Kale raita | kale raita recipe
Looking for new ways to incorporate kale in your diet? Well, this kale raita is a delicious, quick and easy way to add this wonderful superfood to your diet. Even though made with just a few basic ingredients, it is still big on flavor. Kale is the hero of this dish with ginger and green chilli perfectly complementing the slight bitterness of the kale.
I did not grow up eating kale as it’s not native to India. This is one of those dishes that I experimented with and created after coming to Australia. Wanting to incorporate locally available vegetables in our diet and as a part of Indian cuisine, I created this recipe for kale raita. The most exciting part about this dish is that it doesn’t need to be limited to Indian cuisine. You can have this delicious kale raita with any cuisine, as a healthy snack or even as a dip!
What is raita?
If you are new to raita, raita is a traditional Indian yoghurt based side dish that is usually eaten with meals, especially in summers. Raita can be sweet or savory. It can be made by simply adding some spices to the yoghurt or made more complex by adding vegetables. Adding vegetables to the raita is an excellent way to increase and meet your daily vegetable requirements. Depending on the vegetables, they can be added raw or cooked. Raita can also be made with tarka (tempering) or without tarka.
How to make kale raita – steps with pictures
To make this raita, first we will cook the kale. Raw kale is usually very fibrous and cooking it makes it easier to eat and easier for the body to digest. Since there are only a few ingredients, it’s important to use fresh kale (preferably organic) for the best flavor. Prepare the ingredients by finely chopping kale, ginger and green chilli. If the kale stems are too thick, use only the leaves. I like to keep the stems as they add a little crunch.
Next, on a medium burner on medium flame, heat oil in a big enough frying pan. Add the cumin seeds and sizzle for around 8-10 seconds, taking care not to burn the seeds. Add ginger and green chilli and sauté to remove the raw smell of ginger.
Add the kale and salt, and mix.
Reduce the flame to low, cover and cook till it is done, for approximately 8-12 minutes. Keep mixing in between. The kale will wilt and reduce in size.
The amount of time to cook the kale can differ depending on the freshness of the produce. Fresh home grown kale leaves may cook faster as compared to the store bought ones. I check the doneness of the kale by pressing the stem part with the back/side of a spoon. If it presses or cuts easily, it is done.
Once it is cooked, switch off the gas and remove from heat. Let it cool down.
In the meantime, put the yoghurt in a big enough bowl and add salt as per taste (be mindful of the salt that has already been added to the kale while cooking). Whisk the yoghurt to make it smooth. I used plain greek yoghurt, but you can also use plain yoghurt or even homemade yoghurt. Add sugar (optional) to taste if the yoghurt is sour. Add a little water if the yoghurt is thick to adjust consistency. No need to add water if making it as a dip.
Once the kale has cooled down, add it to the prepared yoghurt, mix and serve with any meal.
It goes well with rice dishes such as mixed vegetable pulao, biryani or even plain/jeera rice.
Cooking in advance
Although this recipe is quick and best consumed fresh, however, if needed, you can cook the kale a day in advance and refrigerate it. Add it to the yoghurt before serving.
Storage
If you have any leftovers, store it in an airtight container and refrigerate it. Though it will be edible for a few days in the fridge, it’s best consumed fresh or by the next day.
If you tried this recipe, let me know by leaving a comment below and rating it. Please share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or tag #vegbyswati
Kale raita
Equipment
- Frying pan
Ingredients
- For cooking kale
- 2 tsp oil
- ½ tsp cumin seeds (jeera)
- 1 cm thick slice ginger finely chopped
- 1 small green chilli finely chopped
- 2 cups kale leaves finely chopped
- ¼ tsp salt
- For preparing yoghurt
- 1 ½ cups yoghurt plain or greek
- salt as per taste
- water as needed
Instructions
- Prepare the ingredients for cooking kale by finely chopping kale, ginger and green chilli. If the kale stems are too thick, use only the leaves.
- On a medium burner on medium flame, heat oil in a big enough frying pan. Add cumin seeds and sizzle for around 8-10 seconds, taking care not to burn the seeds.
- Add ginger and green chilli and sauté to remove the raw smell of ginger.
- Add the kale and salt. Mix.
- Reduce the flame to low, cover and cook till it is done (approx. 8-12 minutes). Check the doneness of the kale by pressing the stem part with the back/side of a spoon. If it presses or cuts easily, it is done.
- Keep mixing in between. The kale will wilt and reduce in size.
- Once it is cooked, switch off the gas and remove from heat. Let it cool down.
- Meanwhile, put the yoghurt in a big enough bowl and add salt as per taste (be mindful of the salt that has already been added to the kale while cooking).
- Whisk the yoghurt to make it smooth. Add a little water if the yoghurt is thick to adjust consistency.
- Once the kale has cooled down, add it to the prepared yoghurt, mix and serve.
Video
Notes
- 1 cup = 250ml
- Sugar, as per taste (optional, if the yoghurt is sour)
- Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator. The calories will also change depending on the type of yoghurt used, such as plain or greek, low fat or full fat.
I tried this recipe as I love kale. And enjoyed it. My family loved it and the taste was absolutely beautiful. My daughter enjoyed it the most.
Good job Swati.
Thank you Stiffany, for taking the time to let me know and rating it. Happy that you tried the recipe and liked it!