Pulicha Keerai Kadayal (Sorrel Leaves) TN Style

 First of all, I would like you to know few health benefits of Sorrel leaves. They are available in 2 varieties as green and red. Gongura, ambadi, pulicha keerai are few of the names of sorrel in India.
They are kind of sour in taste. They are mildly astringent and have acidic taste when eaten raw.
Few of the health benefits include treating fever, sore throat, deficiency of vitamin C, jaundice, relieving from ring worm, itching skin and lessening the body heat.

I have already Andhra Gongura Pappu.. This is Tamil Nadu style of the same recipe with Sorrel leaves.

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Ingredients :

Sorrel Leaves-- 1 bunch
Green chillies -- 3 nos.
Garlic pods -- 3 to 4 pods ( depends on the size )
Cumin seeds -- 1/4 tsp
Salt --to taste

For seasoning :

Oil -- as needed
Vadagam -- 1 tbsp
   or
Mustard seeds -- 1/2 tsp
Dry red chillies -- 2 nos

Method :

Clean the sorrel leaves and cook it along with garlic pods, cumin seeds and green chiilies adding sufficient water . (do not too much water and do not add salt as the quantity will be reduced once the spinach gets wilted ) .. ) Cook the spinach for 5 to 10 minutes and finely smash it using hand blender .. Now add the salt and combine well.  U may serve this as such without any seasoning..
For those who likes the spinach to be seasoned , add a tsp of oil and fry the vadagam for a minute in medium low flame / pop the mustard seeds, add the dry red chillies ,fry it  and add to the cooked spinach and mix well. Pulicha Keerai Kadayal is ready to serve ...I served it with Taro Fry and Plain rice
 

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf

Red Sorrel, known by various names like gongura, ambadi, and pulicha keerai in various parts of India comes in two varieties namely the green leaf and the red variety the latter being more sour than the former. The leaves are bitter, mildly astringent and have an acidic taste. - See more at: http://www.natural-homeremedies.com/blog/health-benefits-of-red-sorrel-leaves/#sthash.Z91g8w2Y.dpuf