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Sunday, 10 May 2015

Gongura Chutney/Pulicha Keerai Thuvaiyal

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…


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
Cooking time: 20 minutes
Serves: 5-6

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.


Thank you all for visiting my space, please come back again for more delectable and mouth-watering recipes from my kitchen.

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Until then I am signing off…


4 comments:

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
Priya Anandakumar

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