|Recipes of the Sri Lanka Restaurant Tomoca|
Mallum is the salad dish. Cut fruit or vesitable root finely, and mixed with grated coconut and red onion. Then parching lightly those vesitable with tarmeric..
. The scent of fresh coconut is the most important for mullum. With this method ,we can eat vegetables without spoiling the nutritive value of bitamins. Mullum is the most suitable menu for eating vesitable. Every edible vesitables can be cooked as mullum..
What need formallum cooking
Vegetable (anykind of vegetables, such as cabbage, spinach or wild leaves, such as dropwort, Japanese parsley and so on) In Sri Lanka,they cook mullum with the leaf of manioka, passion fruit, kankun, pumpkin, mukunuvanna, etc.
Green chilli, tarmeric, onion, salt, coconut
How to make