Simple gongura chutney | Sorrel Leaves Chutney | Pulicha keerai pachadi

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