OK, I admit it - I've been making one too many pickled chutneys in the last couple of weeks! When I found "gongura" leaves in the local Indian grocery store (a rare occurrence), I could not resist buying a large bunch. Gongura naturally has some sourness to it, which is why it is called "pulikkeerai" (புளிக்கீரை). There is no need to add tamarind to this chutney.
My mother's recipe was a bit different - she would chop the leaves finely, and saute them in oil with salt, chilli powder and hing. This time, however, I ground the leaves to a paste with dried red chillies.
1 very large bunch gongura leaves, stems removed and washed
8 - 10 dried red chillies
1 tblsp coriander seeds
1 tsp fenugreek sseds (methi)
1 tsp asafetida (hing)
1 tsp turmeric powder
2 tsp salt
4 - 6 tblsp sesame or canola oil
1/2 tsp mustard seeds
Grind all ingredients (except the oil and mustard) to a smooth paste in blender, adding water as necessary.
Heat oil in a sacepan. Add mustard seeds; when they pop, add the ground paste. Stir and simmer on low heat until thick, with the oil seeping through.
When cool, transfer to a dry container. Refrigerate, and use clean, dry spoon when dispensing. Keeps well for an extended period of time.
No comments:
Post a Comment