10187 Pea Tendrils with Coconut 4 servings Tue Jun 05 17:08:00 -0700 2007 Thu Jun 07 09:27:58 -0700 2007 Licensed http://www.chow.com/recipes/10187 Thu, 07 Jun 2007 16:27:58 GMT A simple, South Asian–inspired preparation A simple, South Asian-inspired preparation. 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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  • Wash the pea tendrils and drain. Gather them into a tight bundle and finely slice crosswise.
  • Combine with all the other ingredients in a medium heavy pot and mix well.
  • Place 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.

    ]]>     http://www.chow.com/assets/2006/08/mangoes_curryleaves_240x240.jpg Jeffrey Alford and Naomi Duguid 51 Side Dish 57 1/2 pound pea tendrils (about 8 cups chopped, loosely packed)

    ]]>     11 1/2 cup fresh or frozen grated coconut

    ]]>     58 2 green cayenne chiles, finely chopped

    ]]>     54 1/3 to 1/2 cup shallots, finely chopped

    ]]>     301 1/2 teaspoon salt

    ]]>     293 1/4 teaspoon turmeric

    ]]>     392 side dish 393 exotic 388 healthy 745 ethnic 497 asian 836 adventurous 332 vegan 435 vegetarian 796 spring 4502 peas 40 greens 184 vegetables 972 sri lanka 1078 asia 5539 southeast asia