Simple gongura chutney | Sorrel Leaves Chutney | Pulicha keerai pachadi


Simple gongura chutney


Cuisine Style: Andhra, south india | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice, Pappadam | Type: Gravy, Kuzhambu

Ingredients

  • Gongura leaves [Sorrel leaves, pulicha keerai, Hibiscus cannabinus] – 1 cup
  • Small onion [sambar onion] – 10
  • Dry red chilli – 1 or 2
  • Fenugreek seeds – 1 tbsp
  • Mustard seeds – 1 tbsp
  • Curry leaves – 1 spring
  • Gingelly oil or oil – 3 tbsp
  • Water as needed
  • Salt to taste

Preparation Method

  • Pluck & wash gongura leaves.
  • Dry roast fenugreek seeds, cool it & grind to fine powder.
  • Heat pan with ¼ cup of water add Gongura leaves cook till soft. Then mash.
  • Heat gingelly oil in a pan, add mustard seeds & let it splutter. Then add curry leaves, dry red chilli, & onion sauté till soft.
  • Add fenugreek powder sauté. Then add boiled & mashed gongura leaves, salt mix well & stir well.
  • Finally add 1 or 2 tbsp of gingelly oil Then cut off heat, Serve hot with rice.

Note

  • Dont add tamarind.

Red Sorrel Leaves Chutney

Red Sorrel Leaves Chutney

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