Puliyitta Keerai is an authentic and traditional Tamil Brahmin Recipe of South Tamilnadu which is made as the side dish along with Poricha Kuzhambu. This combination is the perfect lunch menu of Sundays to relish and enjoy the exquisite taste...
- Pre time: 10 mins
- Cooking time: 15 mins
- Serves: 4
CLICK HERE TO SEE THE RECIPE OF MURUNGAIKAI PORICHA KUZHAMBU AND CHOW CHOW PORICHA KUZHAMBU
Ingredients for making Puliyitta Keerai:
- Mulai Keerai / Amaranthus leaves / Spinach (Chopped leaves 2 cups)
- Green chillies slitted 2
- Salt 1/4 tea spoon
- Tamarind juice 1/2 cup extracted from a small gooseberry size tamarind
- Turmeric powder a pinch
- Coconut oil 2 tea spoons
- Mustard seeds 1/2 tea spoon
- Fenugreek seeds / Venthayam 1/4 tea spoon
- Red chillies 2
- Asafoetida Powder 1/4 tea spoon
- Raw rice Powder 2 tea spoons (Optional)
How to make Puliyitta Keerai?
Remove the stems and take the leaves alone.
Rinse them well and chop finely.
In a pan boil the chopped leaves with salt, turmeric powder and slitted green chillies till the leaves are well cooked.
Add the tamarind juice and wait till the stuff thickens and the raw smell of tamarind goes.
To make it further thicker , if needed mix the rice flour in half cup of water and add to the boiling stuff.
Once everything comes together switch off the stove.
Do the seasoning in oil adding mustard, fenugreek , red chillies and asafoetida powder and add to the stuff.
The yummy tangy Puliyitta keerai is ready.
My Grandma used to add a small piece of Jagerry too while the leaves are getting cooked to enhance the taste. But it is optional.