Directions
Gonkura Chutney- Pulicha Keerai Thokku [ 0 ] November 12, 2013 | Anu Pulicha Keerai is called gonkura in telegu and red sorrel leaves in English. Pulicha keerai thokku or gokura thoku is a famous recipe of Andrapradesh. Its sourness not only gives an exquisite taste , but has excellent health benefits. It is a rich source of vitamin C and it promotes salivation. The production of more saliva helps in flushing out stones which are formed in our body. The acidic content of this leaves is due to the presence of oxalic acid. So avoid cooking this keerai in iron or aluminum containers. Try to include these leaves atleast once in a month in your food.
Ingredients
6 cups of sorrel leaves ( wash and dry the leaaves alone)
2 tbsp of chenna dhal
2 tbsp of urud dhal
1 tbsp methi seeds
15 to 20 red chillies ( to taste)
1 tsp hing
Salt ( to taste)
Procedure
Heat 1 tbsp. of oil in a pan. Fry the chenna dhal and urud dhal till they are golden brown in colour.
Again add 1/2 tsp. of oil and fry the methi seeds till they are dark brown in colour.
Now add 1tbsp. of oil and saute the sorrel leaves till the light green colour turns into dark green colour.
Finally fry the red chillies till they are coated with oil and turns little dark red in colour.
Allow all the ingredients to cool and grind them in a food processor adding salt and hing.
Gonkura chutney goes well with steamed rice. A small amount of chutney mixed with 2 tbsp of curd serves as an excellent side dish for dosa, idli and upma.
This chutney can be done even without chenna and urud dhal.
VN:F [1.9.22_1171]
please wait...
Rating: 0.0/10 (0 votes cast)
VN:F [1.9.22_1171]
Rating: 0 (from 0 votes) Tags: chutney, gonkura, pulicha keerai, sorrel leaves, thokku Category: Lunch Recipe Ideas, Pickle Varieties, Uncategorized
