Gangavailukura Chutney

Today I am blogging the delicious traditional leafy vegetable gangavailukura chutney. It is also called Pusley or Purslane. Easy preparation takes little time for preparation of chutney.

I planted gangavailukura seeds on our terrace.As it is a rainy season, it grows healthy and well.I planted greens like amarnath and gongura also. Generally we are preparing gangavailu kura pappu, combination with moong dal etc. We can prepare chutney with gangavailukura.

Yesterday I made  chutney with this lovely green ready available on our terrace gangavailu kura. I learn it from my daughter in law.
Let us go for recipe.

Ingredients

• Gangavailukura                                     2 bunches or 2 cups (tender stems and leaves)
• Green mirchi                                           8
• Onion                                                         2 medium (chopped)
• Peanuts                                                      1/4 cup( fry  and remove the skin)
• Tamarind pulp                                         1 tbsp
• Turmeric powder
• Oil
• Salt to taste

Popu

• Mustard seeds
• Cumin seeds
• Hing
• Urad dal

How to prepare

1. Wash gangavailukura  and green mirchi under running water.
2. Take kadai, add 1 tbsp of oil, heat it on medium flame.
3. Add gangavailukura, green mirchi and turmeric powder and cover with lid.
4. After 5 minutes see it will is soft.
5. Take mixy, grind the peanuts. 
6. Then add this soften gangavailukura along with salt and tamarind paste. Grind for a while.
7. Transfer this chutney into a bowl.
8. Add chopped onions and mix well.
9. Take popu pan.
10. Add 1 tbsp oil, heat it.
11. Add mustard seeds . Let it pop.
12. Then add urad dal. cumin seeds and hing.
13. Mix this popu in the chutney.

   Serve this with garama garam rice along with ghee.
  You can take with idly  and dosa also.