Tuesday, 19 January 2016

Gongura Chutney/Pachidi-Sorrel Leaves Chutney


Happy New Year 2016 to all my readers.
This is a wonderful chutney recipe of gongura leaves which I learnt from my dear friend Jaysree.She had prepared this using swiss chard instead and told me it is actually prepared using gongura which is naturally sour.Till then I had only tasted store bought 'Priya' pickle.I prepare this whenever I get a big bunch of leaves and this can also be stored in refrigerator for few days.

Ingredients:
Gongura leaves                     2cups
Small onions                          10-15
Salt                                             to taste
Oil                                               1tbsp+1Tbsp
 
Masala Powder:
Mustard seeds                       1/2tsp
Red chillies                             6-7
Jeera/Cumin seeds              1/4tsp
Urad daal                                1.5tsp
Dhania/
coriander seeds                     1tbsp
Hing/asafoetida                   a pinch
 
Method:
  • Pluck only the leaves discarding the petioles from the bunch.
  • Rinse the leaves well and towel dry and roughly chop.
  • Peel and chop the onions.
  • Heat a tava and dry roast every single ingredient mentioned under the masala powder carefully one by one without over roasting on a low flame.
  • Cool and blend to make a coarse powder.
  • Heat a skillet with 1tbsp oil and sauté onions till pale.
  • Add the gongura leaves,salt and sauté.The leaves wilt and also the colour changes
  • Add little water and cook covering for 3-4 minutes.
  • When the leaves cool down a bit pulse in a blending jar just for few seconds.
  • Add the prepared masala powder and pulse some more and see that it incorporates well with the leaves,use spatula in between to mix and pulse.The texture should be coarse.
  • This is ready to serve .
  • Else heat another Tbsp of oil and sauté the prepared paste for 3-5 minutes.
  • Tastes best when served with steamed rice mixed with ghee and this chutney
Note:
I have used regular onions that come in smaller size.Any variety can be used.

This is how the leaves look like-

The making of chutney-

 
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