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 households and is loved for its unique blend of sour and spicy flavors. It’s not only delicious but also packed with vitamins and minerals, making it a healthy addition to any meal.
Ingredients
To create an authentic and flavorful Pulicha Keerai, we gather the freshest ingredients and carefully balance spices to highlight the tangy and nutritious essence of the dish. Below, you will find the list of essential ingredients categorized for ease and clarity.
Main 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)
Spices and Seasonings
- 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)
Optional Ingredients
- 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
| Ingredient Category | Item | Quantity | Preparation Details |
|---|---|---|---|
| Main Ingredients | Pulicha Keerai | 2 cups | Chopped finely |
| Tamarind Pulp | 2 tablespoons | Soaked and extracted | |
| Green Chilies | 2 | Slit | |
| 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 | |
| Spices and Seasonings | Mustard Seeds | 1 teaspoon | — |
| Dry Red Chilies | 2 | Broken | |
| Curry Leaves | 1 sprig | Fresh | |
| Asafoetida (Hing) | Pinch | Optional | |
| Jaggery | 1 teaspoon | Optional | |
| Optional Ingredients | 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 richness |
Equipment Needed
To prepare the Pulicha Keerai Recipe authentically and efficiently, having the right equipment is essential. Each tool supports a specific step ensuring the flavors develop perfectly.
- Medium-sized frying pan or kadai:
Ideal for sautéing the greens and tempering the spices. A non-stick pan helps prevent sticking while cooking.
- Mixing bowl:
For soaking the tamarind and mixing ingredients uniformly.
- Measuring spoons and cups:
To accurately measure the quantities of tamarind pulp, spices, and oil.
- Knife and chopping board:
Required for finely chopping Pulicha Keerai leaves, onions, and green chilies.
- Spatula or wooden spoon:
For stirring the greens and tamarind mixture gently to avoid bruising the leaves.
- Strainer or sieve:
To extract tamarind juice without pulp fibers for a smoother texture.
| Equipment | Purpose |
|---|---|
| Medium frying pan/kadai | Sautéing greens and tempering |
| Mixing bowl | Soaking tamarind and mixing |
| Measuring spoons/cups | Accurate ingredient measurement |
| Knife and chopping board | Chopping greens and spices |
| Spatula/wooden spoon | Stirring ingredients gently |
| Strainer/sieve | Extracting tamarind juice |
Having these tools ready allows us to focus on balancing the tangy and spicy flavors of Pulicha Keerai while ensuring each step flows seamlessly into the next.
Prep Work
Proper preparation is key to unlocking the vibrant flavors of Pulicha Keerai. Let’s ensure every ingredient is ready for the perfect tangy and nutritious dish.
Washing and Cleaning the Pulicha Keerai
- Start with 2 cups of fresh Pulicha Keerai (amaranth greens), preferably young and tender leaves for the best taste.
- Rinse the greens thoroughly under cold running water to remove any dirt or impurities.
- For deep cleaning, soak the Pulicha Keerai in a large bowl of water for 5 minutes, then swish gently to dislodge soil.
- Drain and repeat soaking if necessary until the water runs clear.
- Finally, chop the greens finely to release their distinctive sourness and make them easy to cook.
Preparing Other Ingredients
To complement the Pulicha Keerai’s tangy flavor, we prep the other components with care:
| Ingredient | Preparation |
|---|---|
| Tamarind Pulp | Soak a lemon-sized ball in warm water for 15 minutes. Extract juice using a strainer. |
| Green Chilies | Slit lengthwise or finely chop for desired heat. |
| Onion | Peel and chop finely or slice thinly. |
| Garlic | Peel and crush or mince for robust aroma. |
| Turmeric Powder | Measure exactly ½ teaspoon for balanced color and flavor. |
| Mustard Seeds | Ready 1 teaspoon for tempering. |
| Dry Red Chilies | Break into halves or leave whole for roasting. |
| Curry Leaves | Pluck fresh leaves for seasoning. |
| Cooking Oil | Preferably sesame or coconut oil, measure 2 tablespoons. |
| Optional Ingredients | Chop fresh coriander leaves and grate coconut if using. |
By tidying and measuring our ingredients beforehand, we streamline cooking and ensure the signature Pulicha Keerai taste is achieved consistently.
