Keerai Thokku Recipe | Andhra Palakura Ulli Karam Recipe
Andhra style palakura ulli karam which we call as Pasalai Keerai thokku in Tamil. Tastes best with plain rice addig ghee.
Servings: 2 people
Ingredients
- 1 Bunch Spinach leaves / Palak / Pasalai keerai
To Grind
- 2 Big onion
- 10 Garlic cloves
- 1 tsp Red chilli powder
- Tamarind - Small gooseberry size Or Lemon juice - as needed
- Salt & water - as needed
To Temper
- 2 tbsp Gingely oil / Sesame oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- ¼ tsp Cumin seeds
- 1 Red chilli
- Curry leaves - Few
Instructions
- Wash and chop Palak leaves roughly. Set aside.
- Grind all the ingredients given under "to grind" to a smooth paste.
- Heat oil in a kadai. Splutter mustard seeds, urad dal. chana dal, cumin seeds, red chilli and curry leaves.
- Add ground paste and mix well for few minutes till thick.
- Now add the chopped palak leaves and saute till it shrinks in quantity
- Add little water and boil till raw smell goes off and keerai cooks well.
- Switch off the stove when the thokku becomes thick.
- Serve with plain rice adding few drops of ghee. Tastes great !
Video
Notes
Adjust the quantity of chilli powder as per your taste.
You can add lemon juice instead of tamarind but add it after switching off the stove. Else thokku tastes bitter.
You can replace palak with Drumstick leaves / Murungai keerai and make the same.
You can add 1/4 tsp of jaggery if you like.