Sorrel Leaves Chutney / Gongura Pacchadi

Sorrel leaves chutney which is also called gongura pacchadi is one of the most famous chutney in Andhra region. Infact, sorrel leaves/gongura is very famous in my native place. My grandmom makes this chutney perfectly and so does my mom. So, there is no reason for me not to get it right. Whenever I feel like eating something different, all I look for is a plate of steamed rice, ghee and sorrel leaves chutney. Try this combination and you will ask for more.

Ingredients:

• Sorrel Leaves - 250 grams
• Cumin Seeds - 2 tablespoons
• Mustard Seeds/Rai - 1 table spoon
• Urad Dal - 2 tablespoons
• Chana Dal/Bengal Gram - 2 tablespoons
• Green Chillies - 6
• Curry Leaves - 7
• Salt - As per taste
• Oil - 2 tablespoons

Preparation:

Take a pan to heat and add one tablespoon of oil to it. Add one tablespoon of cumin seeds, urad dal and chana dal each.Also add green chillies. Fry for 2-3 mins.

Then add sorrel leaves/gongura leaves and cook for another 15 mins till they cooked properly. Remove from heat and allow it to cool.

Take a blender and add the sorrel leaves mix in it and blend it.

Take a pan to heat and add one tablespoon of oil to it. Add one tablespoon of cumin seeds, mustard seeds, urad dal, chana dal each along with the curry leaves. Wait till they pop and add the chutney mix.

Mix it and garnish it with coriander leaves and serve.

Serving Options:

Serve the gongura pacchadi with hot steamed rice and ghee.