Gongura Pachadi

 Gongura pachadi /gongura leaves chutney /pulicha keerai chutney is a spicy and little sour sorrel leaves chutney made with sorrel leaves mix with freshly ground spice masala powder goes well with dosa, idli and also with hot steamed rice. Gongura leaves also known as sorrel leaves /pulicha keerai in tamil is a little sour in taste green leafy vegetable and a good source of iron and vitamins.Gongura pachadi recipe is given below with photos.

The following ingredients are needed to prepare Gongura Pachadi.

Ingredients:-

Gongura leaves. - 1 bunch
Salt.                    - to taste

For grinding Spice Masala Powder:-

Coriander seeds. - 2 tsp
Dry red chillies.  - 12
Cumin seeds.       - 1tsp
Methi seeds.         - 1/4 tsp
Oil.                       -1tsp

For Seasoning:-

Urad dal.            - 1tsp
Mustard seeds.   - 1/2 tsp
Cumin seeds.     - 1/2tsp
Dry red chillies. - 2 broken into halves.
Garlic crushed.  - 6 cloves
Oil.                     - 2 tbsp +1tsp

Instructions:-

1). Heat 1tsp oil in a kadai and roast coriander seeds, dry red chillies, methi seeds and cumin seeds on medium low flame until light brown in colour. Allow the above roasted ingredients to cool. Once cooled grind the roasted ingredients together to a smooth powder. Keep aside the ground spice masala powder.

2). Cut and remove the stems of gongura leaves and wash well. Keep the leaves in a colander to drain water completely from the leaves. Roughly chop the gongura leaves and keep aside.

 Method:-

1). Heat 2tbsp oil in a pan and add urad dal and saute well. When urad dal starts to change its colour splutter mustard seeds and cumin seeds and saute well. Add crushed garlic and saute well. Add broken dry red chilly halves into the pan and fry in oil for a second. Add roughly chopped gongura leaves into the pan and saute well till the leaves wilt.

2). Add required salt into the pan and mix well. Cook on low flame till the leaves shrink and become soft and mushy.

3). Add freshly ground spice masala powder into the pan and mix with the cooked gongura leaves.

4). Add 1tsp oil into the pan stir the spicy gongura leaves masala mixture continuously for 5 minutes on low flame.Once the gongura masala mixture leaves the sides of the pan and oil seperates. Switch off the flame and allow the gongura pachadi to cool.

5). Gongura pachadi /gongura chutney is ready to serve. You can store the gongura pachadi in the refrigerator and it stays good for a couple of days.

Serve and enjoy the tasty and delicious gongura pachadi with idli, dosa and also with hot steamed rice.