PULICHA KEERAI THUVAIYAL | GONGURA CHUTNEY | SORREL LEAVES CHUTNEY
Foody - Buddy
Foody - Buddy
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Ingredients

  • 2.5 Cups of Gongura Leaves / Pulicha Keerai / Sorrel Leaves (Tightly Packed)
  • 1 Tbsp of Coriander Seeds
  • 1 Tsp of Whole Cumin
  • 7 Red Chillies, Big
  • 1/2 Tsp of Fenugreek
  • 1-2 Tbsp of Gingelly Oil / Nallennai
  • 1/2 Tsp of Mustard Seeds
  • 1/2 Tsp of Urad Dal
  • 2-3 mins in a medium flame till color changes and aroma comes. Turn off the flame. Let it cool for 5 mins In the same pan, add gongura leaves, saute this for few mins until leaves shrinks and color changes. Turn off the flame. Let them cool down for 5 mins In a blender, add the roasted spices, grind it to a coarse powder. To the blender, now add sauted gongura leaves and salt, grind it to a smooth paste.

Instructions

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