Rainbow chard curry ( Chard in Tamarind sauce) :Instant Pot&Stove top recipe

Scroll to bottom to see Instant pot video&recipe

I love leafy veggies. Spinach is my favorite or may be Sorrel (ChukkKura) or even Kale:-). I love to try out and adapt many of  em into my Indian cooking. One such greens are chard. When cooked, it is as delicate as spinach and the flavors are similar too. When I go shopping for veggies I can't resist buying greens. Especially if they are so colorful like Rainbow Chard. Today I got fresh N organic Rainbow chard from 'Sprouts'. 

It is better to consume leafy greens as soon as possible, with in 2-3 days as they tend to go bad fast. Since the chard is bland I wanted to cook them with tamarind, like a pulusu kura (Sour curry) we call in our region. It gives a burst of flavor with out adding loads of spices. It gives a thickness to the curry which makes it go well with Rice. Keep in mind it is not a gravy curry. Leafy greens cooked with tamarind are usually served accompanied by Plain dal( cooked yellow lentils) and Papad. Tastes delicious. 

Swiss chard/Rainbow chard/Chard has colorful stems(shown in Pics) as well as red or white ribs.The stems are too hard and fibrous to use in the curry. The ribs can be added to the curry. I usually add them along with onions. You can use rainbow chard, white or any other chard for this recipe. Scroll to bottom for Instant Pot recipe, video.

Nutrition: Chard is one of the healthiest vegetable. Rich in Vitamin A, C, cacium, iron, fiber and many more. Research says it helps regulate blood sugar levels, is a cardio healthy vegetable. Anti Inflammatory and rich in Antoxidants. To learn more about Chard visit the below site. It has lot of interesting facts about Chard health benefits. 

Servings:
Four (4)
Total time:
30 minutes
Category:
Leafy vegetables
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 1 bunch of Rainbow/red chard
• 2 tbsp Chanadal (split bengalgram)
• 2 tspTamarind extract
• Salt to taste
• 1/4 tsp Turmeric
• 3/4 th tbsp chilli powder or adjust
• 1/2 onion

For seasoning:

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 2 Red chillies

Silicon Trivets:Few people asked about the colorful place mat under the curry bowl. It's a flexible silicone Pot holder. Great to hold Cast iron pan while using. Hold any hot pot comfortably. Place mat for small bowls, Bought 2 sets and I use em mostly to place on Dining table under bowls, dishes.My back up Spoon rest  and a great one as it holds any shape/size spoon. And also garlic peeler if you don't want to ruin your Manicure :-). Place a garlic, fold over the mat, rub in back n forth motion.Ta da! My kids use it as garlic peeler for fun. And they are cheaper to buy. Oh and they are dishwasher safe. Here is the link:
Bekith Silicone Pot Holder, Trivet Mat, Jar Opener, Spoon Rest and Garlic Peeler (Set of 4) Non Slip, Flexible, Durable, Dishwasher Safe Heat Resistant Hot Pads, New Design

Swiss chard curry stove top Recipe with Photos

• Soak tamarind in warm water. Or use 2 tsp Tamarind extract from store bought bottled product.
  
• Cut the stems and discard.Slit the swiss chard leaf at the rib. Now remove the rib. Repeat with all leaves.Now you can stack the halves and Chop into thin strips.
  
  
  
  
• Chop the ribs (thick part between leaves) into small pieces.Keep em separate.
  
• Chop onions into small pieces.
  
• Now add oil to the pan. Add mustard seeds and cumin seeds and when the seeds splutter add Chanadal.
  
  
• When Chanadal browned add onions, chopped ribs. The ribs are harder than leaves so they take more time to cook.
  
  
  
  
• Cook onions till soft. Add chopped chard to the pan. Stir. Add salt to taste, turmeric. Close the pan and cook few minutes till chard is soft. You can add little water if needed. 
  
  
  
  
• Add chilli powder and tamarind extract at this point. Stir and cook till oil floats on top. You can add more water if you like it liquid with more sauce.
  
• Turn off stove and take curry into a serving dish.
  
• Serve as it is with Rice or along with Plain Dal( Cooked yellow lentils) and Papad.

Tips: 

• You can add chopped green chillies instead of chilli powder.

Related Recipes:

• Spinach Chutney (Palakura Pacchadi)
• Palakura Kandipappu podikura( Spinach with yellow lentils curry)
• Thotakura Pappu( Amaranth/Chavuli Dal)
• Malabar spinach Dal( Bacchalikura Pappu)
• Malabar spinach in tamarind sauce ( Poi leaf/ Bacchalikura Pulusu kura)
• Kale chutney
• Drumstick leaves (Moringa) with lentils 

Instant Pot Recipe

While taking video, my 5 year old rushed in and insisted on making it. And I let him. It was really fun and I was proud of him. He handled it smoothly, well almost :-) Between me n him I kind of messed it up and forgot to put Chanadal during seasoning and put it later,LOL :-).Of course it got roasted well.Also add chard rib pieces along with onion no afterwards. 

I doubled all the the below ingredients  this time as I wanted more curry. Refer to stove top recipe for detail pics.

Total time:

30 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 1 bunch of Rainbow/red chard
• 1 tbsp oil
• 2 tbsp Chana Dal Split/ Split Bengalgram)
• 2 tspTamarind extract
• Salt to taste
• 1/4 tsp Turmeric Powder
• 3/4 th tbsp Chili Powder or adjust
• 1/2 onion

For seasoning:

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin Seeds
• 2 Red chillies

Procedure:

• Cut the stems and discard on chard bunch.Slit the swiss chard leaf at the rib. Now remove the ribs. Repeat with all leaves.Now you can stack the halves and Chop into thin strips.

• Chop the ribs (thick part between leaves) into small pieces.Keep em separate.
• Chop onions into small pieces.
• Press Sauce button on instant pot, 20 minutes, Normal mode.
• Now add 1 tbsp oil to the Inner Pot. Add mustard seeds and cumin seeds and when the seeds splutter add 2 tbsp Chanadal. 
• When Chanadal browned add onions, chopped ribs. The ribs are harder than leaves so they take more time to cook.
• Cook onions till soft. Add chopped chard to the pan. Stir. Cover the Pot with lid and cook few more minutes till chard is soft. You can add little water if needed. 
• Add salt to taste, chilli powder, turmeric  and tamarind extract at this point. Stir and cook till oil floats on top. You can add more water if you like it liquid with more sauce.
• Press Cancel button  and take curry into a serving dish.
• Usually served with Rice/Quinoa, plain Dhal.