Pulicha Keerai Chutney is a rustic Kongunadu-style chutney made with tangy sorrel leaves. My grandmother used to prepare it in larger quantities during the season and pack some for us to enjoy with hot white rice.
Sorrel leaves have a naturally sharp, sour flavor and provide a variety of nutrients. The spices, onion, garlic, and optional peanuts help balance that tanginess and give the chutney a rich, earthy taste.
In villages, this chutney was traditionally ground very thick on a stone grinder without adding water. When using a mixie or blender, a small amount of water may be needed, but using as little as possible gives the chutney a better texture and more concentrated flavor.
Pulicha Keerai Chutney / Gongura / Sorrel Leaves Chutney
Recipe Details
Chutney / Side Dish
Kongunadu / Tamil Nadu
Sashi
20 minutes
25–30 minutes
45–50 minutes
2
Ingredients
Main Ingredient
- Sorrel leaves / Pulicha Keerai / Gongura – 1 bunch, about 25–30 leaves
- Water – 2 cups, for cooking the leaves
For the Chutney Masala
- Oil – 2 tsp
- Cumin seeds – 1 tsp
- Black peppercorns – 4
- Coriander seeds – 1 1/2 tsp
- Dried red chilies – 3
- Green chili – 1
- Asafoetida / Hing – a pinch
- Curry leaves – 1 sprig
- Garlic – 3 cloves
- Onion – 1/2 medium, chopped
- Tamarind – 1-inch piece
- Salt – to taste
- Water – a little, only if needed for grinding
Optional Variations
- Peanuts / Groundnuts – 1/2 cup
- Tomato – 1
Use either the peanut variation or the tomato variation, according to your preference.
Preparation
- Separate the sorrel leaves from the tougher stems and rinse them well.
- Bring 2 cups water to a boil in a pot.
- Add the sorrel leaves and cook over medium heat for about 10 minutes, or until completely wilted and tender.
- Drain the leaves thoroughly and allow them to cool.
- Gently press out the excess water and keep the cooked leaves aside.
- If using the peanut variation, dry-roast the peanuts in a pan over medium-low heat until aromatic and lightly browned. Allow them to cool.
- Chop the onion and keep the remaining ingredients ready.
Cooking Instructions
- Heat the oil in a pan over medium heat.
- Add the cumin seeds, black peppercorns, coriander seeds, dried red chilies, green chili, asafoetida, and curry leaves.
- Fry for about 30 seconds until aromatic.
- Add the garlic and chopped onion.
- Sauté until the onion becomes soft and translucent.
- If using the tomato variation, add the chopped tomato at this stage and cook until soft.
- Remove the pan from the heat and allow the mixture to cool.
- Add the cooked sorrel leaves, sautéed spice mixture, tamarind, and salt to a mixie or blender.
- If using the peanut variation, add the roasted peanuts.
- Grind into a thick chutney. Avoid adding water if possible; if the mixture will not move in the blender, add only a very small amount at a time.
- Taste and adjust the salt if needed.
Tips
Keep It Thick: Pulicha Keerai Chutney tastes best when ground very thick. Use as little water as possible while grinding.
Peanut Variation: Roasted peanuts help mellow the sharp sourness of sorrel leaves and give the chutney a nutty flavor and thicker texture.
Tomato Variation: Tomato can be used for a different version of the chutney. Following the original recipe, use the tomato variation instead of adding peanuts.
Tanginess: Sorrel leaves are naturally sour, so taste the chutney after grinding and adjust the salt and chilies to balance the flavor.
Stone-Grinding: Traditionally, this chutney can be ground on a stone grinder without adding water, producing a very thick and concentrated chutney.
Storage: Transfer the cooled chutney to a clean, airtight container and refrigerate promptly. Always use a clean, dry spoon when serving. For longer storage, freeze small portions rather than keeping the chutney at room temperature.
Serving Suggestion
Serve Pulicha Keerai Chutney with hot steamed white rice. A little sesame oil or ghee can be mixed with the rice when serving, if desired.
Recipe Source: From my mom and grandmother.
Leave a Reply