This recipe developed while trying to recreate a very delicious memory from my childhood. It was 1986, I think, we were living in Hyderabad. We used to rent and lived in an apartment above the home owners. They had three kids and we became fast friends. As a result there were many shared meals. Our landlady was a fabulous cook, every thing I tasted at her home seemed out of the world to me. Even curd-rice with pickle was sublime! One reason was that my mom used to cook Bengali food, and this was hard-core spicy Andhra cuisine that I had never tasted before. This was new to me and mesmerizing. Now, 25 years on, I often think of that taste and try to recreate it at home.
This is a weeknight dish. So, there are short cuts that I would not otherwise do. Of course, these short cuts compromise the taste - you can't have it all, great taste with no effort, that won't be fair, will it?
I will recommend fresh grated coconut to be used if available. Also, try to make fresh squeezed tamarind paste. Next, if you do not have collard greens, use a green that is a bit coarser / tougher than, shall we say, spinach. Spinach is delicate and will not do well in the this recipe. You can use turnip greens, or mustard greens, or beet greens.
Collard Greens with Coconut
Red onions
Garlic
Coconut - desiccated, shredded. Use fresh if available.
Cumin powder
Serrano chilies
Coriander powder
Black or Brown Mustard seeds
Fenugreek seeds
Collard greens
Turmeric
Salt
Tamarind paste / pulp
Dry Red Chilies
Curry Leaves
Roasted unsalted Peanuts
Coriander leaves / cilantro
1. Paste: Take red onion, garlic, coconut, and serrano chilies and grind to fine paste. You may have to add a bit of water to get a fine paste. Then add the cumin and coriander powder and grind for another minute or so.
2. Greens: Wash collard greens in several changes of cool water to remove all dirt and grit. Remove the tough stems and central vein as well. The good thing about this recipe is that we do not precook the greens and throw away the water. Nutrients are leached out into the cooking liquid that many people pour down the drain. Here we cook the greens in it's own liquid which is full on valuable nutrients.
3. Heat oil, add mustard seeds and let cook till they start to splutter. Add some diced onions and fry for a minute or so. Add the turmeric and salt. Note, turmeric is essential when you are cooking any greens. It not only softens the greens, it has antibiotic properties that will work on any biology that we could not wash off. In India, no dish is cooked without turmeric, be it vegetables or meat. Turmeric is an essential spice in the Indian Kitchen.
4. Cook for 10- 15 minutes. If water dries out, add some more. Cook till the leaves soften. Add the tamarind paste and cook for some time. Since this was a weeknight quickie, I used a store bought tamarind concentrate. When I have some time at hand, this is how I make it.
5. Add the paste (Step 1.). Cook for another 5 minutes. Add water if you need to. Make sure that the paste gets cooked well.
6. Very important last step is Popu, or Chaunk or Tadka. There are different names for this method in India and every region (and the dish) have specific spices that will be used in this step. For this dish, I propose Mustard seeds, Fenugreek seeds, dry red chilies, curry leaves, and peanuts. What you do is in a separate small frying pan or large spoon, heat some oil to smoking point. Add the mustard seeds, fenugreek seeds, and red chilies. When they start to splutter, add the peanuts and curry leaves. Let the flavors mingle for a while, but do not burn them. Then pour this hot oil mixture on the dish, mix well.
This is a weeknight dish. So, there are short cuts that I would not otherwise do. Of course, these short cuts compromise the taste - you can't have it all, great taste with no effort, that won't be fair, will it?
I will recommend fresh grated coconut to be used if available. Also, try to make fresh squeezed tamarind paste. Next, if you do not have collard greens, use a green that is a bit coarser / tougher than, shall we say, spinach. Spinach is delicate and will not do well in the this recipe. You can use turnip greens, or mustard greens, or beet greens.
Collard Greens with Coconut
Red onions
Garlic
Coconut - desiccated, shredded. Use fresh if available.
Cumin powder
Serrano chilies
Coriander powder
Black or Brown Mustard seeds
Fenugreek seeds
Collard greens
Turmeric
Salt
Tamarind paste / pulp
Dry Red Chilies
Curry Leaves
Roasted unsalted Peanuts
Coriander leaves / cilantro
1. Paste: Take red onion, garlic, coconut, and serrano chilies and grind to fine paste. You may have to add a bit of water to get a fine paste. Then add the cumin and coriander powder and grind for another minute or so.
2. Greens: Wash collard greens in several changes of cool water to remove all dirt and grit. Remove the tough stems and central vein as well. The good thing about this recipe is that we do not precook the greens and throw away the water. Nutrients are leached out into the cooking liquid that many people pour down the drain. Here we cook the greens in it's own liquid which is full on valuable nutrients.
3. Heat oil, add mustard seeds and let cook till they start to splutter. Add some diced onions and fry for a minute or so. Add the turmeric and salt. Note, turmeric is essential when you are cooking any greens. It not only softens the greens, it has antibiotic properties that will work on any biology that we could not wash off. In India, no dish is cooked without turmeric, be it vegetables or meat. Turmeric is an essential spice in the Indian Kitchen.
4. Cook for 10- 15 minutes. If water dries out, add some more. Cook till the leaves soften. Add the tamarind paste and cook for some time. Since this was a weeknight quickie, I used a store bought tamarind concentrate. When I have some time at hand, this is how I make it.
5. Add the paste (Step 1.). Cook for another 5 minutes. Add water if you need to. Make sure that the paste gets cooked well.
6. Very important last step is Popu, or Chaunk or Tadka. There are different names for this method in India and every region (and the dish) have specific spices that will be used in this step. For this dish, I propose Mustard seeds, Fenugreek seeds, dry red chilies, curry leaves, and peanuts. What you do is in a separate small frying pan or large spoon, heat some oil to smoking point. Add the mustard seeds, fenugreek seeds, and red chilies. When they start to splutter, add the peanuts and curry leaves. Let the flavors mingle for a while, but do not burn them. Then pour this hot oil mixture on the dish, mix well.
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| Collard Greens with Coconut |
7. Serve with fresh fragrant rice and garnish with cilantro. This dish is a delight. You won't believe that you are eating collard greens and they can be so delicious. Enjoy!
PS: Sorry about the picture. I took it last night with my iPhone. The lighting was not that great. May be you will make some and send me better pictures!
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