Mallung is a popular Sri Lankan food which we cook greens with fresh grated coconut. Sri Lanka is a country with lot of coconut trees. Therefore, our Sri Lankan cooking is always partner with coconut based products either coconut cream, fresh coconut or even coconut oil.

 Today what I am sharing is a Sri Lankan style recipe with carrot. But this is not a traditional Sri Lankan recipe. I mean I haven’t heard whether we cook mallung with carrot or not. Usually we cook mallung with green leaves. Because I want to develop few carrot recipes which suits Sri Lankan taste, I tried this. It was a hit in our home.


If you don’t like cooked carrot same as me, try this. You’ll love to eat cooked carrot. (I always like raw carrot in salads, not in curry or in a cooked dish!).Check  how to make Carrot Sambal if you want a recipe for a carrot salad.Or check this carrot curry recipe!

For this mallum recipe, it is better if you grate carrot using a grater instead of cutting big chunks. Anyway, if you don’t like grating, slice carrot into thin pieces and follow the recipe.
Hope you’ll like this recipe and try this when you cook carrot next time.
Carrot Mallung (Carrot with Grated Coconut)

Carrot Mallung (Carrot with Grated Coconut)

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Try this recipe and let me know how it turns out for you.

Here is the recipe for Carrot mallun.(Carrot with fresh grated coconut)

Recipe: Carrot Mallung (Carrot with Grated Coconut)

Ingredients: (for 2-3 servings)

2 medium sized Carrot
½ medium sized onion sliced
1 sprig curry leaves
½ tspn mustard seeds
3-4 dried red chilies
1-2 green chilies
¼ tsp turmeric powder
1/2 tsp fenugreek seeds
1 tspn red chili powder
½ tspn raw curry powder
1” Piece of cinnamon
½ cup fresh grated coconut
2 tbspn cooking oil
Salt to taste


First, wash remove the skin and grate the carrot. Instead of grating, you can also slice carrot into small thin pieces.
Grind fresh coconut into a fine paste together with green chili, red chili, curry powder and turmeric powder. Keep aside.
Now we are ready to cook carrot.
Heat oil in a pan.
When oil is hot, add mustard seeds. When mustard seeds start to pop out, add onion, red  dried chili and curry leaves.
Stir fry till onion become tender and start emitting the aroma.
At this stage, add grated carrot to this and mix well.
Cover and cook for 2-3 minutes.
Then add fresh coconut paste which we kept aside together with fenugreek seeds and cinnamon piece.Mix well.
Cover and cook for another 4-5 minutes till carrot is fully cooked.
Add salt as per taste. Mix well.
Carrot mallung is ready to serve with plain rice.