[www.keralites.net] TURNIP GREEN PORIAYAL

COLLARD GREENS

Turnip Greens Poriyal

Description

Turnip greens are very mild pleasantly bitter tasting greens. They are good when stir fried, sauteid or tossed up in hot soup. Substitute cooked turnip greens in virtually any dish you might use cooked spinach.

Ingredients
½ bunch	Turnip greens
2 nos	Onion (chopped)
3 clove	Garlic (crushed)
2 tbsp	Fresh grated coconut
4 tbsp	Split roasted gram/pottukadalai
2 no	Dry red chili
¼ tsp	Mustard
¼ tsp	Cumin seeds
¼ tsp	Split black gram (ullundu)
¼ tsp	Asafoetida
¼ tsp	Turmeric powder
¼ tsp	Salt (or to taste)
1 pinch	Sugar
2 tsp	Oil

Instructions

 

Coarsely ground the split roasted gram (pottukadalai / Dalia) and keep aside. Trim the rough edges and thick stems of the greens and chop them finely. Using a colander wash the greens under cold water. Rinse, drain and keep aside. Now heat oil in a pan, splutter mustard, dry red chili, cumin seeds and split black gram. Sprinkle the asafoetida and add the chopped onions and garlic. Saute till they turn translucent. Add in the chopped greens with sugar, salt and turmeric and cook over medium flame for 4 to 5 minutes. The leaves should wilt by this time and when it becomes dry, add the grated coconut and coarsely ground roasted gram flour. Fry till (another 2 minutes) everything rolls up together and serve.

 

Notes

Coarsely ground roasted peanuts can be used instead of Split roasted gram.

Usually turnip greens are sold as huge bunches. Using half should serve 3 people (approx).

---

www.keralites.net