Go Back

Kale Poriyal | Kale thoran

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

Subscribe to my YouTube channelCheck out Traditionally Modern Food!

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!