Pulichakeerai /Gongura

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 Pulichakeerai /Gongura



Ingredients 


Pulichakeerai - 1 kattu

Green chilly - 5

Water - 1.5cups 


Gingely oil - 3tbsp 

Mustard seeds - 1/2tsp

Urad dhall -1tsp

Dry red chilly - 4

Shallots /sambar onion - 150gm (length wise Chopped) 

Salt - as you need 


Method:


☘️ Clean the leaves and remove the stems, wash the leaves and keep aside 


☘️ Take a pressure cooker and add the leaves and green chilly & pour the water, close the cooker with lid & wait for 4 whistle


☘️ Once pressure done strain the water and mash the keerai well


☘️ In a Kadaai add Gingely oil, mustard seeds, urad dhall & red chilly let it temper


☘️  Add the chopped onion and saute for 2mins, now pour the mashed keerai and salt & cook for another 5mins


☘️ Serve with hit rice and pour some Gingely oil or ghee to the rice 


Notes :


** Adjust the spicy level, This keerai should be little extra spicy 


** Don't throw the water, use this water to clean the Pooja items (brass, pithalai items)  soak for 15-20mins and wash them it will be palich palich 



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