Kannamma Cooks

Collection of Tamil Nadu Recipes , Tamil Cuisine, Kongunad Recipes. Easy Vegetarian and Non Vegetarian dishes with step by step pictures.

  • Home
  • Recipes
  • Kongunadu Recipes
  • KC Videos
  • Contact
  • Buy Online

search the site

SEARCH Categories

Pulicha Keerai Thokku, Gongura Thokku Recipe

February 22, 2019 by Suguna Vinodh 22 Comments

Jump to Recipe·Print Recipe

pulicha-keerai-thogayal-gongura-thogayal-recipe-12
Recipe for spicy, tangy Pulicha Keerai Thokku. Gongura Thokku Recipe. Recipe with step by step pictures.

This recipe is from my neighbor Vidya. We had shared some Sorrel leaves that we harvested in the farm and in return we got this wonderful thokku. It was so tasty that I pestered her for the recipe. She was really sweet to share the recipe immediately. This dish goes really well with rice. Here is how to do it.

Here are other recipes from the site using greens, spinach etc..

Here is the video of how to make Pulicha Keerai Thokku, Gongura Thokku Recipe

Clean the Sorrel Leaves and get rid off the stems. Wash the leaves and dry them. Set aside. Heat a teaspoon of oil in a pan and add in the curry leaves and the Sorrel leaves.
pulicha-keerai-thogayal-gongura-thogayal-recipe-2

Saute for a few minutes till the Sorrel leaves are wilted and slightly changes color. Remove from heat and set aside on a plate to cool.
pulicha-keerai-thogayal-gongura-thogayal-recipe-3

Heat half a teaspoon of oil in a kadai and add in the urad dal, chana dal and toor dal. Roast the lentils on a low flame. Saute continuously to avoid the lentils from burning. Once the lentils are slightly brown and fragrant, remove from the kadai and set aside on a plate to cool.
pulicha-keerai-thogayal-gongura-thogayal-recipe-3

In the same kadai, heat half a teaspoon of oil, add in in the coriander seeds, black pepper and methi seeds. Saute for a few seconds on a low flame until fragrant. Remove from heat and set aside on a plate to cool.
pulicha-keerai-thogayal-gongura-thogayal-recipe-5

In the same kadai, heat half a teaspoon of oil, add in the dry red chillies (preferably guntur chillies), and tamarind. Saute till the red chillies plump up. Saute on a low flame at all times to avoid burning the spices. Once the chillies are plump, remove from heat and set aside on a plate to cool.
Note: I have used around 15 dried red chillies today. Adjust the quantity of the red chillies according to your taste.
pulicha-keerai-thogayal-gongura-thogayal-recipe-6

Take in all the roasted and cooled lentils / spices except the greens and grind to a coarse powder without adding any water. Make sure that the powders are coarse. Do not grind to a fine paste.
pulicha-keerai-thogayal-gongura-thogayal-recipe-7

In the same mixie, add in the cooked curry leaves and sorrel leaves mixture. Sprinkle little water and pulse for a couple of times. Make sure not to add a lot of water while grinding and also make sure that the ingredients are still coarse. Set aside.
pulicha-keerai-thogayal-gongura-thogayal-recipe-8

Heat 3 tablespoon of sesame oil (Indian gingely oil) in a pan and when the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the asafoetida. Add in the ground paste.
pulicha-keerai-thogayal-gongura-thogayal-recipe-9

Add in the jaggery and the salt.
pulicha-keerai-thogayal-gongura-thogayal-recipe-10

Saute for a good five minutes till the mixture is dry and streaks of oil starts to appear from the mixture. The thokku is ready.
pulicha-keerai-thogayal-gongura-thogayal-recipe-11

Store the thokku in a glass / ceramic jar for 10 – 15 days in the fridge. Serve with rice and ghee.
pulicha-keerai-thogayal-gongura-thogayal-recipe-13

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pulicha-keerai-thogayal-gongura-thogayal-recipe-1

Pulicha Keerai Thokku, Gongura Thokku Recipe


★★★★★

5 from 7 reviews

  • Author: Kannamma - Suguna Vinodh
  • Total Time: 20 mins
  • Yield: 1 cup 1x
Print Recipe
Pin Recipe

Description

Recipe for spicy, tangy Pulicha Keerai Thokku. Gongura Thokku Recipe. Recipe with step by step pictures.


