Turnip Greens Poriyal

Description

Turnip greens are very mild pleasantly bitter tasting greens. They are good when stir fried, sauteid or tossed up in hot soup. Substitute cooked turnip greens in virtually any dish you might use cooked spinach.
Ingredients
½ bunch Turnip greens
2 nos Onion (chopped)
3 clove Garlic (crushed)
2 tbsp Fresh grated coconut
4 tbsp Split roasted gram/pottukadalai
2 no Dry red chili
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Split black gram (ullundu)
¼ tsp Asafoetida
¼ tsp Turmeric powder
¼ tsp Salt (or to taste)
1 pinch Sugar
2 tsp Oil

Instructions

 

 

Coarsely ground the split roasted gram (pottukadalai / Dalia) and keep aside. Trim the rough edges and thick stems of the greens and chop them finely. Using a colander wash the greens under cold water. Rinse, drain and keep aside. Now heat oil in a pan, splutter mustard, dry red chili, cumin seeds and split black gram. Sprinkle the asafoetida and add the chopped onions and garlic. Saute till they turn translucent. Add in the chopped greens with sugar, salt and turmeric and cook over medium flame for 4 to 5 minutes. The leaves should wilt by this time and when it becomes dry, add the grated coconut and coarsely ground roasted gram flour. Fry till (another 2 minutes) everything rolls up together and serve.

 

 

Notes

Coarsely ground roasted peanuts can be used instead of Split roasted gram.

Usually turnip greens are sold as huge bunches. Using half should serve 3 people (approx).

Share and Enjoy:
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
  • Orkut
  • Google Buzz
  • LinkedIn

8 comments to Turnip Greens Poriyal

Leave a Reply

  

  

  


*

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

December 2014
M T W T F S S
« Nov    
1234567
891011121314
15161718192021
22232425262728
293031