Telangana Gongura Pachadi Sorrel Leaf Chutney Raw Fresh

Ingredients

• 2 cups fresh gongura leaves (Hibiscus sabdariffa — the sour sorrel; available at South Indian stores)
• 5 to 6 green chillies — adjust to heat tolerance
• 5 garlic cloves
• 1/4 tsp salt
• For tempering: 1 tbsp oil, 1 tsp mustard seeds, 1/4 tsp cumin, 1/4 tsp asafoetida, 2 dried red chillies, 4 curry leaves

Method

1. Wash gongura leaves thoroughly.
2. Blend gongura leaves, green chillies, garlic and salt to a coarse, thick paste.
3. Do not add water — the leaves have enough moisture. Keep some texture.
4. For tempering: heat 1 tbsp oil. Add mustard seeds — pop.
5. Add cumin, asafoetida, dried red chillies and curry leaves.
6. Pour the hot tempering over the gongura paste. Stir well.
7. The chutney should be intensely sour from gongura, spicy from chillies and pungent from garlic.
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.