Gongura/Pulicha
Keerai/Sorrel leaves chutney/pachhadi is a very popular Andhra cuisine found in
all most all the homes, hotels, restaurants,
food joints etc in AndhraPradesh. Gongura leaves is called as Pulicha
keerai in Tamil. It is loaded with iron, vitamins, folic acid and
anti-oxidants. Gongura comes in two different varieties, green and red
stemmed. The red stemmed variety is sourer
than the green stemmed variety. This thuvaiyal is a perfect blend of sour leaf
with dry red chillies, dhania, fenugreek seeds and garlic. Try out this
delectable Gongura chutney and post your feedback. Check out other interesting chutney & thogaiyal varieties here.
Here’s
how to make Gongura Chutney/thuvaiyal with step by step photos…
Other Chutney & Thogaiyal varieties that
might be of your interest...
Ellu Thogaiyal/Sesame Seeds Thogaiyal
Ingredients
Gongura leaves/Pulicha keerai/Sorrel Leaves
|
1 bunch/ 2 to 2/5 cups
|
Coriander seeds
|
1 tbsp
|
Fenu greek seeds/Vendhayam
|
¾ tbsp.
|
Urad dal [split urad dal]
|
1 tbsp
|
Dry red chillies
|
8-9
|
Garlic
|
8-9 cloves
|
Salt
|
As needed
|
Asafoetida/Perungaayam
|
One pinch
|
Gingelly oil/Nalla ennai
|
2 tbsp
|
Preparation
time: 15 minutes Recipe Category: Main Course/Lunch
Cooking
time: 20 minutes Recipe Cuisine: Andhra, India
Serves:
5-6
Author: Priya Anandakumar
Other Keerai Recipes that might be of your interest
Method
Remove
the Gongura/Pulicha keerai leaves from the stalk. Wash the leaves thoroughly
2-3 times and keep it aside.
Heat 2
tbsp of oil in a kadai, add coriander seeds, fenugreek seeds and sauté for a
minute.
Now add
split urad dal and sauté until golden color.
Add dry
red chillies, garlic, asafoetida and fry for about 3 minutes or until nice
aroma fills the room. Switch off the stove and transfer it to a plate.
Again 1
tsp of oil in the same kadai, add gongura leaves and sauté really well. The
leaves will start to change colour as shown in the photo.
Finally
add the fried red chilli mixture to the gongura leaves and mix really well for
about 30 – 40 seconds. Now switch off the stove and let it cool completely.
Add gongura
leaves mixture to the mixer and grind it along with salt to a paste.
Delicious
and tempting Gongura chutney/Pulicha keerai thuvaiyal is ready to be enjoyed.
Serve
this Gongura chutney with a tsp of gingelly oil as side dish for idlis, dosas
etc or mix it with a bowl of hot rice and enjoy your meal.
Suggestions:
Tempering of gongura chutney is optional, you can temper it with mustard seeds, cumin seeds, urad dal and mix it with gongura chutney.
You can
use 1 or 2 green chillies along with dry red chillies for added taste and
spice. But, if you are adding green chillies reduce the dry red chillies
accordingly.
Sometimes,
I do add 2-3 sambar onions[pearl onions] when frying red chillies, will add
more taste to the gongura chutney.
Adjust
the amount of red chillies and salt according to your family taste.
Using
gingelly oil to prepare this chutney, it adds more taste.
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recipes from my kitchen.
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Looks yummy, can feel the spicy...
ReplyDeletegood one
ReplyDeleteinteresting recipe...something new to me :)
ReplyDeleteNice recipe..Chutney sounds aromatic n flavorful!
ReplyDeleteThanks a lot for stopping by, pls keep visiting for more tasty, flavourful and delicious recipes.
ReplyDelete