Kale Thoran
Kale Thoran is a healthy accompaniment to rice, a simple stir fry prepared in the South Indian style.
Ingredients
- 2 bunches about 12 oz/300-350 grams Kale leaves; washed & finely chopped
- 2 teaspoon Oil
- 1 teaspoon cumin seeds/Jeera
- 1 teaspoon mustard seeds
- ½ teaspoon ground turmeric/Haldi
- 2 garlic cloves; medium-sized; roughly chopped
- 2 - 3 whole red chillies adjust to taste; you could also use chilli flakes
- ¼ cup coconut fresh or frozen & thawed or unsweetened dried
- Salt to taste
Instructions
- Heat oil in a medium-sized skillet over medium heat.
- Splutter mustard seeds and cumin seeds.
- Add garlic cloves and fry till slightly brown and aromatic.
- Halve the whole red chillies and add it to the oil.
- Add the chopped kale leaves and turmeric and mix well.
- Add salt and cook uncovered till the leaves are cooked through.
- Garnish with coconut and serve hot.
Notes
Thoran is served as an accompaniment to rice along with other gravy dishes.
This quantity is sufficient for the three of us - two adults and one kid plus a little leftover.
If the leaves taste bitter (especially Kale and Collard Greens), adding a pinch of tamarind pulp while cooking helps remove the bitterness.
Adding turmeric and cooking uncovered helps retain the bright green color.[br]4. If there is not enough moisture to cook the leaves, then sprinkle a little water and cook the leaves through.