Collard greens and spinach kadayal

Collard Green and Spinach blended chutney

Collard greens is type of green leafy vegetable that is available in US, it has a slight bitter taste like "Agathi Keerai" in Tamil. This green tastes close to mustard greens or methi leaves, you can try the methi leaves recipes like saag recipes using collard greens.  Indian Greens are one good thing to be missed in US. There are some Indian greens available in Indian grocery stores but there are lot of South Indian greens that are not available here. I started preparing with the greens available here with the same south Indian recipe and this is one such recipe. The blend of collard greens and spinach makes some magic.  If collard greens are not available in your place, mustard leaves are a good alternative. If you are Tamil Nadu, you can skip both spinach and collard greens and try the recipe with "Arai Keerai" 


Spinach - 1 whole bunch
Collard Greens / Mustard Greens - 7-8 leaves or half of the chopped Spinach.
Dry red chillies -4 or according to taste.
Ripe plum tomato - 1 
Urad dal( Black skin removed black lentil or white lentil) - 1 Tbsp
Cumin Seeds - 2 tsp. 
Gralic cloves- 4. 
Tamarind - 1 inch long or 1 tsp of tamarind paste. 

Collard greens takes longer time to cook than spinach. 

1. Take a saute pan, and and saute the chopped collard greens leaves until they are soft and well cooked. 
2. Remove the collard greens and add oil to the same saute pan.
3. When the oil is hot, add the urad dal. When the dal turns golden brown add cumin seeds, dry red chillies, tamarind and garlic cloves. 
4. Now, add the tomatoes along with a pinch of salt.
5. Once the tomatoes are soft and cooked, add the spinach leaves.
6. After 3-4 min, the spinach leaves will be cooked and have reduced in volume. now add salt according to the reduced volume of greens. Now add the collard greens and cook well with the spinach and tomato blend.After adding collard green, cook for a minute or two, do not cover while cooking. Over cooking will change the color of the greens. 
7. Remove from heat, and let the mixture cool for 3-4 min. 
8. Using hand blend and mixer, blend the greens mixture. 

If using a hand blender make sure the heat is turned off.
Serve the blended mixture with hot steamed rice and a tsp of ghee. 


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I started learning cooking from my grandmother, Mrs. Gunaseeli, who gave me her recipes and tips and some measurement tools for making them. The red measuring cup that I use in my recipes was once owned by my granny. My grandmother is very passionate about cooking and travel. She has written many cook books. This blog is one way to document her writing and to make it available for everyone.