Pulicha keera masiyal

🔥 Prep

• Rinse 200 g sorrel leaves thoroughly under running water, pat dry, and roughly chop.
• Slit 4 green chilies lengthwise (keep seeds if desired).
• Peel 5 garlic cloves and lightly crush them.
• Measure 1 tsp mustard seeds, 1 tbsp oil, and 1 tsp salt, setting them aside.

🔥 Cook

• 1. Heat 1 tbsp oil in a medium‑sized skillet over medium heat until shimmering.
• 2. Add 1 tsp mustard seeds and let them sputter for 10 seconds.
• 3. Add the slit green chilies and crushed garlic, sauté for 30 seconds until fragrant.
• 4. Add the chopped sorrel leaves, spreading them evenly, and cook over medium heat for 3‑4 minutes, stirring occasionally, until they wilt and reduce in volume.
• 5. Sprinkle 1 tsp salt over the leaves, stir well, and continue to cook for another 2 minutes until the mixture is soft.
• 6. Reduce heat to low and mash the leaves directly in the pan using the back of a spoon or a potato masher for 1 minute to achieve a coarse mash.
• 7. Taste and adjust salt if needed, then remove from heat.

🔥 Serve

• Transfer the pulicha keera masiyal to a serving bowl and drizzle a few drops of extra oil (optional) for shine.
• Serve hot with steamed rice, sambar, or rasam, and a side of papad or appalam.
• Pair with a dollop of plain yogurt or a spoonful of ghee for added richness.