Kale Aloo Subzi

Written by Mullai

Modest, friendly and hardworking.  "Virgoans Rule"..


  1. Arati

    Sooo delicious! It took me about 5-6 (not 3 min)minutes to get all the kale cooked and water evaporated, and I also added about 1 tsp of tamarind paste. Thanks for this GREAT recipe. A keeper!!

  2. anita

    excellent recipe. Thank you. The entire site is very good. I have tried most of the reciples, and everytime its good. Thank you once again.

  3. m.viji

    mullai, aloo kale looking different & yummy.kalekarathu keera family ya… i didn’t hear this name in my place.i would like to try all type of keerai. i’ll search this kale again.

  4. gayu1981

    Hi mullai

    I have tried your kale green poriyal already.came out well.

    We get a typical baby spinach in US here, which leaves lot of water unlike our indian spinach varieties, so i can’t make any poriyal/keerai kadayal with this spinach. so finaly i made a dry poriyal with kale. it was neatly cooked, and dry. but still, it tasted ‘raw’ while eating. Can anything be done for this?if yes, i wud love to try this recipe also with potato.

    btw, also do you have any idea how to make dry keerai poriyal, or a simple keerai kadayal with the regular baby spinach we get from stores here?even if i put only the spinach leaves with absolutely , no water, no salt also – leave it for whistle, when i open its full of water inside..i don’t know how to overcome this problem.

    Thanks in advance

    1. Mullai

      Gayu, Matured kale leaves tend to be chewy even after cooking them fully. I've made that point clear in my Poriyal recipe. Kale usually have this rugged texture which never melts like spinach, so proceed if you can handle that, but never tasted raw once cooked and I'm sure about that. Coming to your second question.. ofcourse baby spinach do release water when they wilt, just fry them over the stove top for few minutes and they sure evaporate.  Never pressure cook those greens… cook the dal and other stuff and finally give it a stir with the leaves for few minutes. Site do have some poriyal and kadayal recipes, check out the index or use the search.


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