Keerai puli kadaiyal (Sour Green gravy)

Keerai puli kadaiyal (Sour green gravy for rice) - Preparation time 15 to 20 mins)
Many people love pulicha keerai gravy which we usually get in most of Andra hotels when we visit balaji temple. But in some places we don't get the pulicha keerai (greens with tamarind taste - Sorrel or gongura) in that case you can try this one. Surely you will love the taste.

Ingredients:-
Green - cleaned and chopped 2 cup (I tried out in 2 type - Mullai keerai & Arakeerai)
Green chili - 2
Roasted coriander powder - 1/2 tsp
Tamarind paste - 1 - 2 tbsp (if you want too sour you can take 2 tbsp)
Salt - to taste
Mustard seed - 1/4 tsp
Sesame oil - 2 tbsp
Water - to cook the green
1/2 Onion - chopped finely

Preparation method:-
Cook the greens with required amount of water, salt and green chili.
When keerai (green) is cooked add the tamarind paste. Cook till tamarind raw smell goes off.
Cool the cooked keerai. Grind in mixer to paste.
Heat a tawa add oil and mustard to splutter. Add chopped onion, little salt & coriander powder. Fry till onion is cooked.
To this add the grind keerai paste and mix well. Switch off the flame after 5 mins.
Delicious keerai puli kadaiyal is ready with available keerai. You don't miss the taste of gongura any more.
Try it out. It goes very well with white rice and roasted pappad.