Pulicha Keerai Thuvaiyal | Gongura Chutney | Sorrel Leaves Chutney | புளிச்சக்கீரை துவையல்

புளிச்சக்கீரை துவையல் | Pulicha Keerai Thuvaiyal | Gongura Chutney | Sorrel Leaves Chutney - In this post, we will see how to make a tasty gongura chutney/pulicha keerai thuvaiyal.

Ingredients

• Pulicha keerai - 1 bunch
• Coriander seeds - 1 tbsp
• Cumin seeds - 1 tbsp
• Methi/Vendhayam - 1/4 tsp
• Red chillies - 10-12
• Garlic - 8
• Oil - 3 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Urad dal - 1/4 tsp
• Curry leaves - a sprig
• Perungayam - 1/4 tsp

Watch the video

Method

1. Wash and clean the sorrel leaves.

2. Heat the kadai and add coriander seeds, cumin seeds, fenugreek seeds, red chillies to taste.

3. Saute in medium flame for 3 mins. Then remove to a plate and let it cool

4. In the same kadai, heat oil and add the washed sorrel leaves. Cook for 5 mins till it shrinks. Switch off flame.

5. Transfer the roasted spices and red chillies into a mixee jar, add garlic and blend till it's coarse.

6. Then add the sauteed sorrel leaves to the mixee, add salt and blend till it's smooth.

7. In the same kadai, heat oil. Add mustard seeds, cumin seeds, urad dal, hing, curry leaves and red chillies. Also add some chopped garlic. Let it fry for few mins.

8. Then add the ground sorrel leaves and mix well till it all comes together and switch off.

Serve this with hot rice and ghee.

Notes

1. There are 2 varieties of sorrel leaves. The sorrel leaves with red stem are more tangy than the ones with green stem.

2. I added lot's ofred chillies as the sorrel leaves by nature, are very tangy so to offset that you need to add more spice.

3. Some people add some tamarind to this thovayal but I did not add as this sorrel leaves is by nature very tangy.

Bible blessing - "As for me, I am poor and needy, but the Lord takes thought for me. You are my help and my deliverer; do not delay, O my God!" Psalm 40:17

Until next time,

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