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Collard Greens Poriyal

- submitted by Dahlia on 06-16-2009
(Collard Greens ki Sabzi, Collard Greens Thoran)
Collard greens – 1 bunch
Onion - 1/4 (chopped)
Green Chilly - 1
Turmeric Powder - a pinch
Nutmeg Powder - a pinch (optional)
Mustard seeds - 1/4 tsp
Curry leaves - 1 spring
Oil - 2 tsp
Shredded coconut – 2 tbsps (or 2 tblsp crushed peanuts or 1 egg)
1. Wash the green under cold running water.  
2. Take each leaf and cut the thick stem in the middle and bottom of the leaf.
3. After the stem from every leaf has been cut, arrange the entire leaves one over the other.
4. Roll it up and chop it finely.    
5. Heat oil in a pan and pop the mustard seeds and curry leaves.
6. Add the chopped onions and green chilli and saute for few minutes.
7. Add the chopped leaves, turmeric powder, nutmeg powder and required salt. 
8. Let it cook uncovered till the leaves become tender. The water from the leaves should be enough to cook it. Sprinkle few drops of water if needed.
9. Finally add shredded coconut or crushed peanuts or egg.
10. Toss everything together and cook for another 2 minutes.
11. Serve with white rice and some curry.

Collard Leaf

Middle rib removed

Chopped leaves

Collard Greens Poriyal

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Comments (2)

Lorraine   (January 24, 2014)
what is Collard greens called in Hindi??
Capt Chandel   (November 8, 2012)
In Himachal they call it Patroru ka Patta, there we make it different style. We steam the leaves and apply Basin with salt, pepper, Haldi paste, roll them and fry in less oil till they become brown and eaten like say a snack. The leaves are quite large and available in North India as well.

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