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Finished Stir-fry with swiss chard in a white bowl
Savitha & Vinitha

Poriyal (Stir-fry) made with Swiss Chard

A simple South Indian style Chard stir fry with onion, garlic, tomato and mild spice. Served as salad or side dish for rice
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: dinner, lunch, Salad, Side Dish, stir-fry salad
Cuisine: global, mixed cuisine, South Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Oil - 1 Tbsp
  • Mustard - ¼ tsp
  • Urad dal - ½ tsp
  • Cumin seeds - ½ tsp jeera seeds
  • Asafoetida - a pinch
  • Onion - ¼ cup chopped
  • Garlic - 2 cloves minced
  • Tomato - 1 small or ⅓ cup chopped
  • turmeric powder - ¼ tsp
  • Chilly powder - ¾ tsp
  • Swiss Chard - 10 large leaves with stem see notes
  • salt - to taste
  • water - ¼ cup or less

Equipment

  • pan

Method
 

  1. Heat oil in a kadai or non-stick pan in medium high flame.
  2. Add mustard first, followed by urad dal, cumin seeds and asafoetida
  3. Add onion once the urad dal starts to change color. Make sure not to burn the cumin.
  4. Stir-fry until onion turns soft, add garlic and cut tomato for 1 minute.
  5. Add the spices and only the stem of the chard. Do not add salt yet. (see notes)
  6. Sprinkle a little water if too dry. Stir fry for 2 minutes.
  7. Now add the cut chard leaves and mix it together. (See Notes for cutting tips)
  8. Add ⅛ cup or less of water to cook the stem.
  9. Reduce flame to medium low, cover and cook for 3 to 4 minutes
  10. Now add salt an needed, the leaves will be wilted and the stem will be softened.
  11. Stir-fry until most or all of the water evapotates.
  12. Transfer to a heat resistant container.
  13. Serve with rice and curry or as a salad.

Notes

  • Adding Asafoetida to dishes to reduce flatulence and aid digestion.
  • Both leaves and the stem of the chard can be used. Young leaves taste sweeter and can be eaten raw. But mature leaves taste a little strong.
  • Cutting the Chard Leaves: 
  • -Separate the stem and the leaves. Cut the stem to small pieces.
  • Stem takes longer to cook, so add it first to the pan.
  • Make lenghtwise cuts on the leaf and then do crosswise cuts to get small pieces.
  • Add Salt in the End: When you cook any type of spinach you should add salt in the end after the leaf wilts, so that your dish doesn't turn salty.