Gongura Kadaisal/Masiyal

The secret of our ancestors long life is always the natural and organic food habits. There were no pizza, burger, chemical ingredients, packaged food, food coloring before. They cook what was available in the surrounding. Gongura/Pulucha keerai(in Tamil) (means sour green) is one among them. It is sour in taste. It will available in villages with free of cost. There are two kind of gongura available in the market. One with slightly red in color and another one is fully green color. We can store this recipe for 15 days once we cooked without refrigerated. This is my one of the favorite recipe with sesame oil for rice. If we use refrigerator, we can store for 30 days easily. Lets see how to make.


Gongura - 1 bunch
Onion - 1 (if pearl onion use 15. This onion is preferable for more taste)
Red chilli - 4
Sesame Oil - 3 tsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 leaflet
Salt for taste.


Clean and wash the gongura leaves. Boil the leaves with required salt in a cup of water.

In 4 minutes, the leaves will be wilted well. Now switch off the stove and drain the excess water completely.
Once cool down, blend it using mixer grinder.
Heat sesame oil in a pan. Once oil hot add mustard seeds, urad dal, craked red chilli, Curry leaves and stir it.

Once mustard started spluttering add chopped onion. Stir it. Let onion cook well in the oil until it translucent.
Add the ground gongura and stir it well. Switch off the flame immediately.
Now valuable and healthy gongura kadaisal is ready to serve.
Try and post your comments and suggestions.

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