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