Pulicha Keerai or Gongura leaves are very famous in Andra Pradesh (South India). If you want spicy spicy side dish to go with rice, then this thokku should be your choice. You can even call it as chutney, where you can pair it with dosa varieties.
You can store it for days and it is one easy way to make family happy with spicy stock at home. Working women's and bachelors should try this. It makes your day easy as it can be paired with any rice, dosa, idly and even uppma.
Thokku generally can be stored for months without even refrigerated. This thokku has a unique tangy and spicy taste. Gongura leaves are rich in iron, it is a must to eat for anemic person. It is seasonal, i buy it when i see it. Lets start..
Ingredients:
Gongura leaves - 2 cups tightly packed
Onion - 1
Channa dhal / Bengal gram - 2 tsp
Red chilies - 8 nos
Mustard seed - 1 tsp
Oil - 2 tbsp
Salt as required
In the photos i have added green chilies as i like extra spicy. It is optional and i did not include in the method below.
To Temper:
Oil - 3 tbsp
Mustard seed - 1 tsp
Red chili - 2
Curry leaves 1/2 spring
Method:
1) Separate gongura leaves from stem and wash it twice in running water.
2) Heat a pan with oil, add channa dhal, mustard seed, onion and red chili and sauté it.
3) Add washed gongura leaves and cook until it reduces in quantity and it turns dark green.
4) Once the leaves are cooked well, let it stand for 5 mins.
5) Grind the leaves and the sautéed together in mixie.
6) Add very little water and grind it to a thick paste.
7) In the same pan add 3 tbsp of oil and heat it. Add mustard seed to splatter and then add curry leaves and red chili.
8) Add the grind thick paste in to the pan and sauté it for few mins.
9) Thokku should not stick to the pan or kadai you use. Once it starts to ooze out the oil put the flame in sim and leave it for 2 - 3 mins.
10) Turn out the flame and store it.
Notes:
1) If you grind it without adding any water then it will stay for 2 - 3 weeks.
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.
You can store it for days and it is one easy way to make family happy with spicy stock at home. Working women's and bachelors should try this. It makes your day easy as it can be paired with any rice, dosa, idly and even uppma.
Thokku generally can be stored for months without even refrigerated. This thokku has a unique tangy and spicy taste. Gongura leaves are rich in iron, it is a must to eat for anemic person. It is seasonal, i buy it when i see it. Lets start..
Ingredients:
Gongura leaves - 2 cups tightly packed
Onion - 1
Channa dhal / Bengal gram - 2 tsp
Red chilies - 8 nos
Mustard seed - 1 tsp
Oil - 2 tbsp
Salt as required
In the photos i have added green chilies as i like extra spicy. It is optional and i did not include in the method below.
To Temper:
Oil - 3 tbsp
Mustard seed - 1 tsp
Red chili - 2
Curry leaves 1/2 spring
Method:
1) Separate gongura leaves from stem and wash it twice in running water.
2) Heat a pan with oil, add channa dhal, mustard seed, onion and red chili and sauté it.
3) Add washed gongura leaves and cook until it reduces in quantity and it turns dark green.
4) Once the leaves are cooked well, let it stand for 5 mins.
5) Grind the leaves and the sautéed together in mixie.
6) Add very little water and grind it to a thick paste.
7) In the same pan add 3 tbsp of oil and heat it. Add mustard seed to splatter and then add curry leaves and red chili.
8) Add the grind thick paste in to the pan and sauté it for few mins.
9) Thokku should not stick to the pan or kadai you use. Once it starts to ooze out the oil put the flame in sim and leave it for 2 - 3 mins.
10) Turn out the flame and store it.
Notes:
1) If you grind it without adding any water then it will stay for 2 - 3 weeks.
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.
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