RP blogged about kale thoran last year. Ever since, it’s been a regular at our household. Coffee’s MBP ( Monthly Blog Patrol) is the perfect event to give thanks for the recipes from fellow bloggers. The theme this month is Going Lite. This was the perfect oppurtunity to thank RP for this wonderful healthy and lite recipe.
The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around ( Link)
While preparing greens, I have seen that urad dal is added along with mustard. But I used raw rice instead, as my mother would.
Kale Thoran ( original recipe here)
Kale – 1 bunch ( sliced fine)
Green chilies – 6
Grated coconut- 1/4 cup
Mustard seeds- 1/2 tsp
Raw unccoked rice- 1 tsp
Oil – 1 tbsp
Salt to taste.
Add oil to the hot pan. Add mustard seeds and when they start to splutter, add the rice. The rice will start to puff up. Add the kale and give a quick stir.
In a small mortar, mix the shallots, green chilies and coconut. Just a coarse mix is fine. Make a small area in the centre of the pan and add the coconut mixture. Cover it with the kale like this. ( You can add the coconut to the kale and give a mix but my aunt used to make thorans this way. I happened to think of her and followed her method)
Cover and cook for 5 mins on low medium heat. Stir, add salt and cook covered again till the leaves are at your desired texture. Kale leaves take longer than other leafy greens.
Serve with rice.