Friday, September 15, 2017

Pulicha Keerai Masial/Kadaisal And Gongura Sadam - Mashed Roselle And A Tangy Roselle Rice

Gongura season (Pulicha keerai in Tamil/ Pundi soppu in Kannada) is here! The only dish I prepare during every Gongura season is Gongura Tokku! My house help Gowri not only buys Gongura for me during the season but also gives me simple instructions on how to cook it. I tried out this simple masial/kadaisal recipe of hers which we relished. Gongura Sadam prepared using the masial was also a big hit!


Gongura - 2 big bundles
Onion - 1 big (Chopped)
Garlic - 12 cloves (Peeled)
Mustard seeds - 1/4 tsp
Salt - 1 1/2 tsps
Red chillies - 8 (Broken)
Sesame oil - 1/4 cup
1. Separate the gongura leaves from the stalk and thoroughly wash three or four times.
2. Drain the leaves and spread them out on a kitchen towel.
3. Heat oil in a kadai and add mustard seeds.
4. When the mustard seeds splutter add the chopped onion and garlic, and fry till they turn golden in colour.
5. Add the red chillies and saute for a couple of minutes.

6. Add the gongura leaves a handful at a time and keep sauteing.
7. Add more leaves as the previous batch wilts and sinks into the kadai.
8. Keep stirring and mashing the leaves using the back of a ladle.

9. When the leaves come together into a mass stir in salt and switch off flame after it blends well with the masial.
10. Allow to cool and grind half of the mixture in a blender, pour it back into the remaining masial and mix well.

Enjoy the Gongura Masial / Kadaisal with steaming hot rice or relish it as a side dish with dosa, chapati, ragi rotti or jolada rotti.
1. Take a cup of cooked rice and break the lumps. 
2. Add one spoon of sesame oil or ghee and coat the rice so that they do not clump together. 
3. Add one table spoon or more of the Gongura masial / Kadaisal depending on your taste and mix gently till the rice is evenly coated with the masial.

4. Enjoy the spicy and tangy Gongura Rice with any cool raita of your choice.

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