You can always add water next time. Indian yogurt is generally thinner than American (even plain, not just green).
I love most of the rice variations, just never got into yogurt + rice because it was sick food option when I was growing up 
(though so was khichdi, which I enjoy now, so 
).
My South Indian friend seem to eat curd rice as sort of a dessert?! Maybe to aid digestion? But they seem to conclude most meals with a bowl of yogurt and rice, no tempering or anything!
VEN PONGAL / Khara Pongal, Ghee Pongal
My first memory of eating this was at the famous Tirupati Temple, as their prasad / offering (the equally famous jumbo laddu was taken home 
).
The dish is similar to khichdi / risottto in’ texture, but with the added crunch of a tempering.
Lentils and rice are cooked first, and then a generous tempering of curry leaves, cumin, mustard, asafoetida, green chillies, and cashews is added. (The prasad version did not have any chillies, nor the turmeric I added by habit.)
Absolutely delicious! Comfort food for sure
I see Sri Lanka on that map!
I neglected to customize this week’s CSA box and find myself with not one but two bunches of kale in August. I don’t think I have ever cooked with kale in the summer, but I’m trying this Sri Lankan Kale Mallung, and maybe this pol sambol.
This one uses urad dahl, which I have been wanting to try.
Oops…Not South Indian.… Per Wikipedia “South Indian cuisine shares numerous similarities with the cuisines of Sri Lanka.”
I knew that…
My real question for you all is this; what is the best way to store fresh curry leaves?
How embarrassing 
Apologies @LastManStanding .
There is overlap in the Tamil food, because there are Tamil people in both places.
Poriyal or Thoran in India are similar to the Mallung preparation – various vegetables lightly sauteed with a generous tempering and finished with coconut.
Sambols are chutneys of various types that are eaten as accompaniments.
Thank you! Have you ever made it with kale, and if so, what do you think about cooking it this way? I don’t like chewy kale, and wonder about using this technique to cook it.
Also, how do you store curry leaves?
Hopefully saregama will chime in, but I brought back a huge package of fresh curry leaves in January from Australia, where my parents in-law have a massive curry leaf tree in their garden. On the flight I carried them in ziplock bags. When I got to the UK I put them loosely in Tupperware boxes lined with absorbent paper towels and left the lids loosely open and stored them in the fridge in the vegetable drawer. I’d check on them every few days to change the paper towels if they’d become damp. They lasted several weeks before the remainder became mouldy.
Curry leaves:
If they’re not fresh, I crumble them like any other dried herb, to coax out more flavor. If they’re fresh, I chiffonade them so they get eaten instead of picked out.
Kale: don’t use kale for that prep then, because it’s a quick-saute, and I don’t know that kale ever breaks down that way (unless you salt-citrus it beforehand) . Use spinach or chard or some green you like better.
Okay, thank you!
I should probably try something else. I have kale, so I was hoping to use it, and I liked the sound of that recipe since I wasn’t in the mood for something long cooked.
Life is short, don’t force yourself to eat the kale if you don’t really like it.
Have you prepped kale for salad before? You could do that to tenderize it and then use that recipe.
(When I chiffonade and then lightly dress kale with salt & acid, it breaks down quite fast, no “massage” needed)
Thank you! I thInk I will blanch and freeze it for when I will actually be looking forward to it. I really enjoy it in fall and winter dishes.
Next time try freezing them — they’ll lose some potency but last forever
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I’m making salmon tonight, but I have not decided how, yet!
Tomorrow
https://www.alittlebitofspice.com/kerala-style-beans-stir-fry-with-coconut-beans-thoran-recipe
This sounds good to me, except for the chiles:
In addition to Saregama’s methods (I use 1&2 for long storage) and Medgirl’s (up to 2 weeks or so)
You can also make Curry Leaf Podi which keeps well but the Flavor really starts to wane after about a Month.
It is great sprinkled on all sorts of Things.
