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    Kale Poriyal | Kale thoran

    June 4, 2020 By Vidya Srinivasan Leave a Comment

    98 shares
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    Kale Poriyal| Kale curry |south Indian poriyal recipe | Kale thoran is a quick and tasty Indian vegan dry side dish prepared with kale. Tasty Indian curry with kale goes well with rice and roti.

    A few years back I started cooking kale. Baked kale chips are our family’s favorite. For many years whenever I buy kale I always end up making chips.

      https://youtu.be/4rk-RjuhLCE

    I tried kale portal a few months back and It was a big flop show, I was expecting kale to cook like spinach. Cooked for a longer time and kale turned bitter.

    Recently when I was discussing this with my Amma she suggested it might be like drumstick poriyal.

    For tasty Kale poriyal

    The usual mistake I make while making kale poriyal is rough chopping. This time I discarded thick stem. Chopped the kale and washed them in a colander. Even though if you use washed kale I would recommend this step to moisture the kale.

    Now comes the important step, after washing the kale well. Squeeze out the excess water well and discard. Might sound silly but Extra water will just make the poriyal soggy.

    Yet another important thing to remember while making kale poriyal is cooking time. Time may vary based on the kale quantity but kale cooked for longer time will turn bitter. Kale poriyal

    ✔️Discard the thick stem

    ✔️Wash well and moisture the kale, squeeze the excess water

    ✔️Avoid covering and cooking the kale

    ✔️Add a pinch of sugar to balance the flavor

     

    • Nagarjuna Hotel Style Palakkura Pappu | Bangalore famous Palak dal
    • Sri lankan Spinach curry | Keerai paal curry
    • Keerai Thokku | Palakura ulli kaaram
    • Keerai sadam | spinach rice

    Other Spinach based recipes

    Poriyal recipes

    Kale Poriyal | Kale thoran

    Kale Poriyal | Kale thoran
    5 from 1 vote
    Print Pin Comment
    Prep Time: 3 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 8 minutes minutes

    Ingredients

    • Kale - 4 cups around 270 g discard the thick stem and finely chop
    • Garlic - 3 small finely chopped
    • Small Onion/shallots - 8 roughly chopped
    • Coconut - 25 grams
    • Green Chili - 2
    • Red chili - 1
    • Salt as needed
    • Sugar - 1/8 tsp
    • Turmeric powder - 1/4 tsp

    Temper:

    • Coconut oil - 10 g
    • Mustard seeds - 1/2 tsp
    • Curry leaves - few

    Instructions

    • Wash the finely chopped kale in a colander and squeeze water from the kale
    • Add coconut oil to the pan. Once the oil is hot add mustard seeds and let it crackle
    • Add both red Chilli and green Chilli (adjust their number according to your spice level)
    • Add garlic and onion; sauté
    • Add pinch of salt and cook for a minute
    • Add kale, salt, sugar and turmeric powder, mix well
    • Cook in medium flame till the kale becomes wilted and moisture is completely absorbed
    • Add coconut and mix well

    Video

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    Notes

    1. Discard the thick kale stems
    2. If you use prewashed and dried kale, Wash it again in a colander and remove excess water or add 2 tablespoon of water while cooking kale
    3. Make sure kale is well squeezed after washing. Avoid excess water. Moisture in the kale is enough for cooking
    4. If you need to cut down oil, add extra water but kale cooked in coconut oil gives a nice flavor
    5. Urad Dal and Channa Dal can be used for tadka
    6. Hing is optional
    7. Big onions can be used instead of shallots but shallots give nice flavour
    8. Collard ,chard etc, can be used instead of kale and made poriyal like this
    9. Jaggery can be used instead of sugar
    10. Little sweetness balance the bitterness
    11. Avoid over cooking kale, overcooked kale can turn bitter
    12. Adjust chili according to your taste
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients :

    Kale - 4 cups ( around 270 g) discard the thick stem and finely chop

    Garlic - 3, small finely chopped

    Small Onion/shallots - 8, roughly chopped

    Coconut - 25 grams

    Green Chili - 2

    Red chili  - 1

    Salt as needed

    Sugar - 1/8 tsp

    Turmeric powder - 1/4 tsp

    Temper:

    Coconut oil - 10 g

    Mustard seeds - 1/2 tsp

    Curry leaves - few

    How to make Kale poriyal with step by step pictures:

    • Wash the kale in a colander and squeeze water from the kale
    • In a heavy bottomed pan, add coconut oil to the pan

    • Once the oil is hot add mustard seeds and let it crackle

    • Add both red Chilli and green Chilli (adjust their number according to your spice level)

    • Do a quick sauté and add garlic and onion; sauté

    • Add pinch of salt and cook for a minute

    • Add kale, salt, sugar and turmeric powder, mix well

    • Cook in medium flame till the kale becomes wilted and moisture is completely absorbed

    • Add coconut and mix well

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