User:Komathy84/sandbox

Semi-protection: High level of IP vandalism. Komathy84 (talk) 02:59, 28 February 2014 (UTC)



Main Ingredients
300 gm pulicha keerai (only the leafs) remove the leaves from the stem

(A)
 * 1) 300 gm round brinjal,cut into small cubes
 * 2) 3 cm ginger,chopped
 * 3) 6 garlic,sliced into 2
 * 4) 3-4 green chilies or if you like it spicy add in chili padi
 * 5) 1 big onion, sliced

(B)
 * 1) 30-50 gm anchovy,clean and broken into small pieces
 * 2) 2-1/2 cup water
 * 3) 1 cup thick coconut milk

Tempering

 * 1) 1 medium onion,finely sliced
 * 2) 3-4 dry chilies,broken
 * 3) 1 tsp mustard seeds
 * 4) 1 tsp ulutham paruppu
 * Oil

Method
NOTE: some people like it watery and some like it thick.It is very delicious serve with fried fish.
 * 1) Add (A) and the boiled pulicha keerai with 2 cups of water in a vessel and put the sorrel leaves. Allow it to boil for about 10 min in medium flame until brinjal are cooked.Remove from the heat and let it cool.
 * 2) Blend the cool ingredients (don't blend too fine) and keep a side.
 * 3) In another pan heat oil and add in the tempering ingredients. When the onion turn light brown add in the anchovy and fry until it turns light brown.
 * 4) Now pour in the blended ingredients and coconut milk. Stir well and let it cook over a low heat until it turn a little thick.

Reference

 * 1) http://karileaves.blogspot.com/2013/06/pulicha-keerai-kari.html