprigcurry leaves
• 0.75 tspfine sea salt
• 1lime(juiced)

Instructions

1. 1

   Slice the beans finely

   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.

2. 2

   Temper the spices

   Heat coconut oil in a wide pan. Add mustard seeds and curry leaves, cooking until the seeds pop, about 30 seconds.

3. 3

   Cook the aromatics

   Add onion, green chile and turmeric, cooking 2 minutes until the onion softens slightly but keeps some bite.

4. 4

   Add the beans

   Add sliced green beans and salt. Cook over medium-high heat, stirring frequently, for 4 to 5 minutes until just tender-crisp, not soft.

5. 5

   Fold in coconut

   Remove from heat and fold in the grated coconut and lime juice. Toss well and serve warm or at room temperature.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions