Collard Greens Thanni Saaru

'Thanni Saaru' is a soup like curry, made predominantly with greens and coconut milk. The slightly bitter tasting greens like drumstick leaves, Manathakali keerai, or Agathi keerai are used for this saaru.
 I experimented this dish with the fresh bunch of collard greens. Traditionally it is made with freshly made coconut milk (thin and the thicker version), but I used the coconut milk from the can. This is a great way to use collard greens apart from the porial/stir fry.

Ingredients:
3 cups chopped collard greens
1 cup coconut milk from the can
1 cup water
2 green chillies(slit) / red chillies
1 clove garlic, sliced thin
1 medium onion chopped
1 medium tomato chopped
1 tsp mustard
1/2 tsp fenugreek/methi seeds(optional)
1 tsp jeera/cumin seeds.


Method:


Wash the Collard greens and remove the center stalk from the leaf. Roll the leaf and chop finely.
Add 2 tsp of oil in a sauce pan.
When the oil is hot add mustard seeds, methi and jeera.
When the mustard pops, add the onion, garlic green chillies and fry till translucent.
Now add the tomatoes and cook till mushy Add the collard greens, and salt.
Add the water, cover and cook in medium heat for atleast 10 minutes. 
Once the greens are cooked, add the coconut milk and give it a stir.
Bring it just to a boil. Switch off just when it becomes frothy. 
Do not over boil or it will become curdled.


Enjoy with hot steamed rice.

Red Swiss Chard Greens Stir Fry/Porial.

I have tried a variety of greens like turnip, collard, mustard  that are available in the US to make stir fry /porial. Each of these tasted good in its own way, but didnt get close to the authentic South Indian keerai porial (stir fry). That includes spinach too as I make only dal with spinach, the porial either turns up a little bitter or gets soggy. Recently I tried a bunch of these Red Swiss Chard for a simple stir fry with shredded coconut and am hooked to the taste ever since. It tastes more like 'Ponnanganni Keerai' that we get in back home in Chennai. (I am a great fan of that one)
 Do try this porial when you get a chance to grab a bunch of these Chard, it has such delicate taste and flavor.

Ingredients:
1 bunch of Red Swiss Chard
1 small onion finely chopped
2 green chillies/red chillies(optional)
2 tblsp shredded coconut (optional)

for tempering:
1 tsp mustard
2 tsp urad dhal
1 tsp jeera/cumin seeds

Method:

Wash the Greens well. Remove the thick part of the center stalk and then chop the greens finely
In a pan add 2 tsp of oil. When the oil is hot add the mustard, urad dhal and jeera seeds. (If using red chilli add it at this stage).
When the mustard pops, add the chopped onion, and slit green chilies
Fry till translucent .Now add the chopped greens and stir to wilt. Add salt to taste.
Reduce the flame to low, cover and cook for about 10 mins. ( no need to add water.)
Add 2 tblsp of shredded coconut , mix and switch of the stove.

Notes:
Reduce the flame to 'low' after wilting.
Do not discard the stems. Store it in a ziplog bag and use them when making sambhar or dhal, tastes delicious.
Coconut is completely optional. I did not use in this picture.