Telangana Gongura Pachadi Sorrel Leaf Chutney Raw Fresh

Method

1. 1

   Wash gongura leaves thoroughly.

2. 2

   Blend gongura leaves, green chillies, garlic and salt to a coarse, thick paste.

3. 3

   Do not add water — the leaves have enough moisture. Keep some texture.

4. 4

   For tempering: heat 1 tbsp oil. Add mustard seeds — pop.

5. 5

   Add cumin, asafoetida, dried red chillies and curry leaves.

6. 6

   Pour the hot tempering over the gongura paste. Stir well.

7. 7

   The chutney should be intensely sour from gongura, spicy from chillies and pungent from garlic.

8. 8

   Serve as a condiment alongside rice and any Telangana preparation. A small amount of gongura pachadi with steamed rice and ghee is a complete Telangana meal.