Ingredients

• 500 gms sorrel leaves/Red gongura
• 100 gms sesame seeds
• 100 gms red chilli powder
• 1/2 tea spoon haldi
• 1 large garlic (whole, remove the skin and mash)
• 2 tea spoons chana dal
• 1 tea spoon each rai, jeera and urad dal
• Few curry leaves
• ​150 gms oil

Method

Clean, wash and drain water from the sorrel leaves.  Spread them on a cotton cloth and leave it for 15 mins.  Fry sesame seeds in  a medium flame (without oil) until they turn to golden color.  Cool and make fine powder in a mixie.

Heat 3 table spoons of oil in a pan.  Add the the sorrel leaves and a tbsp of salt.  In few min. the sorrel leaves will be cooked. Switch off the flame and let it cool.

Heat the remaining oil in a pan.  To it add rai, jeera, chana dal and urad dal.  When rai starts spluttering add curry leaves and mashed garlic.  Fry for a while and switch off the flame.  Allow the thadka to cool.

Now add red chilli powder, haldi, sesame seed powder, (nuvvula podi) salt to taste and the cooled thadka to the cooked sorrel leaves and mix well.

Gongura Nuvvula Pachadi/Sorrel leaves and Sesame seeds chutney is ready.........store it in a air tight container.......Tastes good with steamed rice.......Can be stored in the refrigerator for more than a month.......

By Smt G. Sathyavathi, Ameerpet, Hyderabad


edited by Mrs Uma ramana

You can also be a member of this site by sending your recipes, house hold  tips & interesting issues to [email protected]