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Home » Food » Curries/ Gravies » Keerai Puli Kuzhambu

Keerai Puli Kuzhambu

by Jiya Jesh · Updated on July 15, 2022 Curries/ Gravies| South Indian Recipes

Keerai is usually had as a kootu or a simple stir fry / poriyal. I had mulai keerai and decided to instead make a puli kuzhambu. This tangy dish goes well with rice. You could use any other greens for making this South Indian kuzhambu.

keerai puli kuzhambu, kulambu, greens, gravy, south indian

Keerai Puli Kuzhambu Recipe

Keerai Puli Kuzhambu recipe

Category:Side Dish
Cuisine:South Indian
Author:Jiya Jesh
Serves:2-3
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
a tangy gravy recipe using greens.

Ingredients

  • 1 big onion
  • 1 tomato
  • 4 cloves of garlic
  • 1 bunch of keerai / amarnath leaves
  • gooseberry-sized tamarind
  • 1 tsp mustard seeds
  • 2 dry red chillies
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 1/4 tsp methi seeds
  • 1/4 tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 tsp coriander powder
  • A few curry leaves
  • A pinch of asafoetida
  • Salt to taste

Instructions

  1. Chop onion, tomato and garlic.
  2. Wash the greens well and chop it.
  3. In a pan, heat oil. Add mustard seeds and asafoetida. Once the seeds crackle, add cumin seeds, urad dal, methi seeds, dry red chillies.
  4. Then add the chopped onions, garlic and curry leaves. Fry till the onions turn translucent.
  5. Now add the chopped tomatoes along with salt, turmeric powder, red chilli powder and coriander powder.
  6. Keep frying till the tomatoes become mashed.
  7. Now add the chopped keerai leaves and saute for a few minutes.
  8. Add the tamarind extract along with about 2 cups of water and let this boil.
  9. Once the gravy reduces to the required consistency, remove and serve hot with rice.

 

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