Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

Easy Side Dish:

Kale poriyal (Thoran) is an easy, healthy and simple side dish that you can in just 15 to 20 minutes. Adding onion, mustard seeds, urad dal, and coconut give a South Indian flavor to the dish. It goes well with rice varieties like Sambar rice or serves it as a side with any grilled meat, chicken or fish. Check out the similar type of side dishes Spinach Poriyal and Snake Gourd Poriyal.

Smart Cooking Tips:

1. Avoid overcooking the kale, it loses its nutrition quickly.

2. Adding coconut is optional but it gives a nice taste to the dish.

Kale Indian Recipes:

You can enjoy the kale raw in but cooked kale is high in potassium. It is known as Karam Saag in India. You can find kale in the supermarkets. The leaves are bigger in size and crisper compared to the spinach. It is an excellent source of Potassium, Calcium, Fiber, antioxidants, beta-carotene, and Vitamins. Kale can be used in many recipes, you can cook with the moong dal or any other dal just like the spinach, blend with fruits for a healthy green smoothie. Check out the recipe for Kale Apple Smoothie. This simple kale stir-fry is South Indian style. Many vegetables like green beans, carrot, cabbage, spinach, bottle gourd are prepared in the same way. Moong Kale curry and Kale Subzi are the recipes prepared in the Indian style.

Kale Indian Recipe

Kale Indian recipe is an easy and healthy side dish in just a few mins. It is an excellent side dish that goes well with rice varieties.

• 1 medium size bunch Kale
• 1 cup Onion Chopped
• 1.50 tbsp Oil
• 0.50 tsp Mustard Seeds
• 0.50 tsp Urad Dal
• 2 no Dry Red Chilies
• 1 pinch Asafoetida (Hing)
• 0.25 cup Shredded Coconut
• 0.50 tsp Salt (to taste)

1. Wash and chop the kale leaves finely. Cut and discard the thicker stalks from kale leaves.

2. In a pan, heat oil, add mustard seeds and let it splutter. Add urad dal, asafoetida, red chilies, and saute until the asafoetida loses its raw smell.

3. Add chopped onion and cook until the onion becomes. Add turmeric powder and cook until the turmeric powder loses its raw smell.

4. Add chopped kale leaves and cook until the kale leaves wilts completely for 3 to 5. Add salt, shredded coconut, mix well and serve.

How to serve kale poriyal?

Serve kale poriyal as a side dish with sambar rice or rasam rice.

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