Cooking Instructions
Let’s follow a precise step-by-step process to bring out the authentic taste of Pulicha Keerai. Each phase enhances the dish’s unique blend of tangy and spicy flavors.
Sautéing the Spices
- Heat 2 tablespoons of sesame or coconut oil in a medium-sized frying pan over medium heat.
- Once the oil is hot, add 1 teaspoon mustard seeds. Allow them to crackle and pop.
- Add 2 dry red chilies and 1 teaspoon urad dal (if using). Sauté until the dal turns golden brown.
- Stir in 8-10 curry leaves for that aromatic touch.
- Add finely chopped 1 medium onion and 3 cloves of garlic. Sauté until the onion becomes translucent and soft.
- Sprinkle ½ teaspoon turmeric powder and sauté for 30 seconds to release the spices’ fragrance.
This last step sets a strong flavor base for the dish.
Cooking the Pulicha Keerai
- Add 2 cups finely chopped Pulicha Keerai (amaranth greens) to the pan.
- Stir well to coat the greens with the sautéed spices.
- Cover the pan and cook on low heat for 5-7 minutes, stirring occasionally.
- Check if the greens are tender but still vibrant green in color.
- If needed, add 2 tablespoons water to prevent sticking, but avoid excess moisture.
Cooking the greens gently ensures they retain their nutrients and vibrant color.
Adding Tamarind and Other Flavorings
- Stir in 2 tablespoons tamarind pulp into the cooked greens.
- Add finely chopped 2 green chilies for additional heat.
- Mix thoroughly and cook uncovered on low heat for 5 minutes, allowing the tanginess to infuse the greens.
- Season with salt to taste, generally about 1 teaspoon.
- Optional: Garnish with freshly chopped coriander leaves or 2 tablespoons grated coconut for richness.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Tamarind pulp | 2 tablespoons | Adds signature sourness |
| Green chilies | 2, finely chopped | Enhances heat |
| Salt | 1 teaspoon (adjust) | Balances overall flavor |
| Grated coconut | 2 tablespoons | Adds texture and richness |
By carefully blending tamarind and spices at this stage, our Pulicha Keerai achieves the perfect balance of sour and spicy.
Serving Suggestions
Our delicious Pulicha Keerai comes alive when paired thoughtfully with complementary dishes and garnishes. Here are our top tips to elevate your serving experience.
Garnishing Tips
To highlight the vibrant flavors and textures of Pulicha Keerai, consider these garnishing ideas:
- Fresh coriander leaves: Sprinkle finely chopped coriander for a refreshing herbal aroma.
- Grated fresh coconut: Adds a subtle sweetness and pleasant texture contrast.
- Roasted mustard seeds: Enhance the tempering flavor with an extra crunch.
- A few curry leaves: Torn and added fresh just before serving to boost aroma.
- A drizzle of sesame oil: Introduces a nutty fragrance that complements the sourness.
- Chopped green chilies: For those who prefer an extra kick of heat.
“A well-garnished Pulicha Keerai invites the senses and sets the stage for a delightful meal.“
Complementary Dishes
Pulicha Keerai pairs seamlessly with several traditional South Indian staples, amplifying the meal’s wholesome flavors. Consider balancing the tanginess and spice with the options below:
| Complementary Dish | Description | Serving Tips |
|---|---|---|
| Steamed White Rice | Simple and neutral base to carry bold flavors | Serve piping hot for contrast |
| Curd Rice | Cooling and creamy side to tame spiciness | Garnish with mustard seeds and ginger |
| Sambar | Spiced lentil stew that complements greens | Use a mild version to avoid overpowering |
| Appalam or Papadum | Crispy and light accompaniment | Serve as a crunchy side |
| Lemon Rice | Tangy, slightly spicy rice alternative | Offers a citrus complement to Pulicha Keerai |
These pairings help create a balanced meal, making Pulicha Keerai the centerpiece while offering contrasting textures and flavors. Together they build a nourishing and memorable South Indian dining experience.
Storage and Make-Ahead Tips
To preserve the vibrant flavors and nutritional benefits of Pulicha Keerai, it is essential to follow proper storage and make-ahead practices. Here are our expert tips to ensure your dish stays fresh and flavorful.
