Sri Lankan carrot-grated coconut stir-fry(mallum).
An easy vegetarian stir-fry comes together in three little simple steps.
Not only is it a vegetable stir-fry that you can put together in 20-minutes but the kids will love it as well.
Making the carrot stir-fry for kids.
And here are a few ideas on how you make an easy veggie stir-fry meal using this”mallum” recipe.
- Mix the carrot-grated coconut stir-fry with rice, top it off with a few poppadums, it’s that easy.
- Make a creamy pasta dish, you can make the pasta with a few veggies or meat and serve this carrot stir-fry as a side or add it to the pasta while making it.
I’ve done this a few times with my kids.
You can add a few chicken nuggets on the side as well.
What you can add to the carrot-coconut stir-fry.
You can any type of bite-sized meat to make the veggie stir-fry a little more filling.
Chicken would be my first suggestion.
As for me, I added a few fried dried sprats to the mix with a dash of lime juice to give it a kick.
Utensils and appliances needed.
Chopping board and knife
A grater
A medium-sized pan
Workflow to make carrot-coconut stir-fry.
Have the coconut scraped
Grate the carrots.
Combine ingredients as per recipe instructions
Other vegetarian stir-fries with grated coconut you might like
Spinach-grated coconut stir-fry
Mung bean grated coconut stir-fry
Cabbage -coconut stir-fry.
Sri Lankan snake gourd fry.
How long can I keep the coconut stir-fry?
The one thing you will have to be careful with this recipe is, scraped coconut can and will spoil after a few hours kept out at room temperature.
It happens quicker if the weather is blistering hot so if you are trying to make the carrot-coconut stir fry ahead of time unless you are going to serve it an hour before, refrigerate the carrot mallum.
When you are ready to serve slightly reheat over the stovetop and serve.
Can I substitute with dessicated coconut?
Yes, use the unsweetened dessicated coconut to make the vegetarian stir-fry if you are unable to find a freshly scraped coconut.
Sri Lankan carrot-grated coconut stir-fry(mallum).
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
A sprig of curry leaves
1 large onion sliced fine
1/2 teaspoon of turmeric powder
1 teaspoon of red chilli flakes
1 teaspoon of black mustard seeds
3 medium-sized carrot grated
1 cup of grated coconut
Method
Place a medium-sized frying pan or skillet over low-medium heat.
Pour in the oil, let the oil heat for a few seconds.
Add curry leaves, onions, turmeric powder, red chilli flakes and temper the ingredients for 2 minutes.
Add the mustard seed, let it pop and then add the shredded carrot, combine and cook the ingredients in the pan for 5 minutes over low flame. season with salt.
Once all the ingredients are cooked, add the shredded coconut and cook for a further 3 minutes, taste to check if the seasoning is balanced.
Sri Lankan carrot-grated coconut stir-fry(mallum).
An easy vegetarian stir-fry that comes together in three little simple steps.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- A sprig of curry leaves
- 1 large onion sliced fine
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chilli flakes
- 1 teaspoon of black mustard seeds
- 3 medium-sized carrot grated
- 1 cup of grated coconut
Notes
Place a medium-sized frying pan or skillet over low-medium heat.
Pour in the oil, let the oil heat for a few seconds.
Add curry leaves, onions, turmeric powder, red chilli flakes and temper the ingredients for 2 minutes.
Add the mustard seed, let it pop and then add the shredded carrot, combine and cook the ingredients in the pan for 5 minutes over low flame. season with salt.
Once all the ingredients are cooked, add the shredded coconut and cook for a further 3 minutes, taste to check if the seasoning is balanced.
Recommended Products
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Sri Lankan carrot-grated coconut stir-fry(mallum).
An easy vegetarian stir-fry that comes together in three little simple steps.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- A sprig of curry leaves
- 1 large onion sliced fine
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of red chilli flakes
- 1 teaspoon of black mustard seeds
- 3 medium-sized carrot grated
- 1 cup of grated coconut
Notes
Place a medium-sized frying pan or skillet over low-medium heat.
Pour in the oil, let the oil heat for a few seconds.
Add curry leaves, onions, turmeric powder, red chilli flakes and temper the ingredients for 2 minutes.
Add the mustard seed, let it pop and then add the shredded carrot, combine and cook the ingredients in the pan for 5 minutes over low flame. season with salt.
Once all the ingredients are cooked, add the shredded coconut and cook for a further 3 minutes, taste to check if the seasoning is balanced.
Recommended Products
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