Simple stir fry with fresh kale leaves, sautéed onions, garlic, spices and fresh coconut!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: accompaniment, lunch, Side Dish
Cuisine: south indian, tamil nadu
Keyword: kale greens, kale stir fry, keerai poriyal, thoran
Servings: 4
Author: Mullai Madavan
Equipment
Kadai / Stir Fry Pan
Ingredients
Temper
1eachDry red chili
1/2tspMustard seeds
1/2tspCumin seeds
1/2tspSplit black gramullundu
1/4tspAsafoetida
4eachCurry leavesoptional
2tspOil
Stir fry
5stalksKalelarge
1/2cupOniondiced
4clovesGarliccrushed
1/4cupGrated coconut
1/4tspTurmeric
1cupWater
3/4tspSaltor to taste
Instructions
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 sautéing 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 and discard. Finely chop the leaves and tender stems.
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 until lightly soft.
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 as a side for rice!
Notes
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 sautéing, 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.