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
Heat oil in a nonstick frying pan and add Urad Dal
Let it fry for a minute and then add redchillies,ginger,garlic,salt,asefotida
Keep sauteing until the lentils turn golden brown color
At this stage add grated coconut,kale leaves tamarind paste
Sprinkle a tbsp of water
Close the pan with a lid and let the leaves get cooked. It will take approximately 5 minutes
Turn off the flame and once the mixture is cooled grind to a smooth paste
Add water accordingly
You can store this in refrigerator and it stays good for up to days 4
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
Kale Chutney was last modified: February 10th, 2017 by