Wednesday, June 26, 2013

Pulicha keerai masiyal

Pulicha keerai masiyal
Pulicha keerai masiyal

Ingredients (serves for 2):

Pulicha keerai - 1 kattu
tamarind - 1 small piece 
red chilli - 4 nos
onion - 1 ( chopped)
garlic - 4 pods ( chop it finely)
mustard seeds - 1 tsp
urad dal - 1 tsp
salt - as needed
sesame oil - 2 tsp


  • Separate the stems from pulicha keerai and cook only the leaves with 1/2 cup of water ( 1 cup size = 150 ml)
  • Once it is fully cooked, its color will get changed. While cooking, It will easily stick to the bottom of the vessel if it is out of water. Make sure it has little water at the bottom by checking often. 
  • Grind the cooked leaves with one red chilli to coarse paste. Don't grind to a smooth paste. It tastes good only if you grind to a coarse paste. 

  • Heat a vessel with oil and add mustard seeds, urad dal, 3 red chilli, salt chopped onions and garlic.

  • Once the onion become golden brown in color, add the grounded paste. Let it cook for 4 - 5 mins. Switch off the flame. It goes well with rice. 

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  2. When to add tamarind?

    1. Oops. I missed that step . Add tamarind while cooking the leaves.


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