Name: Gongura / pulicha keerai thokku recipe by Chitra Purushothaman at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Ingredients: For 1 bunch of shop bought keerai : Pluck the leaves from the stem, wash and drain; Soak gooseberry sized tamarind in warm water; Red chilli 15; Turmeric powder 1 tspn; Asafoetida powder 1 tspn; Crystal salt 1 tblspn; Sesame oil ¼ cup; Mustard seeds 1 tspn; Roasted and ground fenugreek seeds 1 tspn

Ingredients Serving: 5

For 1 bunch of shop bought keerai : Pluck the leaves from the stem, wash and drain
Soak gooseberry sized tamarind in warm water
Red chilli 15
Turmeric powder 1 tspn
Asafoetida powder 1 tspn
Crystal salt 1 tblspn
Sesame oil ¼ cup
Mustard seeds 1 tspn
Roasted and ground fenugreek seeds 1 tspn

Instructions

Add 1 tspn oil in a pan and add the keerai. Saute for 2 minutes till it shrinks. Don’t over cook. Set for cooling.
In a mixie jar, first add chillies, 1 tblspn salt and asafoetida and grind coarsely. Then add the sautéed gongura leaves, tamarind and grind to smooth paste.
Heat the remaining oil in a pan, add mustard seeds and when it crackles, add the ground paste. Leave the flame in low medium.
Add turmeric powder, more salt / red chilli powder which you can adjust according to the taste. Saute till the oil oozes out. Add the fenugreek powder, give a nice stir and switch off the flame.
Bring to room temperature and refrigerate.

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