I try to include greens in our food at least once in a week either in the form of kootu or poriyal and I have shared my version spinach kootu here and here.
But today's recipe is poriyal/stir fry with kale leaves and it tastes similar to drumstick leaves/murungaikeerai.I made the poriyal just how we make drumstick leaves poriyal.
As kale leaves has lots of carotene and anti cancer properties these days I make it often.Try this simple and healthy stir fry.
Basic Information
Preparation Time 15 minutes
Cooking Time 20 minutes
Serves 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Toor dhal/thuvaram paruppu | 3 tbs |
| Kale leaves | a bunch |
| Shallots/chinna vengayam | 5-6 |
| Coconut(grated) | 2-3tbs |
| Curry leaves | few leaves |
| Salt | 3/4 tsp |
| Oil | 2 tsp |
| Ingredient | Quantity |
|---|---|
| Mustard seeds/kadugu | 1/2tsp |
| Urad dhal/uluthamparuppu | 1tsp |
| Asafoetida/perungayam | a pinch |
| Red chilly(broken) | 2-3 |
Method
Cook the toor dhal in a pressure cooker for a whistle,no need to cook it mushy.
Meanwhile wash the kale leaves and remove the leafy part and remove the thick veins.Chop it finely,keep it aside.
Heat a pan and splutter the mustard seeds,add the urad dhal,asafoetida,red chilly and curry leaves.Saute the onion for a minute.Now add the chopped kale leaves and mix it well until it wilts.
Now add the salt and cook it covered for 2-3 minutes.Add in the cooked dhal and grated coconut and mix it well,cook it uncovered for a minute.Put off the flame.
Kale leaves poriyal is ready.
Serve it as an accompaniment for
Enjoy...............................................
- Add the salt after the leaves wilt otherwise it will become more.
- After chopping,approximately I got 4 cups of leaves.
- The dhal doesn't needs to cook mushy,it should be soft.
Comments
Post a Comment