Pulicha keerai thogayal, gongura chutney. A popular and tasty thogayal made with gongura or sorrel leaves and few spices. Pulicha keerai thogayal goes well with steamed rice.
Pulicha keerai thogayal is a necessity when you are quite busy in your daily chores. If refrigerated, it stays good for a week. I am serious!
I learned this pulicha keerai thogayal recipe from my mom. She makes this thogayal once in two weeks during my childhood days. Oh!!! how much I love this thogayal!
I have tried many gongura and pulicha keerai thogayal recipes, but this recipe is simply fantastic. I can assure you that you just can’t go wrong with this recipe unless you really screw it up.
Pulicha keerai thogayal has a lot of goodness in it, so you can have it without any guilt.
My mom came here to stay with us just two weeks ago. She bought four bunches of pulicha keerai from India. I requested her to make this thogayal for me so that I could take some pictures and post it here. She happily yielded to my request. So here I am with pulicha keerai thogayal recipe.
If you are looking for more thogayal recipes, then you might like:
murungai keerai thogayal
mangai pudhina thogayal
Preparation time. 5 minutes
Cook time. 15 minutes
Recipe cuisine. south indian
Recipe category. main
Pulicha keerai/gongura/sorrel leaves – 2 bunches or 6 cups
Garlic cloves/poondu – 6 to 8
Green chillies – 4
Tamarind – lemon sized
Salt – as required
Gingelly oil/nallennai – 2 tbsp
Mustard seeds/kadugu – 1 tsp
Urad dal/ulutham paruppu – 1/2 tsp
Vadagam/seasoning balls – 2 tsp
Red chillies/kanja molaga – 4
Note. The ingredients shown will vary with the original quantity.
1. Wash the pulicha keerai/sorrel leaves and set aside. In a wide pan, add 3 cups of water, pulicha keerai, tamarind, garlic, and green chillies. Bring it to boil. Once pulicha keerai/sorrel leaves gets cooked and turns mushy, switch off. Let it cool down. 2. Once it cools down completely, transfer the pulicha keerai/sorrel leaves to a blender. Grind it to a fine paste.3. Heat oil in a pan. Add mustard seeds and let it splutter. Then add urad dal, vadagam, and red chillies. Once urad dal turns golden brown, add the ground paste. Stir well.4. Cook for three minutes and add salt. Stir well.Now, pulicha keerai thogayal/gongura chutney is ready! Serve it with steamed rice.