Gongura Pachadi (Sorrel Leaves Chutney) with Green Chillies

As already discussed, South India, especially Andhra is well known for hot & spicy food like pickles and chutneys. Especially famous for Aavakaya and Gongura Pickles. Today I am posting Gongura pachadi (sorrel leaves) in the Green chilli version. It is very easy to make with fewer ingredients. Another name for Gongura is 'Puntikoora' which is rich in vitamins and antioxidants. Very famous dishes that can be made with Gongura is Gongura pappu, Gongura pulusu, Gongura pachadi(red chilli & green chilli version)and Pulihora Gongura. But today I am presenting a simple and quick recipe "Gongura pachadi" with Green Chillies and Garlic cloves. Here is the recipe... Enjoy!!!

Ingredients :

Gongura Leaves:               1 bunch

Green chillies:                6-8 

Garlic cloves:                5

Salt:               to taste

Oil:               1 1/2 tablespoons

Turmeric powder:                  pinch

For Tempering /Popu :

Oil:                1 tablespoon

Bengal Gram:                 1 tablespoon

Black gram:                 1 tablespoon

Mustard seeds:                 1/2 tablespoon

Red chillies:                 1 or 2

Curry leaves                                      :                 3

Method :

1. Pluck the leaves from the stem and wash thoroughly.

2. Spread the leaves on a fresh cotton cloth. Let all the moisture go.

3. Heat a pan, add 1 1/2 tablespoon oil, add the leaves, green chillies& garlic cloves and saute them until soft.

4. Add salt and turmeric powder, switch off the flame. Remove and let it cool.

5. When they cool down, add them to a blender. Blend it to a coarse paste.

6. Heat another pan, add 1 tablespoon of oil, add chana dal, urad dal, mustard seeds, dry red chillies, curry leaves. Once they splutter, off the flame, add the coarsely blended gongura pachadi and fry for a few seconds. 

7. Transfer it into a serving bowl.

8. Yummy yummy Gongura pachadi is ready now ! Serve it with hot steamed rice, dal and ghee.