Kale poriyal | Kale stir fry | Kale keerai poriyal

Kale is an iron-rich, beta-carotene-rich superfood. It has similar taste and nutrition as our wonder superfood Moringa leaves. Being away from India, I miss my favorite Moringa leaves, but this kale stir-fry somehow closely compensates it. It is slightly bitter, yet addition of more onions & coconut balance the taste to yield yummy side dish that goes well with sambar rice, any dal or tamarind based curry. If you like our drumstick leaves poriyal, I am sure you will love this Kale poriyal as well ! I usually buy baby kale leaves as the bitterness is mild so that my daughter too eats without any complaints. I opt for this fully-grown, textured kale leaves only when baby kale leaves are unavailable.

kale Stir fry recipe – Stepwise pics follow the below printable description:

Kale poriyal | Kale stir fry | Kale keerai poriyal

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Serves: 3

Ingredients

To wash

• kale - 6 stalks
• Turmeric powder - ¼ tsp
• Lemon juice - 20 drops

To Temper

• Coconut oil - 1 tbsp
• Mustard seeds - ¼ tsp
• Split urad dal - ½ tsp
• Broken red chillies - 2 or more

Other ingredients

• Big onion - 1
• Garlic cloves - 2 crushed
• Turmeric powder - ⅛ tsp
• Water - Nearly 1 cup
• Grated coconut - ⅓ cup tightly packed

Instructions

1. First wash Kale leaves and soak it in water mixed with turmeric and lemon juice for 5 minutes.
2. After 5 mins, again wash the leaves well. Hand-pluck the lower leaves that are not attached to the main leaf.
3. Cut out the main leaf from the thick central stalk.
4. Chop the leaves finely. Repeat the same for other leaves. Throw away the stalks. Chop 1 big onion & crush 2 garlic cloves.
5. Heat a tbsp of coconut oil. Add mustard seeds. Once spluttered, add split urad dal. Once dal starts to change color, add crushed garlic.
6. Add 2 or more broken red chillies as per your spice level. Add chopped onions with little salt just for onions.
7. Once onions are fried well(do not brown it), add chopped kale leaves. Fry for a minute.
8. Add a generous pinch of turmeric powder(optional) and water(3/4 cup to 1 cup). Stir well & cook open in medium flame until cooked well. Sprinkle more water, if required. Mine took 10 mins to cook.
9. Once cooked, add salt, keep the stove in high flame and fry until dry. Add grated coconut & fry for a minute until dry.

Notes

1.Use baby kale leaves for milder bitterness.
2.Don't add salt before kale is cooked as it will increase the bitterness.
3.Don't skip onions and coconut as they both balance the bitterness in kale.

3.5.3251

Preparation – How to make kale poriyal ?

1.First wash Kale leaves and soak it in water mixed with turmeric and lemon juice for 5 minutes.

2.After 5 mins, again wash the leaves well. Hand-pluck the lower leaves that are not attached to the main leaf.

3.Cut out the main leaf from the thick central stalk.

4.Chop the leaves finely. Repeat the same for other leaves. Throw away the stalks. Chop 1 big onion & crush 2 garlic cloves.

5.Heat a tbsp of coconut oil. Add mustard seeds. Once spluttered, add split urad dal. Once dal starts to change color, add crushed garlic.

6.Add 2 or more broken red chillies as per your spice level. Add chopped onions with little salt just for onions.

7.Once onions are fried well(do not brown it), add chopped kale leaves. Fry for a minute.

8.Add a generous pinch of turmeric powder(optional) and water(3/4 cup to 1 cup). Stir well & cook open in medium flame until cooked well. Sprinkle more water, if required. Mine took 10 mins to cook.

9.Once cooked, add salt, keep the stove in high flame and fry until dry. Add grated coconut & fry for a minute until dry.

Tips/Tricks in making kale stir fry:

• Use baby kale leaves for milder bitterness.
• Don’t add salt before kale is cooked as it will increase the bitterness.
• Don’t skip onions and coconut as they both balance the bitterness in kale.
• Related links:
  • Do try yummy Kale vadai(Click here for link).