Brocolli Mallum (Sri Lankan style)

The 'Mallum' or 'Mallung' means 'to mix up'. A mallum is Sri Lankan way of having salad. Usually it is made up of leafy greens or vegetables found in Sri Lanka. But most of the Sri Lankans living abroad miss Sri Lankan mallum in their lunch as they cannot find the leafy greens found in Sri Lanka. Today I am introducing a dish that changed my perception about Brocolli. This Brocolli mallum will be your favourite to have with Sri Lankan rice and curry. This is purely a vegan dish if Maldivian fish flakes are not added. 

Ingredients

One medium sized broccoli 
One medium onion finely chopped 
2 green chillies finely chopped 
1 tsp finely chopped garlic
1/2 tomato finely chopped 
1/4 cup finely grated fresh coconut 
1/4 tsp turmeric powder 
1/2 tsp black pepper powder 
1 tbsp maldivian fish flakes
1 tbsp oil
1/4 tsp mustard seeds
Few curry leaves & a piece of Rampe (optional)

Directions

1. Cut off the broccoli stems and cut the brocolli in to florets. Chop it finely. 
   
2. Put it in to a bowl and add the coconut, turmeric powder, maldivian fish flakes, tomatoes, black pepper powder and mix well using hand. Keep it aside.
   
3. Then heat oil in a pan or a skillet over medium heat. When the oil is hot, add the mustard seeds. 
4. When they start to plutter, add the rampe, curry leaves, garlic, chopped onions and green chilies. Saute well for a minute. 
5. Now add the broccoli and coconut mixture to the the pan. 
   
6. Close and cook for 2 minutes and then open the lid and increase heat to high. (Don't close for more than 2 minutes. Broccoli cooks very soon. It will become soggy if you close and cook for long)
   
7. Keep mixing until the mallum becomes dry. (This take approximately 2 minutes) Once the mallum is very dry, turn off heat and keep the mallum open. (If you close it will become soggy or watery)
8. Brocolli mallum is ready. Serve hot with rice and curry! Enjoy!