Pulicha keerai is named because of its sour taste... In Andhra pradesh, it is called as GONGURA... This masiyal is stored in refrigerator for a week... It goes well with curd rice..Perfect combination...!!!! It is very delicious & flavourful recipe.... You can do this recipe without boiling also..... But boiling of gongura(pulicha keerai) reduce the sour taste by 25%... No need to add tamarind for this recipe...
Actually i got this recipe from my friend DEEPANYA... first time i tasted at her home... awesome flavor.....!!!! Then i asked her about the recipe....later i tried at home...came out well... My hubby just loved it.... You too try this....
INGREDIENTS:
Pulicha keerai- 2bunches
Mustard seeds- 1tsp
Cumin seeds- 1tsp
Small onions- 10
Green chilli- 2
Red chilli- 1
Hing - pinch
Hing - pinch
Vadagam(dried) - 2tsp
Salt- to taste
METHOD:
- First remove the Gongura leaves from the stem, wash & drain the water.... Place it on a cooker, add little amount of water, salt & red chilli..... Cook for 2 whistles...
- Heat 2tsp of oil, add mustard seeds, cumin seeds.....
- Add the chopped onions & saute till golden brown color...
- Add hing, green chilli & vadagam into it..... sprinkle some salt into it.....Mix well....
- Now add the boiled gongura leaves with water....cook for 5mins.....
- Allowed to cool, transfer into blender & grind into fine paste.....
- Pulicha keerai is ready to eat with curd rice......
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