Name: Gongura Pachadi (or)Sorrel leaves Chutney recipe by Sri Charani Ravinuthala at BetterButter
Prep time: 900 min
Cook time: 20 min
Total time: 920 min
Yield: 4
Ingredients: Sorrel leaves small bunches 6-7Leaves; Oil 4 tablespoons; Red chillies dried 10; Coriander seeds 1 tablespoon; Cumin seeds 2 tablespoons; Fenugreek seeds 3-4; Garlic cloves 6-7; Large size onion 1; Salt to taste; Chana dal 1/2 tablespoon; Urad dal 1/2 tablespoon; Mustard seeds 1/2 tablespoon; Red chillies dried 4-5; Curry leaves 6-7

ABOUT Gongura Pachadi (or)Sorrel leaves Chutney RECIPE

Traditional andhra style gongura pickle or gongura pachadi made with gongura leaves with an aromatic tempering

Ingredients Serving: 4

Sorrel leaves small bunches 6-7Leaves
Oil 4 tablespoons
Red chillies dried 10
Coriander seeds 1 tablespoon
Cumin seeds 2 tablespoons
Fenugreek seeds 3-4
Garlic cloves 6-7
Large size onion 1
Salt to taste
Chana dal 1/2 tablespoon
Urad dal 1/2 tablespoon
Mustard seeds 1/2 tablespoon
Red chillies dried 4-5
Curry leaves 6-7

Instructions

Firstly, pluck all the gongura leaves, wash them and set them aside.
In a pan add gongura leaves and just sprinkle little water and boil till it becomes pasty.
In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute(not for a long time).
Take them out and set aside to cool down.
In a blender or hand blender add the cooked spices of step 2, add some salt and blend into a fine powder.
Into it add gongura leaves and blend roughly.Take the pickle out into a bowl.
Into it add cumin seeds, mustard seeds and let them pop up.
Add dried red chillies, stir for few seconds.Add curry leaves and let them crackle.Add the tempering to the pickle.
Serve with hot rice and ghee

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