Drumstick leaves ('Murungai Ilai' in Tamil) happen to be a staple green in most of the houses of Indian villages. People in my native place make it in a unique way by adding powdered rice and fennel seeds (Sombu).Though I do not get the drumstick leaves here, I wanted to record that recipe. The recipe needs a firm green like drumstick leaf. So I replaced it with my favorite kale leaf and it turned out very successful and resembled much like our drumstick leaves.
Here goes a simple stir fry using Kale leaves.
To dry roast and powder:
Any uncooked rice - 1 tbsp
Fennel seed (sombu in tamil) - 1/2 tsp
Heat a wok. Dry roast the rice and fennel till the rice becomes white and puffy.
Let it cool. Make a fine powder out of it in a blender.
Drumstick leaves / kale leaf - a bunch (1/4 kg)
Garlic - 10 pods
red chili - 2
Fresh shredded coconut - 2 tbsp
salt - to taste
Shallot - 4
Mustard seed - 1 tsp
Curry leaf - a brig
Sesame oil - 2 tbsp
1.Take out the leaves leaving the stem.
Wash and clean the leaf very well.
If using kale leaf, chop it in to medium size pieces.
(If drumstick leaves are used, then no need to chop the individual leaves).
2. Heat Oil in a wok. Add the mustard seeds and let them crackle.
Then add the chopped shallot onion , curry leaf, broken red chilly , garlic and fry well till the onion turns soft.
3. Now put the greens and fry till the leaf reduce in volume.
Sprinkle some water and cook covered.
4.As soon as the greens get cooked add salt , powdered rice + fennel, shredded coconut and fry really well till all the water gets evaporated.
Kale leaf stir fry is ready!
(Use the same procedure to make drumstick leaves too).
Serve as side dish with any rice.
The above said quantity will be enough for 2 people.
Cooking time : 15 minutes.
It took just 15 minutes to get the entire dish done. So I am eager to end this kale leaf stir fry to the 15 minutes cooking event hosted by Mahima of Mahimaa's kitchen's.
Also the kale leaf stir fry goes to the SWC - cooking with greens event hosted by Sowmya of creative saga.