Gongura Pachadi | Pulicha Keerai Thuvaiyal | Sorrel Chutney

Gongura pickle is called " Andhra Mata " and a very famous andhra recipe.This chutney is made in different ways & I'm just sharing one of the styles which we make at home. I used the red stemmed leaf which has more sourness than the green ones. This is also one of those pickles which can be stored year long & can be enjoyed when ever you like.

Ingredients

2 Cups dried gongura leaves

4 Tbs tamarind

1 Tbs methi seeds

12 Red chili's
1 Tbs coriander seeds
Pinch of Hing

Salt for taste

2 Tbs oil

Seasoning

1 Tbs urad dal

1 Tbs mustard

4 Tbs oil ( Add if you need more)
4 Pods garlic (Optional)

2 Red chili's

1. Clean gongura leaves and dry them on a cloth overnight.

2. Heat a pan and add gongura leaves along with oil.Fry them till they are cooked or till they gain soft texture & change to dark brown color.Switch off heat & allow those fried leaves to cool.

3. Add 3tbs oil to pan & add dry red chili's,methi seeds, coriander seeds & hing. Fry them for 3mins & switch off heat. 

4. Grind the fried ingredients coarsely.Later add the gongura leaves, tamarind,salt & grind them.Remove the chutney in to a bowl.
*** Now you can refrigerate this chutney in a air tight box & use it with addition of little seasoning when ever you want.

Seasoning
Heat a pan with oil and add the seasoning to it. Once the mustard starts jumping. Switch off heat & add it to the above chutney and mix it well.

* Serve with rice and butter.It tastes delicious. Some to enjoy it with little onion pieces & green chili's for extra heat.