Ingredients

Scale
  • 4 tablespoon gingely oil (Indian sesame oil)
  • 1/4 cup curry leaves
  • 3 cups cleaned sorrel leaves (pulicha keerai / gongura)
  • 1 tablespoon white urad dal
  • 1 tablespoon chana dal
  • 1 tablespoon toor dal
  • 1 teaspoon coriander seeds
  • 7–8 black peppercorn
  • 1/2 teaspoon methi seeds (fenugreek)
  • 15 dried red chillies
  • goose berry size tamarind (1 tablespoon)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon asafoetida
  • 2 tablespoon jaggery
  • 1 teaspoon salt

Instructions

  1. Clean the Sorrel Leaves and get rid off the stems. Wash the leaves and dry them. Set aside. Heat a teaspoon of oil in a pan and add in the curry leaves and the Sorrel leaves. Saute for a few minutes till the Sorrel leaves are wilted and slightly changes color. Remove from heat and set aside on a plate to cool.
  2. Heat half a teaspoon of oil in a kadai and add in the urad dal, chana dal and toor dal. Roast the lentils on a low flame. Saute continuously to avoid the lentils from burning. Once the lentils are slightly brown and fragrant, remove from the kadai and set aside on a plate to cool.
  3. In the same kadai, heat half a teaspoon of oil, add in in the coriander seeds, black pepper and methi seeds. Saute for a few seconds on a low flame until fragrant. Remove from heat and set aside on a plate to cool.
  4. In the same kadai, heat half a teaspoon of oil, add in the dry red chillies (preferably guntur chillies), and tamarind. Saute till the red chillies plump up. Saute on a low flame at all times to avoid burning the spices. Once the chillies are plump, remove from heat and set aside on a plate to cool.
  5. Take in all the roasted and cooled lentils / spices except the greens and grind to a coarse powder without adding any water. Make sure that the powders are coarse. Do not grind to a fine paste.
  6. In the same mixie, add in the cooked curry leaves and sorrel leaves mixture. Sprinkle little water and pulse for a couple of times. Make sure not to add a lot of water while grinding and also make sure that the ingredients are still coarse. Set aside.
  7. Heat 3 tablespoon of sesame oil (Indian gingely oil) in a pan and when the oil is hot, add in the mustard seeds. Let the mustard seeds crackle. Add in the asafoetida. Add in the ground paste.
  8. Add in the jaggery and the salt.
  9. Saute for a good five minutes till the mixture is dry and streaks of oil starts to appear from the mixture. The thokku is ready.
  10. Store the thokku in a glass / ceramic jar for 10 – 15 days in the fridge. Serve with rice and ghee.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

Did you make this recipe?

Tag @kannammacooks on Instagram and hashtag it #kannammacooks

← Previous Post Mushroom Stew Recipe
Next Post → pichu potta kozhi recipe

Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

Connect With Me : FacebookInstagramTwitter

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Lavanya says

    January 8, 2022 at 8:05 pm

    I tried this gongura recipe and it came out awesome!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 8, 2022 at 9:35 pm

      Thank you!

      Reply
  2. Cini says

    August 9, 2021 at 12:13 pm

    Super tasty Kannamma rocks

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 9, 2021 at 9:04 pm

      Thank you!

      Reply
  3. Krishnan S says

    June 22, 2021 at 5:13 am

    Came out very well! Thank you 🙏🏼

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 22, 2021 at 11:55 am

      Thanks. Glad you liked the Pulicha keerai thokku.

      Reply
  4. Priscilla Annoussamy says

    January 21, 2021 at 4:59 pm

    Loved this recipe.. Why do we roast the ingredients seperately if we’re going to grind them together? Just curious.. I’m a newbie cook 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      January 22, 2021 at 1:28 am

      The seeds cook faster than the chana dal. The seeds might burn if fried for long.

      Reply
  5. Dipica says

    July 15, 2020 at 7:48 pm

    Tried this today came well. But do u think we can skip tamarind as the leave itself is sour and adding tamarind gives more sour taste

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 15, 2020 at 9:01 pm

      Sure Dipica. Do feel free to modify the recipe according to you taste.
      The tamarind gives a different sourness and since we are adding very little, it wont be too sour.

      Reply
  6. Manimekalai says

    July 5, 2020 at 10:23 pm

    Very nice and tasty. Thank you.

    Reply
    • Suguna Vinodh says

      July 6, 2020 at 5:14 pm

      Thank you. Glad you liked the gongura thokku.

