Gongura Pachadi (Sorrel Leaves Chutney)

Hello Foodies, I am back with another interesting recipe from South Indian cuisine. South Indian cuisine is famous for Pickles, Chutneys, and Powders and every recipe has a unique taste. Today I want to share a very famous and tasty pickle from South Indian Kitchen "Gongura Pachadi"(sorrel leaves chutney). I already posted different variations with Gongura (Sorrel leaves). This is another amazing version with Gongura(Sorrel leaves). Hot rice, fresh ghee, a tablespoon of this Pickle surely make your meal yummy!!. This Chutney can be made with red stem sorrel leaves for tangy taste or you can make it with green sorrel leaves for less sore taste. I love to make this Chutney with red stem sorrel leaves. Let us go through the recipe.

Ingredients :

sorrel(Gongura)leaves: 2big bunch of red stem sorrel leaves

Oil:     1/4 cup

Mustard seeds   :      3 tablespoons

Fenugreek seeds:      2 tablespoons

Split black gram:      1 1/2 tablespoons

Dry Red chilies:       15

Salt:        to taste

Garlic cloves:        6 

For Tempering :

Oil:     6 - 8 tablespoons

Split Black gram:    1/2 tablespoon

Mustard seeds:     1/2 tablespoon

Cumin seeds:     1/2 tablespoons

Garlic Cloves  :        3 cloves

Procedure

1. First pick the gongura/sorrel leaves from stems. Pat them dry on a kitchen towel for a few minutes. Let all the moisture go.

2. Heat a pan, add oil, add split black gram, Mustard seeds, fenugreek seeds, red chilies, cumin seeds, garlic cloves and fry them till a nice aroma comes out. They become a little bit crispy then turn off the flame. Let it cool for some time.

3. Now take a pan, add oil, once oil hot, add the gongura/sorrel leaves and saute them until soft.Gongura(sorrel) leaves become mushy at this stage. Keep aside and let it cool for some time.

4. When the spices are cooled, transfer them into a mixie jar and grind them into fine powder along with the required amount of salt.

5. Once the spices are powdered, add sauteed gongura leaves and grind them coarsely or finely with powder.

6. Heat a pan, add oil, then add mustard seeds, garlic cloves, broken red chilies. When mustard starts to splutter, turn off the flame.

7. Pour the seasoning on ground gongura mix. Mix it well. Taste Test. If required add salt and red chili powder and saute them for 5-8 minutes. A lovely aroma comes out from this gongura pachadi at this moment.

8. Transfer it into a dry, clean airtight glass container. Serve it with hot steamed rice and spoon full ghee. You can add finely chopped onion cubes for additional taste.

Note: Here I used a little bit of excess oil to increase the shelf life of Pachadi.If you want to consume the pachadi immediately you can reduce the quantity of oil.