Karisalankanni Keerai Thogayal | Bhringraj Leaves Chutney
Traditional Tamil Nadu style Karisalankanni Keerai Thogayal (Bhringraj leaves chutney). Packed with amazing medicinal benefits and liver-cleansing properties, this thogayal tastes delicious when mixed with hot rice and ghee.
Servings: 4 people
Ingredients
- 1 cup Karisalankanni keerai (approx. 50 g / 1.8 oz, leaves cleaned and washed)
- 1 no Dried red chilli
- 8 - 10 nos Whole black peppercorns
- 1 small piece Tamarind berry size
- 3 - 4 nos Garlic cloves
- 1 tbsp Cooking oil
- Salt & water as needed
Instructions
- Remove the karisalankanni leaves from the stem, wash thoroughly and set aside.
- In a kadai, heat 1 tbsp cooking oil and sauté the leaves along with a dried red chilli until the leaves shrink. Add salt for quick sautéing.
- Grind the sautéed keerai and red chilli along with tamarind and water to make a smooth paste.
- In a mortar and pestle (ding chick), coarsely crush the whole black peppercorns and garlic cloves. Add to the mixie jar, pulse once or twice and mix well.
- Remove and serve with hot plain rice topped with ghee!
Notes
- Tastes best when mixed with hot plain rice and a generous dollop of ghee.
- Crushing garlic and peppercorns coarsely in a mortar pestle and pulsing at the end gives the best authentic flavor.