Refrigerator Storage
- Allow the Pulicha Keerai to cool completely before transferring it into an airtight container.
- Store in the refrigerator for up to 3 days to maintain its natural tanginess and texture.
- Reheat gently on the stovetop over low heat to preserve the greens’ vibrant color and nutrient content. Avoid microwaving at high heat which can make the greens tough.
Freezing Instructions
- For longer storage, portion the cooled dish into freezer-safe containers.
- Freeze for up to 1 month to retain taste and freshness.
- Thaw overnight in the refrigerator before reheating.
- Reheat using a covered pan on low heat, adding a teaspoon of water if needed to prevent drying.
| Storage Method | Duration | Important Tips |
|---|---|---|
| Refrigerator | Up to 3 days | Cool completely, use airtight container |
| Freezer | Up to 1 month | Portion properly, thaw overnight before reheating |
Make-Ahead Preparation
- Prepare the tamarind extract and chop the Pulicha Keerai greens a day in advance.
- Store them separately in airtight containers in the refrigerator to retain freshness.
- When ready to cook, combine ingredients and follow the cooking steps for fresh flavor.
- This approach saves time without compromising the authentic tang and texture of the dish.
Handling Leftovers
“Store leftovers promptly to avoid bitterness development in the greens.”
- Transfer leftover Pulicha Keerai into a clean container immediately after serving.
- Avoid reheating multiple times as this diminishes the flavor integrity.
- Garnish fresh before serving again to reinvigorate aroma and presentation.
Following these Storage and Make-Ahead Tips helps us keep our Pulicha Keerai tasting just like freshly prepared every time, making it a convenient and nutritious choice for our meals.
Conclusion
Pulicha Keerai is more than just a dish—it’s a celebration of flavors and nutrition that brings a unique tangy twist to our meals. By following the right steps and using fresh ingredients, we can easily recreate this traditional South Indian favorite in our own kitchens.
With its vibrant taste and health benefits, Pulicha Keerai fits perfectly into any balanced diet. Whether served with rice or enjoyed alongside other classic dishes, it promises a delightful experience every time.
Let’s embrace this recipe and add a wholesome, flavorful green to our culinary repertoire that’s sure to impress family and friends alike.
Frequently Asked Questions
What is Pulicha Keerai?
Pulicha Keerai is a traditional South Indian dish made with amaranth greens and tamarind, known for its tangy, sour, and spicy flavor. It is nutritious and commonly prepared in Tamil households.
What are the key ingredients in Pulicha Keerai?
The main ingredients include finely chopped Pulicha Keerai (amaranth greens), tamarind pulp, green chilies, onion, garlic, turmeric powder, mustard seeds, dry red chilies, curry leaves, and cooking oil like sesame or coconut.
How do I prepare tamarind for Pulicha Keerai?
Soak tamarind pulp in warm water for 10–15 minutes, then strain to extract the juice. This juice is added to the dish for its distinctive sour flavor.
What cooking tools are needed for Pulicha Keerai?
Essential tools include a medium frying pan or kadai, mixing bowl, measuring cups and spoons, knife and chopping board, spatula or wooden spoon, and a strainer for tamarind juice.
How do I retain the nutrients in the greens while cooking?
Use young, tender leaves and cook them briefly, sautéing spices first, then adding the greens. Avoid overcooking to keep the vibrant color and nutrient content.
Can I add any garnishes to enhance the flavor?
Yes, garnishes like fresh coriander leaves, grated coconut, roasted mustard seeds, and a drizzle of sesame oil enrich the dish’s flavor and texture.
What are the best side dishes to serve with Pulicha Keerai?
Pulicha Keerai pairs well with steamed white rice, curd rice, sambar, appalam, or lemon rice, offering a balanced and flavorful meal.
How should I store leftover Pulicha Keerai?
Cool it completely, store in an airtight container in the refrigerator for up to 3 days, or freeze in portions for up to 1 month to maintain flavor and freshness.
Can Pulicha Keerai be prepared in advance?
Yes, prepare tamarind extract and chop the greens a day ahead to save time. Proper storage ensures the dish stays fresh and flavorful when ready to cook.
Is Pulicha Keerai a healthy dish?
Absolutely. It is rich in vitamins and minerals from the amaranth greens and contains natural antioxidants, making it a nutritious addition to any meal.