Prep 15 min - cook 20 min - serves 4
Sri Lankan-Style Daliya Coconut Mallum
Daliya finished with grated coconut and a hard tempering of mustard seed and curry leaf, the technique that defines a Sri Lankan mallum.
Before you cook
The tempering has to crackle properly before anything else goes in. Mustard seeds that only warm through, rather than pop, leave the whole dish tasting raw.
Coconut goes in at the very end and off the heat, so it stays fresh and slightly crisp rather than turning soft and oily.
Method
Rinse the daliya and simmer it in the water with the turmeric and salt.
Cook for eighteen minutes until fully tender, then drain any excess water.
Warm the oil in a separate pan over medium-high heat.
Add the mustard seeds and wait until they crackle and pop properly.
Add the curry leaves and dried chillies, standing back as they spit.
Cook for thirty seconds until the curry leaves turn crisp.
Add the cooked daliya to the tempered oil and toss to coat evenly.
Cook for two minutes, stirring, so the grain takes up the aroma.
Take the pan off the heat completely before the coconut goes in.
Fold the coconut through off the heat and serve immediately while warm.
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