Gongura Pachadi

Method

1. 1

   Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.

2. 2

   Dry roast spices: Dry roast 1 tbsp chana dal, 1 tbsp urad dal, 4 dried red chillies and 1 tsp coriander seeds in a pan 4-5 minutes until golden. Cool.

3. 3

   Fry gongura: Heat 2 tbsp oil. Add gongura leaves and sauté 5-6 minutes until completely wilted and cooked through. Cool.

4. 4

   Fry shallots and garlic: In same oil add 8 shallots and 5 garlic cloves. Fry 5-6 minutes until golden. Cool.

5. 5

   Blend: Add fried gongura, fried shallots and garlic, roasted dals and chillies, a pea-sized tamarind and salt to a blender. Blend to a coarse paste — not too smooth, keep texture.

6. 6

   Taste: Gongura pachadi should be tangy, spicy and sour.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 4 garlic cloves sliced and curry leaves.

8. 8

   Pour tempering: Pour sizzling tempering over the chutney. Mix well.

9. 9

   Adjust: Taste and add more salt or tamarind if needed.

10. 10

    Serve: Gongura pachadi is one of Andhra's most beloved condiments. Serve with hot steamed rice and a dollop of ghee.