Gova Mallung

Gova Mallung Recipe - Sri Lankan Vegetarian Dish

Region / culture: Sri Lanka | Preparation time: 10 minutes | Cooking time: 8-10 minutes | Servings: 2-3 |

Vegetarian diet

Introduction

Gova Mallung is a traditional Sri Lankan dish made with cabbage and coconut. This flavorful and nutritious recipe is a staple in Sri Lankan cuisine and is often served as a side dish with rice and curry.

History

Gova Mallung has been a popular dish in Sri Lanka for generations. It is a simple and delicious way to enjoy cabbage, which is a common vegetable in Sri Lankan cooking. The combination of cabbage, coconut, and spices creates a unique and flavorful dish that is loved by many.

Ingredients

200 g of cabbage
50 g of onion
1 fresh chile
0.5 tsp of salt
25 ml of water
50 g of grated coconut
0.25 tsp of black pepper
0.5 tsp of turmeric
0.5 lime, juice of

How to prepare

Wash and shred the cabbage and place it in a pan.
Chop the onion and chile and add them to the cabbage.
Add salt and water and cook for 5 minutes.
Stir, then add the coconut, pepper, and turmeric and cook for an additional 2 – 3 minutes.
Sprinkle with lime juice before serving.

Variations

Add chopped tomatoes for a different flavor.
Substitute green beans or carrots for the cabbage.

Cooking Tips & Tricks

Make sure to shred the cabbage finely for a better texture.

- Adjust the amount of chile according to your spice preference.

- Be careful not to overcook the cabbage, as it can become mushy.

- Freshly grated coconut is preferred for the best flavor.

Serving Suggestions

Serve Gova Mallung as a side dish with rice and curry.

Cooking Techniques

Stir-fry the ingredients for a quicker cooking time.

Ingredient Substitutions

Use desiccated coconut if fresh coconut is not available.

Make Ahead Tips

Gova Mallung can be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with fresh cilantro or curry leaves for a pop of color.

Pairing Recommendations

Serve Gova Mallung with traditional Sri Lankan dishes like dhal curry and chicken curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in a pan or microwave before serving.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

10g per serving

Fats

8g per serving

Proteins

2g per serving

Vitamins and minerals

Gova Mallung is rich in Vitamin C, Vitamin K, and fiber.

Alergens

This recipe contains coconut.

Summary

Gova Mallung is a nutritious dish that is low in calories and high in vitamins and minerals.

Summary

Gova Mallung is a delicious and nutritious Sri Lankan dish made with cabbage, coconut, and spices. This simple recipe is easy to make and is a great way to enjoy the flavors of Sri Lankan cuisine.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe for Gova Mallung. It was many years ago, when I was just a young girl living in a small village in Sri Lanka. My mother had invited a neighbor over for dinner, and she brought along this dish as a side. The aroma that filled our humble kitchen was intoxicating, and I knew right then and there that I had to learn how to make it.

I watched intently as our neighbor, Mrs. Silva, prepared the dish. She started by sautéing onions, garlic, and green chilies in a bit of coconut oil until they were fragrant and golden brown. Then she added freshly grated coconut and curry leaves, letting them toast slightly before adding in the shredded cabbage. The colors and textures coming together in the pan were mesmerizing.

As Mrs. Silva stirred the mixture together, she explained to me that Gova Mallung was a traditional Sri Lankan dish made with cabbage and coconut, and it was a staple in her family's kitchen. She shared with me the importance of using fresh, locally sourced ingredients to really bring out the flavors of the dish.

I watched in awe as Mrs. Silva expertly seasoned the dish with turmeric, salt, and a hint of chili powder, adjusting the flavors to her liking. She then covered the pan and let the cabbage cook down until it was tender and infused with all the spices and aromatics.

When she finally plated the dish and served it alongside our meal, I couldn't wait to dig in. The first bite was a revelation – the sweetness of the coconut balanced perfectly with the earthy flavors of the cabbage, and the hint of spice left a warm tingle on my tongue. I knew then that I had found a new favorite dish.

After dinner, I begged Mrs. Silva to teach me how to make Gova Mallung. She was more than happy to pass down her family recipe to me, and we spent the next few hours in the kitchen together, cooking and chatting away. I took notes diligently, scribbling down every step and ingredient she shared with me.

Over the years, I made Gova Mallung countless times, tweaking the recipe here and there to suit my own tastes. I experimented with different types of cabbage – from Napa to green to red – and even added in a handful of shredded carrots for extra color and sweetness. Each time I made the dish, it brought back memories of that fateful day when I first learned how to make it.

As I grew older and started a family of my own, Gova Mallung became a beloved dish in our household. My children would come running to the kitchen whenever they smelled the familiar aromas wafting through the house, eager to help me prepare the dish just like I had once done with Mrs. Silva.

I passed down the recipe to my children, just as Mrs. Silva had passed it down to me. It became a cherished tradition in our family, a way to connect with our Sri Lankan roots and keep our culture alive through food.

Now, as I stand in my own kitchen, preparing Gova Mallung for yet another family gathering, I can't help but smile as I think back to that moment all those years ago. It was in that humble kitchen, surrounded by the sights, sounds, and smells of Sri Lanka, that I learned how to make a dish that would become a part of my family's story for generations to come. And for that, I am forever grateful.