We’ve always been drawn to the bold flavors of South Indian cuisine, and Pulicha Keerai stands out as a tangy delight from Tamil Nadu. This traditional recipe features sour greens like sorrel leaves that add a refreshing zing to everyday meals.
It’s not just tasty—it’s packed with nutrients and easy to whip up at home. We’ll guide you through the basics so you can enjoy this wholesome dish that’s perfect for a quick weeknight dinner.
Ingredients
To prepare our flavorful Pulicha Keerai, a staple of South Indian cuisine, we start by gathering these essential ingredients in the order we use them. This ensures a smooth cooking process while highlighting the tangy sorrel leaves that give the dish its signature zest.
- 2 cups sorrel leaves (khatta palak): Freshly washed and roughly chopped to release their sour notes, forming the base of our tangy greens.
- 1 medium onion: Finely sliced for tempering, adding a sweet crunch that balances the acidity.
- 3 garlic cloves: Minced for aroma, introducing a pungent depth that enhances the overall flavor profile.
- 2 green chilies: Slit lengthwise for heat, providing a spicy kick without overwhelming the dish.
- 1 medium tomato: Diced to release juices, contributing a subtle tang and helping to create a rich sauce.
- 1 teaspoon turmeric powder: Measured precisely for color and anti-inflammatory benefits, stirred in early to infuse the greens.
- 1 teaspoon salt: Adjusted to taste, ensuring the flavors pop while keeping sodium in check for a healthier meal.
- 2 tablespoons oil (preferably coconut or sesame): Used for sautéing, as it complements the earthy tones of South Indian spices.
- 1 cup water: Added gradually to achieve the right consistency, making the mixture simmer to perfection.
Instructions
We guide you through preparing our flavorful Pulicha Keerai step by step using the fresh ingredients we’ve gathered. Follow these simple instructions to create a tangy nutritious dish that captures the essence of South Indian cuisine.
Prep
Before cooking our vibrant Pulicha Keerai we start by preparing the ingredients to ensure everything is ready for a seamless process. Begin with 2 cups of sorrel leaves; wash them thoroughly under cold water then chop them finely to release their tangy flavors. Next peel and finely chop 1 medium onion for a sweet base. Mince 3 garlic cloves to add aromatic depth and slit 2 green chilies lengthwise for controlled spiciness. Dice 1 tomato into small pieces to enhance the dish’s juiciness. In a small bowl combine 1 teaspoon of turmeric powder and 1 teaspoon of salt for even seasoning. This prep work takes about 5-10 minutes and sets the stage for the cooking phase.
Cook
Now we move to cooking our Pulicha Keerai to blend the flavors into a harmonious tangy delight. Heat 2 tablespoons of oil in a pan over medium heat until it shimmers then add the chopped onion and minced garlic; sauté for 2 minutes until they turn golden and release a fragrant aroma. Stir in the slit green chilies and diced tomato; cook for another 3 minutes until the tomato softens and forms a paste-like consistency. Add the chopped sorrel leaves along with the turmeric-salt mixture and 1 cup of water; stir well and bring to a boil. Reduce heat to low cover the pan and simmer for 10-15 minutes until the leaves wilt and the mixture thickens into a vibrant green tangy stew that tantalizes with its sour spicy notes. This step infuses the dish with the authentic taste of Tamil Nadu’s traditional greens.
Serve
Finally we serve our freshly made Pulicha Keerai to highlight its refreshing tanginess and nutritional goodness. Scoop the hot stew into bowls and pair it with steamed rice or roti for a complete meal that balances flavors perfectly. Garnish with a sprinkle of fresh cilantro if desired to add a pop of color and enhance the earthy aroma making this dish an ideal quick weeknight option that delivers both taste and health benefits.
Conclusion
We’ve loved sharing this Pulicha Keerai recipe as it captures the heart of simple, nutritious South Indian cooking. It’s a go-to for us when we want something flavorful yet quick.
Try whipping it up and see how it adds a fresh twist to your meals—we’re sure it’ll become a favorite in your home too.
Frequently Asked Questions
What is Pulicha Keerai?
Pulicha Keerai is a tangy South Indian dish from Tamil Nadu, made with sour greens like sorrel leaves. It’s known for its delicious flavor, nutritional benefits, and easy preparation, making it perfect for quick weeknight meals. This wholesome recipe highlights the essence of South Indian cuisine with a balance of tang, spice, and health perks.
What ingredients are needed for Pulicha Keerai?
To make Pulicha Keerai, you’ll need 2 cups of chopped sorrel leaves, 1 medium onion, 3 minced garlic cloves, 2 slit green chilies, 1 diced tomato, 1 teaspoon each of turmeric powder and salt, 2 tablespoons of oil (like coconut or sesame), and 1 cup of water. These simple ingredients create a flavorful, nutritious dish in minutes.
How do you prepare Pulicha Keerai at home?
Start by washing and chopping the ingredients, which takes 5-10 minutes. Sauté onion and garlic in oil, add green chilies and tomato, then mix in sorrel leaves, turmeric, salt, and water. Simmer until it thickens into a vibrant stew. The whole process is straightforward and ready in under 30 minutes for a tasty meal.
What are the health benefits of Pulicha Keerai?
Pulicha Keerai is packed with nutrients from sorrel leaves, offering vitamins, antioxidants, and minerals that support digestion and immunity. Its tangy flavor comes from natural acids that aid metabolism, while ingredients like turmeric provide anti-inflammatory benefits, making it a healthy choice for balanced diets.
How should you serve Pulicha Keerai?
Serve Pulicha Keerai hot as a side dish with steamed rice or roti for a complete meal. Garnish with fresh cilantro for extra flavor and presentation. It’s versatile and pairs well with other South Indian dishes, enhancing your dining experience with its tangy taste.
Can Pulicha Keerai be stored or made in advance?
Yes, you can store Pulicha Keerai in an airtight container in the fridge for up to 2 days. Reheat gently on the stove to maintain its texture and flavor. For best results, prepare fresh, but it’s ideal for meal prep as the flavors often intensify overnight.