Mustard Greens are generally available in winter season only. You get them very rare in other seasons. This leaf contains Vitamin K, A, C and Copper. Vitamin K is not a regular health supplement in our food and this leafy vegetable takes care of the same. Vitamin K helps in helping blood clot.
It is advisable to use this leaf in our diet when this vegetable is available. This Poriyal goes well with Roti and Rice.
Kadugu Keerai / Mustard Greens / Sarso – 1 big bunch (washed, rinsed and chopped – 4 cups)
Oil – 2 tbsp
Mustard Seed – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 3 (broken)
Onion – 2 (finely chopped)
Grated Coconut – 3 tbsp
Salt – to suit taste
Heat the Oil in a pan. Add Mustard Seeds and Urad Dal. Allow the Mustards to crackle. Add the Red Chillies. Stir for a few seconds. Add the finely chopped Onion and stir fry till the Onion becomes translucent. Add the Mustard Greens. Mix well. Cover with a lid and simmer for 4 to5 minutes in medium flame till it withers.
Now, add Salt as required. Mix well. Cook till the Greens become dry. Add the grated Coconut, stir well and cook for a minute. Transfer to a serving bowl.