sri-lankan

Coconut Milk Pumpkin Leaf Mallum with Rice and Fried Egg

Name: Coconut Milk Pumpkin Leaf Mallum with Rice and Fried Egg
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 66 g white rice, dry; 44 g egg; 157 g pumpkin leaves, finely shredded; 96 g coconut milk; 10 g coconut oil; 52 g onion, thinly sliced; 3 g curry leaves; 0.87 g turmeric powder; 2 g salt; 280 g water

This stir-fried dish pairs white rice, dry with egg, pumpkin leaves, finely shredded and coconut milk. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

15 g Protein

72 g Carbohydrates

35 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

66g white rice, dry 241 kcal
44g egg 63 kcal
157g pumpkin leaves, finely shredded 41 kcal
96g coconut milk 189 kcal
10g coconut oil 88 kcal
52g onion, thinly sliced 21 kcal
3g curry leaves 1 kcal
1g turmeric powder 3 kcal
2g salt 0 kcal
280g water 0 kcal

Cooking instructions

white ricewater
Cook the rice with water until tender; keep warm.
pumpkin leaveswater
Wash and finely shred the pumpkin leaves; squeeze out excess water if very wet.
coconut oilonioncurry leaves
Heat coconut oil in a pan. Add onion and curry leaves and saute 2 minutes.
turmeric powdersalt
Add shredded leaves, turmeric, and salt. Stir-fry 3 to 4 minutes until wilted and tender.
coconut milk
Pour in coconut milk and cook 2 minutes until just glossy, not soupy.
white riceegg
In a separate small pan, fry the egg to your liking. Serve the mallum and egg with the rice.