How To Cook Pulicha Keerai - How To Cook. Add mustard seeds and when they pop, add the fenugreek seeds. The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes.
Pulicha keerai masiyal Bala's ekitchen
Pulicha keerai or gongura is rich in nutrients and antioxidants.pulicha keerai is a very good source of iron.and the list goes on.gongura pachadi is famous i. The onions give the keerai a nice richness. See more of ammu mas kitchen on facebook. Next, add the 2 cups chopped gongura leaves and saute in oil for a min. The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. Arakeerai, siru keerai or even palak works well for this recipe. When onions turn transparent, add the chopped gongura leaves, turmeric powder, salt and cook covered stirring in between. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. Place the chopped keerai in a heavy metal pan. Pulicha keerai is ready to eat with curd rice.
The leaves will have a cooked/fried consistency. C ool down the pressure cooked dal with gongura for at least 10 minutes. Allowed to cool, transfer into blender & grind into fine paste. No need to add water since the keerai will cook in its own. 3.spinach looks like below picture if it is cooked. Next, add the 2 cups chopped gongura leaves and saute in oil for a min. Keerai, rice and a dollop of ghee will make your everyday lunch special. Add salt to taste and give another mix. Jun 25, 2017 ·by swathi.this post may contain affiliate links · Pluck all the gongura / pulicha keerai leaves, wash them and set it aside freely so that they are free from moisture and any water content on the leaves. In a pan, add about 1 tbsp oil, add the gongura / pulicha keerai leaves and cook them until they turn soft and mushy.
