Pulicha Keerai Recipe

Name: Pulicha Keerai Recipe
Ingredients: Pulicha Keerai (Tamarind Amaranth Greens) – 2 cups, chopped finely; Tamarind Pulp – 2 tablespoons, soaked and extracted; Green Chilies – 2, slit for moderate heat; Onion – 1 medium, finely chopped; Garlic – 3 cloves, minced; Turmeric Powder – ¼ teaspoon; Salt – to taste; Cooking Oil – 2 tablespoons (preferably sesame or coconut oil for authentic flavor); Mustard Seeds – 1 teaspoon; Dry Red Chilies – 2, broken; Curry Leaves – 1 sprig, fresh; Asafoetida (Hing) – a pinch (optional but recommended for depth); Jaggery – 1 teaspoon (optional, balances sourness); Urad Dal (Split Black Gram) – 1 teaspoon, for added texture; Fresh Coriander Leaves – 2 tablespoons, chopped, for garnish; Grated Coconut – 2 tablespoons, for garnish or added richness

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Pulicha Keerai is a flavorful South Indian dish that brings together the tangy taste of tamarind with the nutritious goodness of amaranth greens. This vibrant recipe is a staple in many Tamil...

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Ingredients

Pulicha Keerai (Tamarind Amaranth Greens) – 2 cups, chopped finely
Tamarind Pulp – 2 tablespoons, soaked and extracted
Green Chilies – 2, slit for moderate heat
Onion – 1 medium, finely chopped
Garlic – 3 cloves, minced
Turmeric Powder – ¼ teaspoon
Salt – to taste
Cooking Oil – 2 tablespoons (preferably sesame or coconut oil for authentic flavor)
Mustard Seeds – 1 teaspoon
Dry Red Chilies – 2, broken
Curry Leaves – 1 sprig, fresh
Asafoetida (Hing) – a pinch (optional but recommended for depth)
Jaggery – 1 teaspoon (optional, balances sourness)
Urad Dal (Split Black Gram) – 1 teaspoon, for added texture
Fresh Coriander Leaves – 2 tablespoons, chopped, for garnish
Grated Coconut – 2 tablespoons, for garnish or added richness