Pea Tendrils with Coconut

Ingredients (6)

  • 1/2 pound pea tendrils (about 8 cups chopped, loosely packed)
  • 1/2 cup fresh or frozen grated coconut
  • 2 green cayenne chiles, finely chopped
  • 1/3 to 1/2 cup shallots, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
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Nutritional Information
  • Calories65
  • Fat3.64g
  • Saturated fat3.02g
  • Trans fat0.0g
  • Carbs7.35g
  • Fiber2.87g
  • Sugar2.69g
  • Protein2.57g
  • Cholesterol
  • Sodium217.01mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Pea Tendrils with Coconut

This is a mallum (sometimes transcribed mallung), a traditional dish from Sri Lanka that is often made with wild greens. The variety of greens used to make mallums in Sri Lanka is staggering, a testimony to the tropical lushness of the island.

This recipe, using fresh pea tendrils, or pea shoots, is a favorite. Notice that everything is simply put into a pot and cooked together. There’s no oil for frying, no water for boiling other than the water clinging to the washed greens.
Just follow the recipe and see what happens.

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  1. 1Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
  2. 2Combine with all the other ingredients in a medium heavy pot and mix well.
  3. 3Place over high heat and cook, stirring frequently, for about 1 minute. Then cover tightly and cook for about 3 minutes, until the pea tendrils have wilted and the shallots are tender. Serve on a flat plate.

Note: This makes an easy and welcome green vegetable side with a meal of roast or grilled chicken, curry, and rice.

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