Ingredients

• 1 bunch of sorrel leaves
• 5 to 6 green chllies
• 2 tea spoon rai
• 2 to 3 tea spoons of tamarind pulp
• 1 tea spoon jeera
• 2 tea spoons urad dal
• 3 tea spoons chana dal
• 2 tea spoons dhaniya (whole)
• 5 to 6 garlic pods
• 4 to 5 tea spoons of oil
• 2 tea spoons salt
• 8 to 10 curry leaves
• ​A pinch of hing

Method

Clean, wash,drain and chop Gongura (sorrel leaves).  Heat 3 tea spoons of oil in a pan.  Add spoon of mustard and jeera when mustard starts spluttering add urad dal, Dhaniya (whole) and chana dal and fry until chana dal turns golden color. Add green chillies fry and add the chopped sorrel leaves.  In few min. the sorrel leaves will be cooked. Switch off the flame and let it cool.

Grind the ingredients adding tamarind pulp, garlic pods and salt to paste.  No need to add water.  Take it into a bowl.  Heat 2 tea spoons of oil in a pan.  Add rai, red chillies, curry leaves and hing.  When rai starts spluttering switch off the flame and add the Thadaka to the chutney.

Gongura Chutney is ready........Tastes yummy with steamed rice..........Enjoy.............

By Mrs Uma ramana

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