This a recipe for Gongura Pachadi, a popular South Indian chutney made from sorrel leaves (gongura). It has a tangy and spicy flavor that pairs well with rice, dosa, idli, or even with bread.
Ingredients:
- 2 cups fresh Gongura (sorrel) leaves, washed and chopped
- 2-3 green chilies, adjust according to your spice preference
- 1 small onion, chopped
- 1-2 cloves of garlic, optional
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder, adjust to taste
- Salt to taste
- 2 tablespoons oil (preferably sesame oil)
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- Few curry leaves
- Water, as needed
Instructions:
- Wash the gongura (sorrel) leaves thoroughly under running water. Drain and chop them finely. Set aside.
- Heat a tablespoon of oil in a pan over medium heat. Add the chopped gongura leaves and sauté for a few minutes until they wilt down. Remove from the pan and let it cool.
- In the same pan, add another tablespoon of oil. Add mustard seeds and let them splutter. Add asafoetida (hing) and curry leaves, and sauté for a few seconds.
- Add chopped green chilies and chopped onion. Sauté until the onions turn translucent.
- If using garlic, you can add finely chopped garlic at this stage and sauté for a minute.
- Add turmeric powder, red chili powder, and salt. Sauté for a minute to allow the spices to cook.
- Add the sautéed gongura leaves back to the pan and mix well. Cook for another 2-3 minutes, allowing the flavors to blend.
- Turn off the heat and let the mixture cool down.
- Once cooled, transfer the mixture to a blender or food processor. Blend it to a coarse or smooth consistency, depending on your preference. If needed, you can add a little water to aid in blending.
- Taste and adjust salt and spices if necessary.
- Transfer the Gongura Pachadi to a clean, dry container.
- Your Gongura Pachadi is ready to be served! Enjoy it as a side dish with rice, dosa, idli, or any of your favorite South Indian dishes.
Remember, the spiciness and tanginess of the chutney can be adjusted according to your taste. Feel free to experiment with the recipe to make it perfect for your palate.