KARI LEAFS Malaysian flavour's PULICHA KEERAI KARI
How To Cook Pulicha Keerai - How To Cook. Once cooked, mash it lightly, then add the cooked dal, cooked peanuts and needed water. Pressure cook for upto 5 whistles.
KARI LEAFS Malaysian flavour's PULICHA KEERAI KARI
Next, add the mashed dal with a cup of water, mix well. When onions turn transparent, add the chopped gongura leaves, turmeric powder, salt and cook covered stirring in between. In another pan, heat 2 tbsp oil for 1st tempering. No need to add water since the keerai will cook in its own. Add jeera, finely chopped tomato, salt, sambar powder and turmeric powder. Serve with hot steamed rice and any vegetable curry. Transfer it to a grinder jar and grind in a grinder or blender until smooth puree. Cook until spinach turns tender for approx. In tamil, this spinach is called in the name of pulicha keerai. In this recipe, stir fried gongura leaves grounded with red chilli, garlic, coriander seeds, cumin seeds, tamarind, salt and then again cooked in oil which helps this thokku stay good for long time.
In another pan, heat 2 tbsp oil for 1st tempering. 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. See more of ammu mas kitchen on facebook. In another pan, heat 2 tbsp oil for 1st tempering. Next, add the 2 cups chopped gongura leaves and saute in oil for a min. About press copyright contact us creators advertise developers terms privacy policy & safety how youtube works test new features press copyright contact us creators. You can also mix this thokku with hot rice and. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. Arakeerai, siru keerai or even palak works well for this recipe. Add jeera, finely chopped tomato, salt, sambar powder and turmeric powder. Take thuvar (toor dhal) or green gram dhal and cook till soft.
