Imagine a dish that transports you to the lush, tropical landscapes of Sri Lanka with just one bite - Gova Mallung is exactly that culinary magic! This simple yet extraordinarily flavorful cabbage side dish combines the crunch of fresh cabbage with the richness of coconut and the aromatic dance of traditional Sri Lankan spices. Perfect for adventurous home cooks and those seeking to explore authentic world cuisines, this recipe promises to elevate your meal from ordinary to extraordinary in just 35 minutes!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Sri Lankan
Serves: 4 servings
Ingredients
- Cabbage, shredded
- Fresh grated coconut
- Onion, sliced
- Green chilies, chopped
- Salt to taste
- Turmeric powder
- Mustard seeds
- Curry leaves
Instructions
- Wash and finely shred the fresh cabbage into thin, uniform strips to ensure even cooking and better texture.
- In a large cooking pan, heat a small amount of oil over medium heat and add mustard seeds. Allow them to splutter and release their aromatic flavor.
- Add sliced onions and green chilies to the pan, sautéing until the onions become translucent and slightly golden.
- Sprinkle turmeric powder into the pan, stirring quickly to prevent burning and to evenly distribute the spice.
- Add the shredded cabbage to the pan, stirring gently to combine with the spices and onions. Ensure all cabbage is well coated.
- Reduce heat to low, cover the pan, and let the cabbage cook for approximately 10-12 minutes, stirring occasionally to prevent sticking.
- Once cabbage is slightly wilted and tender, add fresh grated coconut and curry leaves, mixing thoroughly.
- Season with salt to taste, adjusting according to preference.
- Cook uncovered for an additional 3-5 minutes to allow excess moisture to evaporate and flavors to meld together.
- Remove from heat and serve hot as a side dish with rice or traditional Sri Lankan accompaniments.
Tips
- Shred cabbage as finely and uniformly as possible to ensure even cooking and optimal texture.
- Use fresh grated coconut if available - it makes a significant difference in flavor compared to dried coconut.
- Control your heat carefully when adding turmeric to prevent burning and maintain a rich, golden color.
- Don't rush the cooking process; low and slow allows the cabbage to become tender while absorbing all the delicious spices.
- For an extra flavor boost, consider using coconut oil instead of regular cooking oil to enhance the traditional Sri Lankan taste.
- Adjust green chili quantity based on your spice tolerance - the beauty of this recipe is its flexibility!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
