Chard poriyal | Chard curry
Chard Poriyal recipe, chard Thengai Curry recipe, south indian poriyal varieties, Indian vegan side recipe, healthy poriyal with step-by-step pictures, and video recipe. Check out the Chard Poriyal video recipe and if you like the video pls SUBSCRIBE to my channel.
Chard poriyal - quick 5 minutes instant tasty south Indian style poriyal variety with chard. Healthy Indian Vegan curry goes well with rice varieties
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For tasty chard poriyal
✔️Discard the thick stem
✔️Wash well and moisture the chard, squeeze the excess water
✔️Avoid covering and cooking the chard
✔️Add a pinch of sugar to balance the flavor
How long should I cook chard?
Just like any other greens, chard cooks fast. Avoid cooking it for a long time.
Can I skip onion and garlic?
Yes, onion and garlic are optional but it adds amazing flavor so I would highly recommend them.
Can I skip coconut?
You can skip coconut and add almond flour or prepare poriyal with just onion
For the Chard poriyal video recipe
Poriyal recipes
Ingredients
- 1 bunch chard trim thick stem, and fine chop
- 2 garlic finely chopped
- 7 small onions thinly sliced
- ¼ teaspoon turmeric powder
- ⅛ teaspoon sugar
- Required salt
Temper
- ½ teaspoon mustard seeds
- 1 tablespoon coconut oil
- ½ tablespoon urad dal
- 1 green chilli
- Curry leaves few
- 1 Red chilli
- ½ teaspoon Asafoetida
Finsi with
- Lemon juice 3 drops
Instructions
- Firstly, Discard the thick stem and chop the chard
- Place them in a colander and wash well; squeeze the water and let the moisture evaporates
- Add coconut oil to the pan. when the oil is hot add mustard seeds, urad dal, curry leaves, and green and red chilli ; let it splutter
- Furthermore add asafoetida and mix well
- Add garlic and onion; sauté well till onion turns translucent
- Furthermore, add chard; mix well
- Add sugar and turmeric powder, mix well
- Cook in medium flame till the chard becomes wilted and moisture is completely absorbed
- Add salt and coconut; mix well
- Turn off the stove
- Finally add drops of lemon juice; mix and serve
Video
Notes
- Discard the thick chard stems
- If you use prewashed and dried chard, Wash it again in a colander and remove excess water
- Make sure chard is well squeezed after washing. Avoid excess water. Moisture in the chard is enough for cooking
- If you need to cut down oil, add extra water but chard cooked in coconut oil gives a nice flavor
- Chana Dal can be used for tadka
- Hing is optional
- Big onions can be used instead of shallots but shallots give a nice flavor
- Collard can be used instead of chard and made poriyal like this
- Jaggery can be used instead of sugar
- Little sweetness balance the bitterness
- Avoid over-cooking chard
- Adjust chili according to your taste
Ingredients
1 bunch chard, trim thick stem, and fine chop
2 garlic, finely chopped
7 small onions, thinly sliced
¼ teaspoon turmeric powder
⅛ teaspoon sugar
Required salt
Temper
½ teaspoon mustard seeds
1 tablespoon coconut oil
½ tablespoon urad dal
1 green chilli
Curry leaves few
1 Red chilli
½ teaspoon Asafoetida
Finish with
Lemon juice 3 drops
How to make Chard poriyal with step-by-step pictures
- Firstly, Discard the thick stem and chop the chard
- Place them in a colander and wash well; squeeze the water and let the moisture evaporates
- Add coconut oil to the pan. when the oil is hot add mustard seeds, urad dal, curry leaves, and green and red chilli ; let it splutter
- Furthermore, add asafoetida and mix well
- Add garlic and onion; sauté well till onion turns translucent
- Furthermore, add chard; mix well
- Add sugar and turmeric powder, mix well
- Cook in medium flame till the chard becomes wilted and moisture is completely absorbed
- Add salt and coconut; mix well
- Turn off the stove
- Finally, add drops of lemon juice; mix and serve
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