PULICHAKEERAI

PULICHAKEERAI/GONGURA CHUTNEY

INGREDIENTS 

Pulichakeerai         - 1 bunch

Dried red chilly     - 8 nos.

Fenugreek              - 3/4 tsp

Curry leaves          - few

Hing                        - 1 pinch

Turmeric powder- 1/2 tsp

Cumin seeds         - 1/2 tsp

Garlic                     - 2 cloves

Gingelly oil           - 1 tbsp

Salt                         - as required 

METHOD 

1. Heat the kada with 2 tsps of oil. Clean and take the gongura leaves(Throw away the stems.. clean carefully inorder to avoid injuries created by the thorns.. take only the leaves) and saute in that oil without adding any water..

2. Since the gongura leaves segregate water while cooking, (avoid water for all spinaches).. wait till all the water gets evaporated.

3. The color of the leaves get changes after all water gets dispersed. 

4. Now heat the kada and dry roast the fenugreek,  dried chilly, garlic, curry leaves, cumin seeds without burning.. and now partially course the heated items.

5. Now heat a kada with the Gingelly oil.. temper the mustard seeds,  turmeric powder, and  hing.

6. Now add the cooked gongura leaves.. and add the partially coursed masala.

7. Check for salt and add the required amount..

8. Cook for few minutes.. keep stiring till it get completely mixed.. Pulichakeerai/ gongura chutney is ready to serve..

This is an aromatic spicy recipe.. can be stored in glass bottles for later use. Best chutney for rice.. can be used as a pickle too.. The best must try Andhra recipe.. can be served with plain rice and idly dosas too.. Happy appetite.. Keep supporting *ferdinskitchen*