The Jarjeer leaf (Arugula/rocket leaf) is distinguished by its unusual name. Because it is a common ingredient in salads, it can also be used in other dishes. Despite its Mediterranean origins, this salad leaf can still be found in the nooks and crannies of Kerala’s kitchen gardens. Here’s how to make Jarjeer Upperi/Thoran.
- Green chillies – 2
- Shallots- 4
- Grated coconut – ½ a cup
- Salt, coconut oil, mustard – as needed
- Jarjeer leaves – 250 gram
In running water, thoroughly rinse and clean the Jarjeer leaves. Soak the leaves for 15 minutes in turmeric water. Then, wash it and cut it into small pieces. In a pan, melt the coconut oil. Mix in the mustard and shallots. Then, add the Jarjeer leaves, chopped green chilies, and salt to taste. Stir everything together thoroughly. After 5 minutes, stir in the shredded coconut and set aside. Jarjeer thoran/upperi is ready to eat.