Gongura or Sorrel leaves is a vey popular green leafy vegetable in Andhra Pradesh. It is used in many recipes like Gongura Pappu ( dal) , Gongura Mamsam ( Mutton with Sorrel Leaves) , Gongura ROyyalu ( Prawns with Sorrel Leaves) and the most popular is the Gongura Pachadi.Gongura pachadi is a very important part of Andhra Pradesh Cuisine. This pachadi is a must for any feast. There are two types of Gongura one is the red stemmed and other is green stemmed.The red stemmed variety is more sour than the green stemmed variety. So depending on our taste we choose either of them for our recipes.Mix the gongura pachadi in hot rice and add a spoon or two ghee mix well and enjoy it...yummm....
So here is the recipe for the tangy Gongura Pachadi.
Gongura leaves - 2cups packed
Red chillis- 4-5
Methi seeds- 1tsp
Green chillis- 4-5
Chana dal- 2tbsp
Coriander seeds - 1tbsp
Jeera - 1/2 tsp
Garlic- 2-3 crushed
oil - 3tbsp
Curry leaves- 2 sprigs
salt to taste
-Clean the leaves and let them dry.
- Heat 1tbsp oil and add the green chillis and the leaves and cook till till all the water left by the leaves goes dry.Keep aside
-Heat 1tbsp oil in the same pan , once hot add the methi seeds , 1tbsp urad dal, 1tbsp chana dal fry for 1 min , now add the coriander seeds and jeera, fry till a nice aroma fills the kitchen , add the red chillis and switch off the stove and let the mixture cool.
- Once cool first grind the dal mixture to a coarse powder , then add the gongura leaves required salt and grind to a smooth mixture.
-Heat the rest of the oil , add the garlic , urad adl, chana dal , red chillis and curry leaves and add to the gongura pachadi.
-Mix well and serve with rice
Note: If you want more flavor , you can add finely chopped onoin to the chutney.