Description
Simple Keerai Poriyal using Swiss Chard.Poriyal ~ Tamil
Thoran ~ Malayalam
Kura ~ Telugu
Palya ~ Kannada
Subzi ~ Hindi
Varai ~ Sri Lankan Tamil
| Ingredients | |
|---|---|
| 1 bunch | Swiss chard |
| 2 nos | Onion (chopped) |
| 4 clove | Garlic (crushed) |
| 2 no | Dry red chili |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Split black gram (ullundu) |
| 6 nos | Curry leaves |
| ¼ tsp | Asafoetida |
| 2 pinch | Turmeric powder |
| 1 pinch | Sugar |
| ¼ tsp | Salt |
| 3 tbsp | Fresh grated coconut (or use dry desicated coconut )) |
| 2 tsp | Oil |
Instructions
Swiss Chard, belong to the beet family, very mild and taste similar to spinach. Wash them in cold water, chop just a couple of inches from the lower bottom of the stem, discard only the matured thick stalks, as tender stalks are edible and taste good. Chop them finely and wash again to make sure all the sand in it are washed away. Heat oil in a pan, splutter dry red chili, mustard, cumin seeds, split black gram and curry leaves. Sprinkle asafoetida and fry the chopped onions and garlic. Let them turn translucent, add in the chopped greens along with sugar and turmeric. Stir fry for 5 minutes over medium flame or until the leaves look wilted. Now add salt and grated coconut and fry for few seconds. Switch off and serve as a side for rice.
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