Tangy Gongura Pachadi


Tangy Gongura Pachadi 

(Pickle with sorrel leaves)

As you all know I am big fan of pachadis/pickles,  hot rice with pickle and some papads makes me extremely happy!! Today I made gongura pachadi, and it turned out delicious, tangy and spicy. An incredible pickle to enjoy thoroughly with curd rice, or just plain rice. Also gongura is a very rich source of iron, vitamins and anti-oxidants essential for human nutrition!

Ingredients-

Fresh gongura 2 bunches
10 whole dry red chilies
1/2 tsp methi / fenugreek seeds
1 tbsp  urad dal
1 tbsp channa dal
1 tbsp coriander seeds
10 garlic cloves
Salt to taste
Oil

Tempering

4 tbsp oil

1 tsp of chana dal & urad dal
1/2  tsp mustard seeds
1/2  tsp cumin
5 garlic cloves chopped finely
1 stalk of curry leaves
Generous pinch of hing
Method:
Wash and separate leaves from the stalks and leave them out to dry.
In a non stick pan,add 2tsp oil and fry the leaves till they turn soft. Remove them in a plate and keep aside.
In the same pan add more oil and fry chanal dal, urad dal, methi seeds, red chillies, garlic pods and coriander seeds together. Once they change colour turn of the flame and let them cool.
In a mixer jar add this mixture and grind them coarsely, now add the gongura leaves and some salt and make a fine paste of the chutney and remove it into a bowl.
Add 4 tsp  of oil, and add all the ingredients under tempering and let them fry for a minute. Once the tadka has cooled down add the same to the chutney.
 
Store in an air tight container and serve hot with ghee rice and some papad!
Note
You can also adjust the spiciness of the pickle with the red chillies
Another way to make this pickle is with green chillies, but the flavour with red chillies is even more tastier and give a lovely colour as well.
When we use red chillies, its important to be generous with the use of oil while tempering. Otherwise the pickle can get dry quickly.

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