Poriyal ~~~ Dry saute / Dry fry / Vepudu / Thoran
Kale Greens Thoran / Kale Saute / Kale Vepudu / Kale Curry / Porial / Dry Kale Fry
|5 stks||Kale (large )|
|1 no||Onion (diced)|
|4 clove||Garlic (crushed)|
|1 tsp||Grated coconut|
|½ tsp||Salt (or to taste)|
|1 no||Dry red chili|
|¼ tsp||Mustard seeds|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram (ullundu)|
|4 nos||Curry leaves (optional)|
Kale takes quite a long time to cook and even after cooking fully will still look leafy and chewy. They never become soft and tender like spinach, texture similar to drumstick leaves. It can be directly cooked with some water while sauteing or can be blanched separately. I prefer to cook along with the seasoning to make the work easier. Wash the kale greens, trim off the thick stalks, chop finely and keep aside.
Heat oil in a pan, splutter mustard, cumin seeds, split black gram, dry red chili and curry leaves. Sprinkle asafoetida, add diced onions and garlic. Fry them till slightly translucent, add the chopped kale greens, turmeric and water. Let it cook uncovered for 6 minutes over medium flame or until all the water is absorbed. When it looks fully wilted and dry, add salt and garnish with coconut. Switch off and serve hot with rice.
Coconut can be substituted with cooked Moong dal too.
Usually a single bunch of Kale will have 8 to 9 huge stalks. I’ve used only half of that.
If you prefer to blanch before sauteing, then heat up 2 cups of water, bring it to a boil, drench the chopped leaves for 4 minutes, drain and then follow regular keerai poriyal preparation.
Serves 3 approx.