      Reply
  7. Sangeetha Meenakshi says

    June 29, 2020 at 7:49 pm

    Tried this recipe today. I always dread making anything with pulicha keerai since it won’t come nice. So I always avoid buying it. But when hubby goes to purchase and comes home with two bunches what can I do. That’s how I ended up here and made thikku. It tasted so awesome that I couldn’t stop having. Children also liked it very much. Thanks a lot for this!!!

    Reply
    • Suguna Vinodh says

      June 29, 2020 at 10:52 pm

      Thank you so much. Glad you liked the pulicha keerai thokku .

      Reply
  8. SREE says

    June 29, 2020 at 12:38 pm

    REALLY SUPER SIS..TQ FOR THE RECIPES

    Reply
    • Suguna Vinodh says

      June 29, 2020 at 10:54 pm

      Thank you so much. Glad you liked the gongura thokku.

      Reply
  9. Srimathi says

    May 16, 2020 at 12:07 am

    I tried this recipe today and came out well… Super hit

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 29, 2020 at 10:55 pm

      Thank you so much for trying gongura thokku.

      Reply
  10. swarna says

    April 10, 2020 at 3:40 pm

    this was really really yummy. I enjoy most of ur receipes. It suits my pallette perfectly.

    ★★★★★

    Reply
    • Suguna Vinodh says

      June 29, 2020 at 10:54 pm

      Thank you so much for trying gongura thokku

      Reply
  11. Janani says

    July 20, 2019 at 4:20 am

    Ur recipe really well… Easy to do the taste was amazing.. my 3yrs old son loved most.

    Reply
    • Suguna Vinodh says

      July 20, 2019 at 4:46 pm

      Thank you. I am so happy that the little one enjoyed 🙂

      Reply

Download our App today!!!

Android app
iOS app

HEY! NICE TO MEET YOU HERE!

I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

Categories

  • Air Fryer Recipes (18)
  • All Day Breakfast (33)
  • Appetizers / Tea Time snacks (105)
  • Asian Flavors (49)
  • Baking (53)
  • Barbecue (3)
  • Basics (13)
  • Biryani (28)
  • Bread / Buns / Quiche (19)
  • Brownies/Blondies (2)
  • Cakes / Pastries / Tart (18)
  • Chettinad Recipes (36)
  • Chicken Recipes (62)
  • Combo Meals (3)
  • Cookies / Biscuits (10)
  • Dal/lentil Recipes (82)
  • Dips, Salsa, and Sauces (7)
  • Dumpling / Kozhukattai / idiyappam Recipes (19)
  • Egg Dishes (36)
  • Equipment (1)
  • Fish / Seafood Recipes (50)
  • Gluten Free (16)
  • Healthy Meals (21)
  • Healthy zero oil snacks (2)
  • Home Improvement (1)
  • Home Remedy (5)
  • Hong Kong Life (3)
  • Idli-Dosa-Paniyaram varieties (53)
  • Indian Recipes (584)
  • Italian-Continental (19)
  • Juices / Mocktail (5)
  • Kitchen How to's (13)
  • Kongunadu Recipes (104)
  • Kurma Dishes (53)
  • Lunch Box Ideas (36)
  • Masala Powder/Chutney Powder/Pastes (19)
  • Middle Eastern Recipes (4)
  • Millet Recipes (19)
  • Misc (54)
  • Movie/Celebrity Inspired Recipes (4)
  • Muffins (5)
  • Mutton Recipes (29)
  • Non Veg Recipes (131)
  • North Indian Gravies (19)
  • OPOS / Easy Cooking / 10 minutes cooking (24)
  • Pachadi Recipes (2)
  • Parotta (3)
  • Pickles (4)
  • Poriyal – Stir-fry (64)
  • Rasam Varieties (17)
  • Recipes (766)
  • Research work (2)
  • Rice Dishes (52)
  • Roti / Chapati / Paratha (18)
  • Salad (4)
  • Sandwiches & Burgers (11)
  • Soups and Broth (23)
  • South Indian Chutney (66)
  • South Indian Kulambu / Sambar (59)
  • Sweets and Desserts (50)
  • Tea / Coffee (8)
  • Tips and Tricks (5)
  • Travel (3)
  • upma / kali (5)
  • Whole Grain Vegan Recipes (23)

Archives

(c) Copyright 2022 Kannamma Cooks | Privacy Policy | Hosting and Customization by Best Hosting And Design