Being a typical Andhraiite Hubby dear loves this. Though I did nor favour this before my marriage I now like this very much. Gongurra leaves being rich in iron content is a must eat for an anemic person. This thokku is very handy and I learned this version from my MIL. The shelf life is more than two weeks and you don’t have to refrigerate it.
Pulichakeerai / Gongurra Thokku
Here is a step by step method for doing this recipe
Heat Gingelly oil in a kadai and add the cleaned gongurra leaves and start sauteeing. You can see that the leaves will start to shrink and become pulpy.
The leaves have become to a pulp and are ready to be ground along with spices
Pulichakeerai / Gongurra leaves – 1 bunch
Coriander powder – 4 tsp
Red chilli powder – 2 ½ tsp
Vengaya Kari Vadagam – ¼ tsp (optional)
Mustard seeds – ¼ tsp
Channa dal – 1 tsp
Salt – 1 tsp or to taste
Gingelly Oil – 10 tsp
Pick just the leaves. Clean and wash them in water and spread them on a cloth and let the leaves dry. There should be no moisture left in them.
In a pan heat 4 tsp of oil and add the leaves. You can see them starting to shrink and change color. Keep stirring till all the leaves have shrunk and it fully changes color.
Now in a mixie jar add the coriander, red chilli powder, salt and the gongurra leaves and grind it without adding any water coarsely or till all of them mix together.
In the same pan add the remaining oil and put the vengaya vadagam or the mustard seeds and the channa dal. Now add this ground paste to it and mix well. Cook for 5 minutes till all the oil gets completely absorbed. Store in an air tight container and use when needed. This will stay good for more than 15 days in room temperature.
How to serve :
While using mix 2 tsp of this thokku to cooked hot rice. Add one tsp of ghee or gingelly oil. Mix well and serve with pappadams.