Gongura pacchadi/ Sorrel leaves chutney

     Gongura leaves finely blended with aromatic spices and tempered to serve with hot rice or dosas

Sorrel leaves are tangy and this makes the dish very relishing. No wonder , it tastes awesome if it's combined with any dish.. say dals, chutneys or pickles, 

Gongura pickle is very famous in Telangana region and it tastes de-li-ci-ous...
When it comes to North karnataka, we enjoy gongura chutney (pundi palya) with jowar roti (jonnarotti).

We love pacchadies and so we just finish it rt away :)

Rice - Gongura pacchadi - dot of ghee - onion ..!!! 

what a great combo..I  sometimes wonder who discovers such combinations...

then I say..anyways  just enjoy and relish the chutney..who cares.:P

Ingredients:
Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 2 Tbsp
Urad dal - 1 Tbsp
Channa dal - 1 Tbsp
Methi seeds/ fenugreek - 1/2 tsp
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 small piece (3" approx) / 1 tsp
Turmeric - pinch
Salt - as per taste
Oil - 2- 3 tbsp

Method:
1. Dry roast coriander seeds, fenugreek, channa dal and  urad dal till you get a nice aroma.


2. Add dry chillies  and saute for a minute.


3. Powder the above ingredients.


4. In a pan, heat 1 tbsp of oil, add split greenc hillies, washed sorrel leaves/gongura. Saute till the leaves change to dark green color and shrinks. Finally add garlic, big chunks of onion and mix gently for 2-3 minutes.


5. Cool the above mixture and grind it along with the powders, ,adding salt, pinch of turmeric  and tamarind pulp.


6. Grind it to a fine paste and put  in a bowl.


Tempering:


1. Heat 1-2 Tbsp of oil 
( the more oil you add -the more tasty the chutney gets..so just pour a generous amount of olive oil if worried..:)


2. Add 1 tsp each of cumin, mustard seeds, dry red chiillies, handful of curry leaves, 1 or 2 sliced garlic cloves.


3. Gently put this tempering on the chutney/pacchadi