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  • 1 bunch chard trim thick stem, and fine chop
  • 2 garlic finely chopped
  • 7 small onions thinly sliced
  • 1/4 teaspoon turmeric powder
  • 1/8 teaspoon sugar
  • Required salt


  • 1/2 teaspoon mustard seeds
  • 1 tablespoon coconut oil
  • 1/2 tablespoon urad dal
  • 1 green chilli
  • Curry leaves few
  • 1 Red chilli
  • 1/2 teaspoon Asafoetida

Finsi with

  • Lemon juice 3 drops


  • 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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  1. Discard the thick chard stems
  2. If you use prewashed and dried chard, Wash it again in a colander and remove excess water
  3. Make sure chard is well squeezed after washing. Avoid excess water. Moisture in the chard is enough for cooking
  4. If you need to cut down oil, add extra water but chard cooked in coconut oil gives a nice flavor
  5. Chana Dal can be used for tadka
  6. Hing is optional
  7. Big onions can be used instead of shallots but shallots give a nice flavor
  8. Collard can be used instead of chard and made poriyal like this
  9. Jaggery can be used instead of sugar
  10. Little sweetness balance the bitterness
  11. Avoid over-cooking chard
  12. Adjust chili according to your taste
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