Mukunuwenna Malluma – මුකුණුවැන්න මැල්ලුම

Prep Time: 10 Min    |   Cook Time: 5 Min    |   Ready In: 15 Min

"This amazingly scrumptious Mukunuwenna Malluma is packed with medicinal benefits. It's brilliantly goes with rice & curry, can pair up with any meat, fish or any vegetarian dish. This is a Sri Lankan way of lightly cooked, warmed up fresh leaf salad. Grated coconut & onion emboss the taste of Mukunuwenna Malluma, which we all love. Enjoy!"



300 Grams mukunuwenna (wash and cut)
1 Small onion
100 Grams coconut (grated)
1/2 Teaspoon salt


Step 1
Using your finger tips separate tender mukunuwenna stems with leaves and set aside. (Tender mukunuwenna stems are delicious than the mature ones)
Step 2
Thoroughly wash the mukunuwenna leaves with stems using a cold running water. Then hold the mukunuwenna bunch firmly together & cut into halves. Now take the two parts of the bunch & hold the cut sides of the two parts together. By using a sharp knife cut the bunch into thin slices as possible & put them into a large bowl.
Step 3
Now in a sauce pan add washed and thinly cut mukunuwenna leaves & stems, salt, onion and grated coconut. Then  mix well all together using you fingertips or a spoon (If you like you can add thinly sliced green chillies in this to make it little bit hot).
Step 4
Heat sauce pan over medium heat and cook for about 5 minutes, While stirring occasionally  to prevent mukunuwenna getting stick to the bottom of the pan. After 5 minutes turn off the heat and serve hot with curry and rice.

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