How To Cook Pulicha Keerai - How To Cook. Once cooked, mash it lightly, then add the cooked dal, cooked peanuts and needed water. Once the dal mixes well with gongura, onions and other ingredients, remove the gongura pappu to a serving.
The leaves will have a cooked/fried consistency. Arakeerai, siru keerai or even palak works well for this recipe. Direction to make pulicha keerai: 1.wash spinach (keerai) in cold water and keep aside. #ohbaby #ohbaby samayal #gongura lover’s #pulicha keerai Cook the keerai in slow flame. 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. See more of ammu mas kitchen on facebook. This is my moms keerai recipe and has just 5 ingredients. Jun 25, 2017 ·by swathi.this post may contain affiliate links ·
#ohbaby #ohbaby samayal #gongura lover’s #pulicha keerai Posted by priya selvakumar at 02:46. This is my moms keerai recipe and has just 5 ingredients. No need to add water since the keerai will cook in its own. Turn off flame and transfer to a serving bowl. Cook the keerai in slow flame. In a pan, add about 1 tbsp oil, add the gongura / pulicha keerai leaves and cook them until they turn soft and mushy. Place the chopped keerai in a heavy metal pan. Cook until spinach turns tender for approx. The leaves start sweating, add 1 ½ tsp of sambar powder and a 1/2 cup of water, cover with a lid and cook for around 8 minutes. 3.spinach looks like below picture if it is cooked.
