Monday, February 1, 2016

Puliarai Keerai Chutney - Creeping Wood Sorrel Chutney/ Relish

PULIARAI KEERAI CHUTNEY
HULI SOPPINA CHUTNEY
Creeping Wood Sorrel (Indian Sorrel) Relish
  
Herbs rich in nutritional and medicinal properties flourished in home gardens long time ago. Some were made into chutneys, some other keerais were cooked along with lentils. Some were used in the making of hair oil and bath powders at home. Be it cough, cold, digestive upsets, skin rashes, bumps, swellings, open wounds or any other malady  there was always a herb in the garden which came in handy to alleviate the symptom. All these wonderful herbs / weeds are vanishing gradually from our urban spaces, thanks to the vertical growth of residential spaces. Useful medicinal weeds do not have a place in the modern landscapes where the focus is mostly on green lawns and  ornamental plants. On the other hand it is heartening to know that many youngsters have taken to growing herbs organically in pots.Gardens of medicinal plants (Moolikai Vanams) have sprung up in many urban areas to conserve the treasure of endemic plants and  herbs. An interest to learn about grandma's medicine using native herbs is also gradually catching up.
Various medicinal properties and health benefits are attributed to the garden weed called  Puliarai Keerai /Huli Soppu. Here is a recipe for a lip smacking chutney using Puliarai Keerai (Huli Soppu in Kannada).



INGREDIENTS


Puliyrai Keerai/Huli Soppu - 2 cups
Mustard seeds - 1/4 tsp
Black gram dal - 2 tbsps 
Red chillies - 6 or more to balance the sourness of the keerai.
Salt -  1 tsp 
Asafoetida - 1 pinch
Gingelly oil - 1 tsp
METHOD
1. Wash the Puliarai Keerai/Huli Soppu thoroughly and keep aside.
2. Heat oil in a pan and add mustard seeds.
3. When the mustard seeds crackle add the split black gram dal and roast till the colour changes to golden brown.
4. Add the red chillies and asafoetida and roast till chillies turn crisp.
5. Stir in the Puliarai Keerai/Huli Soppu into the seasoning and immediately switch off flame.
6. Allow to cool and grind all the ingredients together with salt into a slightly coarse chutney adding little water.




A small piece of jaggery can be added while grinding to tone down the very sour taste of Puliarai Keerai / Huli Soppu.
Relish  PULIARAI KEERAI CHUTNEY  with hot rice and a dollop of ghee. 

2 Post your Comments:

Hotel Management entrance exam 2016 said...

I came across your blog while looking for some Indian food blogs and liked a lot. How amazing! I will keep an eye on your post.

Natarajan Gaundamani said...

very nice article. Thanks for publishing this. I will try this chutney