Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Sorrel Leaves/ Pulichakeerai - 1 bunch ( ~ 25-30 Leaves )
  • Oil - 2 tsp
  • Cumin - 1 tsp
  • Pepper - 4 corns
  • Coriander Seed - 1½ tsp
  • Red Chili - 3 nos
  • Green Chili - 1 no
  • Hing / Asefoetida - 1 pinch
  • Curry Leaves - 1 strand
  • Garlic - 3 cloves
  • Onion - ½ no
  • Tamarind - 1 inch
  • Salt - as required
  • Groundnut/ Peanut - ½ cup ( Optional )
  • Tomato - 1 no ( Optional, If you add groundnut dont add )
Instructions
PREP:
  1. Remove the leaves from the stem. Boil 2 cups of water in a vessel and put the sorrel leaves. Allow it to boil for about 10 min in medium flame. Drain the water and allow the leaves to get cool down. Squeeze the excess water by pressing the leaves in hands and keep it aside ready.
  2. Fry the ground nut in a pan for about 10 min and keep it aside.
COOKING:
  1. In a pan add oil, cumin, pepper, coriander seed, red chili, green chili, asefoetida, curry leaves and fry for 30 sec. Add garlic, chopped onion and fry till onion is translucent. Allow it to cool down.
  2. Grind all the above together and add the salt according to the taste.
Notes
Tastes good with white rice.
Recipe by Sashi Recipes at https://www.sashirecipes.com/pulichakeerai-chutney-sorrel-leaves-chutney.html