Gongura Chutney | Pulicha Keerai Thuvayal

Gongura Chutney is a popular dish in Andhra. It is also known as Red Sorrel in English and Pulichakeerai in Tamil. There are two varieties of this keerai in market, pick the nattu keerai. I watched a program in which the health benefits of pulichakeerai was discussed so I picked up a bundle to prepare it and it turned out good. Once in a while I make this and we have it with hot rice. The keerai stays good for a week when refrigerated. 

If you looking for iron-rich, antioxidants, loads of fiber, a cure for sore throat and fever then this the herb to consume to reap full benefits. This leaves combined with vinegar is used to treat ringworm. 

GONGURA CHUTNEY/PULLICHAKEERIA THUVAYAL RECIPE

Recipe Category: Indian 
Preparation Time: 10 minutes Cooking Time: 10 minutes Serves: 6

Ingredients:

Gongura / Pulicahkeerai Leaves - 2 cup
Onion - 1, big, roughly chopped
Tomato - 1, deseeded, roughly chopped
Garlic - 2
Dry Red Chilli - 3-4, broken
Coriander Seeds - 1 tsp (optional)
Oil- 2 tsp

To Temper:
Sesame Oil - 1 tsp
Mustard - 1 tsp
Urad Dhal - 1/2 tsp
Dry Red Chilli - 1, broken

Notes:

• The leaves can be stored in a freezer bag and used when required. 
• Tamarind is not required as the leaves are very tangy and acidic. 

Method of Preparation:

1. Prepare the required ingredients. Wash the leaves. Heat oil in a kadhai, add onions, garlic and dry red chillies. 

2. Saute for 1 minute or till onion turns translucent. Add tomato, salt, turmeric powder. Add leaves and toss well. 

3. The leaves start to shrink as it gets cooked. Remove and let it cool. Grind to a fine paste. 

4. In the same kadhai, heat sesame oil and temper the items in the list. Add the gongura paste and cook in a low heat for few minutes. 

Serving Suggestion:
Best served with Dosa or Rice.

Sending this to Remmy's Kitchen!!!