Gongura(Sorrel) Chutney/Pachadi

This chutney is one of the main dish of Andhra Cuisine. Sorrel leaves are rich in iron, vitamins and anti-oxidants which are essential for human nutrition.

Ingredients:
Gongura(Sorrel) leaves - 1 big bunch
Black gram (Urad dal/Uzhunthu) - 1 tablespoon
Mustard seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Red Chillies - 6 or as spicy required
Fenugreek - 1 teaspoon
Asafoetida powder - 1/4 teaspoon
Curry leaves - few
Salt to taste
Oil - 1 tablespoon

For tempering:
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Red chillies - 2
Curry leaves - few
Onion - 1, medium sized, finely chopped

Method:
Pluck sorrel leaves from the stems, wash them and drain excess water and keep aside.

Heat oil in pan. Add few drops of oil. Once it is hot, add mustard seeds, fenugreek, coriander seeds, urad dal, red chillies, curry leaves, asafoetida powder one after another and fry them until urad dal turns brown.

Remove from heat and allow them to cool.

Then in the same pan, heat remaining oil, add sorrel leaves and fry them. Cook it until raw smell goes off or the green leaves turn brown. Once it is cooked, allow it to cool.

Grind all the ingredients, salt in a grinder/blender to a fine paste. Add little water if required.

Tempering:
Heat oil in pan, add mustard seeds, once it splitters, add red chillies, curry leaves, chopped onions. Fry until onions turn golden brown. Add the grinded paste to it, give a mix and put off the flame. Add salt if required.

Serve hot with rice.

Cooking time : 20 minutes
Serves 4-5 persons