Gongura Chutney / Pulicha Keerai Chutney

Gongura Chutney / Pulicha Keerai Chutney

Ingredients :

• 1 cup finely chopped gongura leaves (Red Sorrel Leaves) - discard stems
• 1 small onion
• 3 green chilies
• 1 dry red chili
• 3 garlic flakes
• 1 tsp coriander seeds
• 1/4 tsp fenugreek seeds
• asofoetida - a pinch
• salt to taste
• 2 tsp mustard seeds

Method :

• Heat 1 tsp oil in a pan or kadhai and tamper mustard seeds. Add fenugreek seeds and coriander seeds. Saute a while.
• Remove fenugreek and coriander seeds from the oil and keep it aside. Add broken red chili, garlic flakes, chopped onion and green chilies to the same oil.
• Fry for few mins and remove from the oil and mix with fried fenugreek & coriander.
• Add chopped gongura leaves and fry in oil till it turns mashy. Remove from the heat and allow to cool.
• Combine all the fried ingredients and grind in a mixer without adding water. Heat 2 tsp oil in a pan or kadhai and tamper mustard seeds.
• Add gongura paste, asofoetida and salt to taste. Cook for 2-5 mins and remove from the heat. Allow to cool and store in an air-tight bottle. Serve with rice.

Note :

• We are not adding water while grinding to improve its shell life. It can be stored in fridge for a week.
• If the leaves are not much soar, you can add little tamarind while frying in oil.