User:Komathy84/sandbox
Pulicha keerai kari (edit | talk | history | protect | delete | links | watch | logs | views)[edit]
Semi-protection: High level of IP vandalism. Komathy84 (talk) 02:59, 28 February 2014 (UTC)
| Type | food |
|---|---|
| Flavour | sour and spicy |
| Website | karileaves |
PULICHA KEERAI / SORREL LEAVES KARI[edit]
Main Ingredients[edit]
300 gm pulicha keerai (only the leafs) remove the leaves from the stem
(A)
- 300 gm round brinjal,cut into small cubes
- 3 cm ginger,chopped
- 6 garlic,sliced into 2
- 3-4 green chilies or if you like it spicy add in chili padi
- 1 big onion, sliced
(B)
- 30-50 gm anchovy,clean and broken into small pieces
- 2-1/2 cup water
- 1 cup thick coconut milk
Tempering[edit]
- 1 medium onion,finely sliced
- 3-4 dry chilies,broken
- 1 tsp mustard seeds
- 1 tsp ulutham paruppu
- Oil
Method[edit]
- Add (A) and the boiled pulicha keerai with 2 cups of water in a vessel and put the sorrel leaves. Allow it to boil for about 10 min in medium flame until brinjal are cooked.Remove from the heat and let it cool.
- Blend the cool ingredients (don't blend too fine) and keep a side.
- In another pan heat oil and add in the tempering ingredients. When the onion turn light brown add in the anchovy and fry until it turns light brown.
- Now pour in the blended ingredients and coconut milk. Stir well and let it cook over a low heat until it turn a little thick.
NOTE: some people like it watery and some like it thick.It is very delicious serve with fried fish.