Name: SorrelLeaves Chutney recipe by Sri Charani Ravinuthala at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Small bunches sorrel leaves/gongura leaves 6 to 7; Oil 2 tablespoons; Red chillies 10 dried; Coriander seeds 1 Tablespoon; Cumin seeds 1 tablespoon; Fenugreek seeds 3-4; Salt to taste; Garlic cloves 6-7; 1 large size onion, diced into 1 large size; Oil 2 tablespoons; Chana dal 1/2 tablespoon; Urad dal 1/2 tablespoon; Cumin seeds 1/2tablespoon; Mustard seeds 1/2 tablespoon; Dried red chillies 4-5; 6-7 curry leaves

ABOUT SorrelLeaves Chutney RECIPE

Traditional andhra gongura pachadi or sorrel leaves chutney made with gongura leaves with an aromatic tempering...(SorrelLeaves)

Ingredients Serving: 4

Small bunches sorrel leaves/gongura leaves 6 to 7
Oil 2 tablespoons
Red chillies 10 dried
Coriander seeds 1 Tablespoon
Cumin seeds 1 tablespoon
Fenugreek seeds 3-4
Salt to taste
Garlic cloves 6-7
1 large size onion, diced into 1 large size
Oil 2 tablespoons
Chana dal 1/2 tablespoon
Urad dal 1/2 tablespoon
Cumin seeds 1/2tablespoon
Mustard seeds 1/2 tablespoon
Dried red chillies 4-5
6-7 curry leaves

Instructions

Firstly, pluck all the gongura leaves, wash them and set them aside.
In a wok, add about 1 tbsp oil, add the gongura leaves and green chillies and cook them for about ten minutes until they turn soft and mushy.
Cook on medium flame.
Once it is done cool it and add garlic cloves...Blend it in a blender into smooth paste. I used hand blender.
Into it add cumin seeds, mustard seeds and let them pop up.
Add dried red chillies, stir for few seconds.Add curry leaves and let them crackle.
Add the tempering to the pickle. Serve hot with ghee and rice!!!

Similar Recipes