Gongura Pachadi

Ingredients

• - 1 cup gongura (sorrel leaves)
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

1. Prepare gongura: Wash a large bunch of gongura (sorrel) leaves. Separate leaves from stems.
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. Fry gongura: Heat 2 tbsp oil. Add gongura leaves and sauté 5-6 minutes until completely wilted and cooked through. Cool.
4. Fry shallots and garlic: In same oil add 8 shallots and 5 garlic cloves. Fry 5-6 minutes until golden. Cool.
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. Taste: Gongura pachadi should be tangy, spicy and sour.
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. Pour tempering: Pour sizzling tempering over the chutney. Mix well.
9. Adjust: Taste and add more salt or tamarind if needed.
10. Serve: Gongura pachadi is one of Andhra's most beloved condiments. Serve with hot steamed rice and a dollop of ghee.