Kale is considered to be a highly nutritious greens with powerful antioxidants. To the people whoever misses the taste of drumstick leaves (murangai keerai) will definitely love it as kale gives the similar taste and texture. As it has a thick texture, it has to be finely chopped to be cooked properly.
Serves up to 3 people
Preparation time:20 minutes
Ingredients:
1 bunch of kale greens
1/4 cup of peanuts
4 red chillies
3 cloves of garlic
1 tsp of Bengal gram dhal
1 tsp of mustard
pinch of asafoetida
1 tbsp of oil
salt as required
Preparation:
1. Heat oil in the saucepan, add the seasoning( mustard and Bengal gram dhal). As the mustard sputters, add crushed garlic, 2 red chillies and pinch of asafoetida. Saute for 2 minutes.
2. Add finely chopped kale to the pan, saute well and close the lid. Allow the greens to cook for 15 minutes.
3. Dry roast peanuts with the remaining 2 red chillies separately in a pan and grind to coarse powder.
4. Add 3-4 tbsp of powdered peanuts to the kale and mix well. Close the lid for 5 more minutes. Keerai porial is ready. Serve with rice and 1 tsp of ghee.
Serves up to 3 people
Preparation time:20 minutes
Ingredients:
1 bunch of kale greens
1/4 cup of peanuts
4 red chillies
3 cloves of garlic
1 tsp of Bengal gram dhal
1 tsp of mustard
pinch of asafoetida
1 tbsp of oil
salt as required
Preparation:
1. Heat oil in the saucepan, add the seasoning( mustard and Bengal gram dhal). As the mustard sputters, add crushed garlic, 2 red chillies and pinch of asafoetida. Saute for 2 minutes.
2. Add finely chopped kale to the pan, saute well and close the lid. Allow the greens to cook for 15 minutes.
3. Dry roast peanuts with the remaining 2 red chillies separately in a pan and grind to coarse powder.
4. Add 3-4 tbsp of powdered peanuts to the kale and mix well. Close the lid for 5 more minutes. Keerai porial is ready. Serve with rice and 1 tsp of ghee.
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