Gongura ila chutney recipe

First, pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep them aside.

Next, heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.

In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp. Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.

Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chili accordingly. See to it that the pachadi comes away from asides, this marks the doneness of the pachadi.

Serve it along with dosa, idli, cheela, adai, pesarattu or simply along with hot steamed rice and ghee.