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
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
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.
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