Each season has its own beauty, maybe not winters expect for the snow. Back home I never bothered about seasons as there was hardly any season change expect the monsoon. Here I love 'spring' the most especially as it promises a new beginning… It's indeed a beautiful feeling to see the flowers blooming, bees buzzing, birds nesting, children playing outside and most of all getting some sunshine ! Yesterday we went to our local park to enjoy the spring, to my distress some trees were still barren but what I call the beauty of Spring “Daffodils” were on full bloom. I clicked away Daffodils to my heart’s content and I was a happy gal J
Coming to today’s post, I have to thank blogging for making me try new things which wouldn’t have dared to try otherwise. I saw this kale kootu in Anupa’s blog palaharam and it was one of those recipes I knew I definitely want to try and so I did. It was so delicious and we wiped off our plate clean that day. We have been buying kale often after that and now if I don’t buy the leaves, my boy often reminds me in supermarket “can you buy that curly kale amma”? Thank god he has inherited the foodie tongue of ours and he likes his greens!
Recipe adapted from - Palaharam
Kale leaves - 200 gm
Chana dal/ Kadala parippu - 1/3 cup
Shallots/ Kunjulli - 5-6 no
Grated coconut - 1/2 cup
Cumin seeds/ Jeerakam - 3/4 tsp
Turmeric powder - 1/4 tsp
Redchilly powder - 3/4 tsp
Mustard seeds- 1 tsp
- Soak chana dal for few hours and pressure cook it for 3-4 whistles.
- Chope the kale leaves and keep it aside( I didn't use stem)
- Cook kale with redchilly powder, turmeric powder, salt for 5-7 minutes.
- Make a coarse paste of shallots, cumin and grated coconut in a mixie.
- Add the cooked chana dal, coconut paste and give it mix.
- Add salt and cook for 3- 5 minutes.
- Finally take oil in small pan add mustard seeds and when it crackle add whole rechilly and curry leaves and pour the tempering to cooked Kale and give it a mix.