Pulichakeerai kadaisal / Gongura Kadaisal is one of my favourite in which my grandma and mom makes. She serves this masiyal with hot rice on the topping of gingelly oil...Yummm....I can still feel the taste of my grandma's cooking. She used to make this in full mud pot and that gives an extra- taste. She makes lot and I still remember that stays two to three days and always it tastes best on the next day :-) One month back I bought this keerai from Indian store and I forgot to take it from the car :-( It got spoiled totally and I could not use it at all. Last week when I visited Indian store I just grabbed three bunches and the next day I made it :-)
INGREDIENTS:
Pulicha keerai / Gongura - 3 bunches
Onion - 1 big finely chopped
Salt - as needed
To temper:
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1 tsp
Red chillies - 5 to 6 broken
Asafoetida - a pinch
HOW TO MAKE:
Remove the leaves from the stem and wash well. In a deep vessel, preferably like idly vessel and cook this keerai in 5 cups of water. The color of the keerai will get change and just cook well.
Drain the water fully and whisk well by using whisk or Mathu and keep aside. Heat oil in a kadai and splutter mustard seeds. Add urad dhal and red chillies.
Add asafoetida and chopped onions. Fry well until the onion turn into transparent.
Turn off the stove and add the mashed pulicha keerai. Add needed salt and blend well with onion and red chillies.
Pulicha keerai kadaisal / masiyal is ready to serve. Serve with hot rice on the topping of gingelly oil.
TIPS:
Water should be fully drained and mashed well.
Keerai already cooked and drained so it need not to be cooked again.
Gongura Pickle / Ambade ka achar is one of my favorite pickles. Especially the pickle made in Andhra style has an everlasting taste. Thank you for showing the delicious recipe. I will definitely try this weekend.
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