Pulicha Keerai Thanni Saaru (Tangy sorrel leaf dish)

Pulicha Keerai Thanni Saaru, a South Indian delight, is a light and tangy sorrel leaves broth infused with tamarind and aromatic spices. This invigorating soup-like dish brings together the freshness of sorrel leaves, the sourness of tamarind, and the flavorful blend of spices, creating a refreshing and comforting experience. Enjoyed as a soothing accompaniment or a standalone soup, it offers a burst of tangy and savory flavors.

If you don’t have sorrel leaves you can substitute spinach or other leafy greens as well. The important thing to remember is this is a healthy tasty way to add more greens to your diet.

Ingredients:

• 2 cups sorrel leaves (pulicha keerai), chopped
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2-3 garlic cloves, minced
• 1 green chili, slit lengthwise
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Small piece of tamarind (about a marble-sized ball)
• 2 cups water
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Steps:

1. Soak the tamarind in 1/2 cup warm water and extract the juice. Set aside.
2. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
3. Add cumin seeds, minced garlic, and slit green chili. Sauté for a minute.
4. Toss in chopped onions and sauté until they turn translucent.
5. Add chopped tomatoes and cook until they soften.
6. Incorporate chopped sorrel leaves and sauté for 2-3 minutes.
7. Pour in the tamarind extract, add turmeric powder, and season with salt. Mix well.
8. Add 1.5 cups of water and bring it to a gentle boil.
9. Let it simmer for 5-7 minutes on low heat.
10. Garnish with fresh coriander leaves if desired and serve hot as a mixed with hot rice.
11. Add some ghee to take it to the next level.

Sources: Kannamma Cooks, Padhuskitchen, South Indian Foods