Description
Collard greens are a member of the cabbage family. This preparation is made in typical Tamil Nadu style Keerai paruppu using green moong dal (Pachai paruppu)| Ingredients | |
|---|---|
| 1 bunch | Collard greens |
| ¾ cup | Green gram |
| 1 no | Onion (diced) |
| 2 clove | Garlic (crushed) |
| 2 pinch | Turmeric powder |
| ¼ no | Tomato (diced) |
| 3 pinch | Asafoetida powder |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 2 nos | Dry red chilli |
| 4 nos | Curry leaves |
| ½ tsp | Salt (or to taste) |
| 4 tsp | Oil |
| ½ tsp | Grated coconut (optional) |
| 1 cup | Water |
Instructions
Wash the collard greens thoroughly, rinse each leaf separately under cold water. Remove the stems that run down the center and stack one leaf on another, roll them and cut them into thin strips or chop them finely. Pressure cook green gram(moong dal) up to to one hiss and keep aside. Heat oil in a deep sauce pan and splutter mustard, cumin seeds, dry red chillies and curry leaves. Sprinkle the asafoetida powder and fry the onions and garlic until translucent. Now add the greens, chopped tomatoes, turmeric powder, little salt and water. Cover and let simmer for 30 minutes or until the leaf becomes tender. At this stage add the cooked dal and mix to blend. Check for salt and add grated coconut, this is optional. Serve with hot steamed rice and ghee.
Notes
Collard greens takes little longer to cook when compared to other greens.
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