Gongura Pachadi / Red Sorrel Leaves Chutney ~ Day 113

Gongura pachadi or chutney is a classic and authentic dish of Andra Pradesh.   It is prepared with a tangy and sour-tasting leaves called  Red Sorel.  In Tamil, it is called Pulicha Keerai.   Typically, crushed garlic is added with a tempering to the chutney.  Though I love garlic, my folks not so much.  Hence, I skipped the garlic.  Feel free to add, if you wish.  

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 Preparation time: 10 minutes

Cooking time: 15 minutes

Yields: 1 cup

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Ingredients:

• Gongura / Sorrell leaves - 2 bunches, separated from the stalks
• Dried red chilies - 8 to 10
• Coriander seeds - 2 tbsp
• Urad dal - 1 tbsp
• Mustard seeds - 1 tsp
• Fenugreek / Methi seeds - 1 tsp
• Salt - to taste
• Sesame oil - 4 tbsp

Method:

1. Wash and spread the gongura leaves on a kitchen towel.  Let it dry in a shade until completely dried.
2. In a small skillet, dry roast the red chilies, coriander seeds and urad dal until golden brown.  Remove and add the fenugreek seeds.  Roast until fragrant and light brown.  Remove and roast the mustard seeds until it starts to pop.   Let the roasted ingredients cool and grind to a coarse powder.
3. Heat 4 tbsp oil in a skillet.  Add the dried gongura leaves and saute until wilted and soft, about 5 minutes.  Let cool completely.
4. Add the sauteed gongura with the ground spice powder along with salt and pulse until combined.  
5. Transfer the chutney into a clean, dry glass jar and store in a refrigerator for up to 3 weeks.  
6. To serve: Mix the chutney with hot steamed rice and a generous dollop of ghee.

Gongura Puliyodharai - Spicy Sorrel Leaves Rice

Ingredients:
For the paste:
Gongura / Sorrel Leaves - 2 cups (washed and dried)
Mustard Seeds - 2 tsp
Fenugreek Seeds - 1 tsp
Red Chillies - 6
Oil - 2 TBSP
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For the powder:
Coriander Seeds - 2 TBSP
Sesame Seeds - 1 TBSP
Dry roast each separately and make a powder.
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For tempering:
Mustard Seeds - 2tsp
Urad Dal - 2 tsp
Channa Dal - 2 tsp
Peanuts - 1/4 cup
Red Chillies - 5
Turmeric Powder - 1tsp
Tamarind Paste - 2 tsp
Asafoetida - 1tsp
Curry Leaves - few springs
Sesame Oil - 3 TBSP
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Rice - 2 cups (cooked and cooled)
Salt - to taste

Method:
To make paste:
Heat 1tsp oil in a wide bottom non-stick pan, and add mustard seeds, fenugreek seeds and red chillies and fry till golden brown and keep it aside.  In the same pan heat the remaining oil and add the gongura leaves and fry until soft. Let it cool completely and grind along with the fried ingredients to a smooth paste without adding any water.

Mixing the rice:
Heat 3TBSP sesame oil in a large pan and splutter mustard seeds.
Add urad dal, channa dal, peanuts and broken red chillies and fry until golden brown.
Add asafoetida, turmeric powder and curry leaves.
Add the tamarind paste and gongura paste and fry for 5 minutes.  If needed, add more oil.
Add the coriander-sesame powder mixture and mix well.
Pour the mixture over cooled rice.  Add salt and mix thoroughly.
Let it sit for 1/2 - 1 hour before serving.