Easy Broccoli Mallung
Lightly cooked vegan broccoli-coconut salad or Broccoli Mallung is a great healthy dish that I love to prepare for lunches. It's super easy and only needs 15 minutes to prep and cook.
- 1 medium broccoli crown (about 200g)
- 1 green chili broken into pieces
- 2 roughly cut garlic cloves
- 1/8 of a yellow onion (roughly 25g)
- 1/3 cup grated coconut (freshly grated or frozen)
- 1/2 teaspoon salt
- 2 teaspoons coconut oil (or any other neutral oil)
- 1/2 teaspoon brown mustard seeds
- 4 dried chilies broken into 1 inch pieces, seeds removed
- 1 sprig curry leaves
Put broccoli florets (you can use the tender parts of the stem too), coconut, onion, green chili, garlic, and salt into the food processor.
Run the food processor on low for about 15 seconds or until they all break down to small pieces. Do not overdo this otherwise you'd endup with a paste.
Heat a frypan or a wok. Add coconut oil and let it heat up. Then add mustard seeds. When seeds start to splatter, add broken red chilies and curry leaves (be careful because curry leaves splatter).
Finally, add your prepared broccoli mixture and stir-fry for about 4 mins on medium heat or until the raw broccoli flavor is gone. Adjust salt if needed. Do not over-cook. Serve warm and enjoy!
