Pulicha Keerai Thokku - Gongura thokku - புளிச்ச கீரை தொக்கு

Ingredients:
Gongura leaves - 2 bunch(from)
Whole red chillies -4
Green chilli -2
Garlic - 4 cloves (crushed)
Fenugreek seeds - 1/2 tsp (வெந்தயம்)
Mustard seeds - 1/2 tsp (கடுகு)
Turmeric powder - 1/4 tsp
Salt to taste
Asafoetida - 1/4 tsp (பெருங்காயம்)
Oil (Idhayam oil or any other gingelly oil) (நல்லெண்ணெய்)


Method:
If the leaves are not already washed, wash them and dry them thoroughly in shade. Drying means leaves should not become like compost. It will take 2 hours to 4 hours depending on the weather conditions.
Heat oil in a big kadai.
After the oil is heated add fenugreek seeds and fry them.
Then add whole red chillies, green chillies and fry for few minutes.
Transfer the contents of kadai into another vessel.
Again add oil. This time for sauteing the leaves.
After the leaves are saute'd, leave it for few minutes to cool a little.
In a mixture-grinder, put the fenugreek+chillies mix, turmeric powder, salt and the leaves. Grind them coarsely.
Heat oil in a kadai, add mustard seeds, allow it to crackle, then add the garlic and fry till the garlic shows to light brown colour. Sprinkle asafoetida in the kadai. Transfer the grinder contents into the kadai. Fry for 2 minutes.

Posted in: Chutney, Greens, Pickle