How To Cook Pulicha Keerai - How To Cook. Once the dal mixes well with gongura, onions and other ingredients, remove the gongura pappu to a serving. In another pan, heat 2 tbsp oil for 1st tempering.
Take thuvar (toor dhal) or green gram dhal and cook till soft. Mother's pulichakeerai kadayaal in tamilwatch in english: Pulicha keerai or gongura is rich in nutrients and antioxidants.pulicha keerai is a very good source of iron.and the list goes on.gongura pachadi is famous i. The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. In this recipe, stir fried gongura leaves grounded with red chilli, garlic, coriander seeds, cumin seeds, tamarind, salt and then again cooked in oil which helps this thokku stay good for long time. Allowed to cool, transfer into blender & grind into fine paste. When onions turn transparent, add the chopped gongura leaves, turmeric powder, salt and cook covered stirring in between. 1.wash spinach (keerai) in cold water and keep aside. Add hing, green chilli & vadagam into it. Place the chopped keerai in a heavy metal pan.
Direction to make pulicha keerai: In another pan, heat 2 tbsp oil for 1st tempering. In tamil, this spinach is called in the name of pulicha keerai. Next, add the mashed dal with a cup of water, mix well. In a pan, add about 1 tbsp oil, add the gongura / pulicha keerai leaves and cook them until they turn soft and mushy. Keerai, rice and a dollop of ghee will make your everyday lunch special. Now add the boiled gongura leaves with water.cook for 5mins. Mother's pulichakeerai kadayaal in tamilwatch in english: No need to add water since the keerai will cook in its own. This is my moms keerai recipe and has just 5 ingredients. Gongura pappu/ pulicha keerai kootu/ lentil stew with roselle /florida cranberry /indian sorrel leaves.
