Kale Chutney

Chutneys are an integral part of breakfast menu in South India. These are served as side dish to traditional breakfasts like Dosa (Lentil crepes) Idli (steamed lentil cakes). Kale is such a versatile ingredient and apart from using it widely in salads,smoothies we can include it in many other ways.

For this tangy chutney you will need.

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Kale Chutney

Chutneys are an integral part of breakfast menu in South India. These are served as side dish to traditional breakfasts like Dosa (Lentil crepes) & Idli (steamed lentil cakes). Kale is such a versatile ingredient and apart from using it widely in salads,smoothies we can include it in many other

Servings

Ingredients

• 1 bunch Kale
• 1/2 cup Coconut Grated
• 2 Chillies Dried Red
• 1/2 tbsp Tamarind Paste
• 1 tbsp Black Gram Urad Dal /
• 1/2 tsp Ginger
• 2 Clove Garlic
• pinch Asafoetida a generous
• 1/4 tsp Salt
• 1/2 tbsp Oil

Servings Ingredients 1 bunch Kale 1/2 cup Coconut Grated 2 Chillies Dried Red 1/2 tbsp Tamarind Paste 1 tbsp Black Gram Urad Dal / 1/2 tsp Ginger 2 Clove Garlic pinch Asafoetida a generous 1/4 tsp Salt 1/2 tbsp Oil

Instructions

1. Heat oil in a nonstick frying pan and add Urad Dal
2. Let it fry for a minute and then add redchillies,ginger,garlic,salt,asefotida
3. Keep sauteing until the lentils turn golden brown color
4. At this stage add grated coconut,kale leaves tamarind paste
5. Sprinkle a tbsp of water
6. Close the pan with a lid and let the leaves get cooked. It will take approximately 5 minutes
7. Turn off the flame and once the mixture is cooled grind to a smooth paste
8. Add water accordingly
9. You can store this in refrigerator and it stays good for up to days 4
10. I served this as an accompaniment to Green Moongdal Dosa. You even use this chutney as a spread on your regular toast or even be served with Rotis Poori can can