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Gongura / pulicha keerai thokku

Chitra Purushothaman
20 minutes
Prep Time
20 minutes
Cook Time
5 People
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ABOUT Gongura / pulicha keerai thokku RECIPE

My mom's signature dish

Recipe Tags

  • Veg
  • Medium
  • Everyday

Ingredients Serving: 5

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


  1. 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.
  2. 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.
  3. Heat the remaining oil in a pan, add mustard seeds and when it crackles, add the ground paste. Leave the flame in low medium.
  4. 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.
  5. Bring to room temperature and refrigerate.

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