Thursday, March 18, 2010

Red Chard Stems...

These are from the stems of the  organic Red Chard leaves used in the Red Chard Upperi.
3 Cups: Finely chopped Red Chard stems [ from 6 leaves]
2 red pearl onions/shallots cut in half
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1 tbsp of vegetable oil/coconut oil
2 small cloves of garlic
Heat the oil and saute the shallots and garlic until soft,
Add the turmeric and chilli powders and saute for a couple of minutes
Add the finely chopped red chard stems and  season with salt,
Cook until done.
Optional: A tempering with mustard seeds, dried red chillies and curry leaves alongwith 1/4 Cup of grated coconut or just a  garnish of 2 tbsps of fresh grated coconut at the end.


  1. Very innovative recipe.. thanks for sharing!!

  2. Thanks Chandana! A friend suggested that I try Chard as a substitute for the Cheera/ Amaranth greens we use in Kerala and the flavours matched!

  3. Its been Long time I had this recipe. Nice one! and great click too.

  4. Dear Q
    How are you?
    This recipe is so new for me, and really dont know what red Chard is. please enlighten me
    happy cooking

  5. Dear Ushnishda! Good to hear from you!
    The red chard has a slightly bitter flavour and all its properties make it suitable for Bengalis and Malayali's ! :-D
    I found a link with pictures:
    It tastes remarkably like our Amaranth greens.
    Hope your trip is going well? We miss your posts.

  6. Looks great. Photos are awesome as always and great recipe to boot.

  7. This one is fantastic too. I was thinking even yesterday of getting some red chard. Now you have pushed me all the way. This weekend I shall get some for sure


Thank you for your valuable feedback!