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