How to make Gongura Thokku/Sorrel Leaves thokku
Gongura/Sorrel Leaves/Pulicaha Keerai thokku, After residing in Bangalore I often see this sorrel leaves in markets, when i starts blogging i really want to give a try with this Leaves.
This time i decided to make this thokku, when i saw this bunch of leaves in the market itself. In our place we are not practised with these kind of spinach, though i tired my best and this thokku recipe is absolute yum with curd rice and with Hot steamed rice.
Step by Step Picture Instruction
Wash Clean and remove the leaves form the stem, set aside to drain the excess water.
Heat a pan with gingelly oil, Add in the Gongura/Sorrel Leaves, Cover and cook for 2-3 mins.
Add in the dried red chillies and saute again for 2-3 mins
Bring the mixture to room temperature, transfer them to the mixer with some salt, coriander seeds and methi/fenugreek seeds. Ground this mixture and set aside.
Heat a pan with gingelly oil, add in the dried red chilli
Add the grounded mixture and salt to the pan. Put the flame in medium.
Cook till they ooze out the oil.
Bring this mixture to room temperature and store in air tight container.