Pulicha Keerai/Sorrel Leaves Kadayal

– Add tamarind and 4 green chillies in water and make it to boil
– After the water starts boiling, add pulicha keerai and cook well
– Strain the water and grind it to a fine paste by adding salt
– Add sesame oil in a pan and sauté vadagam, bengal gram, urad dal, finely cut red chillies, smashed garlic, grounded paste and boil it until oil comes up


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