Pulicha Keerai Chutney / Gongura or Sorrel Leaves Chutney

Posted on Fri, Aug 28, 2009 | 0 Comments |

Cook Time :30 Min | Servings : 2 Persons

PulichaKeeraiChutney
This is a Kongunadu style rather village style Sorrel leaves Chutney, my grand mother used to make this in bulk and pack it to us during the season. We keep it refrigirated for atleast a week and enjoy them with white rices. Sorrel Leaves are high in Iron and has lot of nutrients. They taste tangy, so the recipe should somewhat balance the taste so that it can be consumed with no troubles.
Variations can be made with adding tomatoes. Sorrel leaves chutney tastes sour. To reduce the sour taste my mom suggested to add peanuts. It would be ground in stone grinder in villages without adding water. It lasts up to a week in this way without refrigerating.
If you could avoid water it would taste better. In mixi it’s difficult to grind it very thick so i added little water.

Ingredients :
Sorrel Leaves/ Pulichakeerai	1 bunch ( ~ 25-30 Leaves )
Oil	2 tsp
Cumin	1 tsp
Pepper	4 corns
Coriander Seed	1 1/2 tsp
Red Chili	3 nos
Green Chili	1 no
Hing / Asefoetida	1 pinch
Curry Leaves	1 strand
Garlic	3 cloves
Onion	1/2 no
Tamarind	1 inch
Salt	as required
Groundnut/ Peanut	1/2 cup ( Optional )
Tomato	1 no ( Optional, If you add groundnut dont add )

Directions:

Step 1

Pick the leaves. 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. Fry the ground nut in a pan for about 10 min and keep it aside.
Step 2

In a pan add oil, cumin, Pepper, Coriander Seed, Rea 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.
Step 2

Grind all the above together and add the salt according to the taste.