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It is amazing how much the locals know of the leaves and the preparation method for mallung.
Rice - either steamed white or red or any other mildly flavoured (I went for the ghee onion) -- the string hoppers (idiyappam) and hoppers (appams) are consumed with sambols, pickles, chutney, mallung (chopped green leaves mixed with grated coconut, green chilli, spices and red onions) and curries with a strong base of coconut milk.
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