ஆந்திரா ஸ்பெஷல் கோங்குரா சட்னி / Gongura chutney / Sorrel leaves chutney / Pulicha keerai chutney

Ingredients

1 cup green or red sorrel leaves / gongura
6 Garlic clove
5 shallots
1 Tomato
5 Red Chilies
Salt to taste
3 tbsp Sesame Oil
2 tbsp coriander seeds
2 tbsp chana dal
2 tbsp urad dal
Small piece of tamarind

For tempering
1 tbsp sesame oil
1 tsp mustard
1 tsp cumin seeds
1 sprig curry leaves
2 red chilies

Method

1. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.

2. Boil the leaves till fully cooked. Drain the water completely and keep aside.

3. Heat a pan with 2 tbsp of sesame oil add chana dal, urad dal , coriander seeds and red chilies sauté for 2 minutes on medium flame.

4. Now add garlic, shallots, tomato and salt sauté for 2 minutes or until tomato full cooked. Switch off the flame allow it to cool.

5. Once cool, grind all the cooked ingredients with tamarind.

6. Heat oil in a pan add red chilies, mustard, cumin and curry leaves. Once they splutter. Switch off the heat. Mix chutney with all the fried and tempered ingredients.

7. Serve gongura chutney with Idly or hot rice and a spoon of ghee