Description
Swiss Chard also known as silver beet is a leafy vegetable tastes similar to Spinach. My local farmers market use to over flow with these and everytime I use to hesitate to pick a bunch, just for the fear of not knowning how to incorporate this in our Indian cooking. But now, after little exploration, found a way to include this in our meal. I have used green gram to make this lentil curry and to my surprise, it turned good.
| Ingredients | |
|---|---|
| 1 bunch | Swiss chard |
| ½ cup | Green gram |
| 1 no | Onion (chopped) |
| 3 clove | Garlic (crushed) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Asafoetida powder |
| 2 no | Dry red chilli (long) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram |
| ½ tsp | Salt (or to taste) |
| 1 cup | Water (approx) |
| 3 tsp | Oil |
| 5 nos | Curry leaves |
| 1 pinch | Sugar |
Instructions
Wash and soak Green gram (Pachai paruppu/ Split moong dal/ payatham paruppu) for 1/2 hour. Wash the long Swiss Chard stalks and leaves. The lower part of the stalks will look very thick you can cut that off and discard. Tender red stalks close to leaves can be used, as they cook quickly. Chop them finely and keep aside. I recommend cleaning even after chopping, which can done using a colander, that way the water can drain while the dal is cooking. Heat oil in pan, season with mustard, dry red chili, cumin seeds, split black gram and curry leaves. Include asafoetida powder and then add chopped onion, garlic and green gram with a cup of water. Cover and cook on medium flame for 10 minutes. Check from time to time, to see whether there is enough water to cook, bcos sometimes there is possibility of it sticking to the bottom of the pan. Once its done add turmeric powder, chopped swiss chard, sugar and salt. Cook until the leaves are wilted and tender. This should take about 5 minutes. Switch off and serve with steaming hot rice topped with ghee.
12 Comments
Kootu came out fantastic! I make chard poriyal often but I was nervous to try chard kootu. Turned out superb. I used coconut oil instead of regular oil. Thanks for this highly nutritious recipe. Pakka a staple in my home now.
Thanks Saras♥️, Chard greens are tough..poriyal sometimes tend to become more on the dry side requires more chewing..making kootu or dal is one easy peasy way to tame it 😊Thanks again for writing a feedback, appreciate it!
what is the name for swiss chard in tamil….
Ravi,
Swiss chard is a member of the beetroot family but its grown only for its leaves than root in western countries. Its nothing but leaves from beetroot plant, never seen in India but you can try asking for Chenkeerai / Sencheerai. Thanks.
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Hi Mullai,
Today i made this dhal. It was tastier than spinach dhal(this is my own opinion). Everyday i make some greens. My younger daughter started to hate spinach but today she likes to eat this. Nice post. Thanks.
Kavi.
Hai Ms.Mullai,
Thanks for posting this wonderful recipe. I tried the same way but used Spinach instead of SwissChard and still it came out well. This is my second trial and quite new since i used to make with tomatoes like other curries. This taste is different and pleasant to our taste buds. Keep up the good work! Thanks once again.
Joyce
Joyce, great to know that you tried this. Its suits for most of the Greens like Kale, Chard, Spinach and even Amaranth too. Thanks for stopping by.
I went and asked for pasali and they gave this in a shop. yea it just tastes like our pasali when you add to dhal. Good one mam… It tastes good with little coconut milk. Btw, may I know why you are adding sugar. For different taste?
Hi Manoo,
Sugar does not allow the green's/leafy veggie to change the color. So that we will add just a pinch while cooking greens.
Regards,
shan.
oh oh… I cook veges in high flame for few mins. So the colour remains abit green. I remember once mom used sugar to boil naatu kozhi. But the sugar change the curry taste right. We made mom to promise not to add it to any food. Few use vinger to boil naatu kozhi. still it gives weird taste.
OK, I guess you been answered.