Gongura Chutney

Gongura Chutney recipe: Andhra style

Ingredients: 

Gongura/ Sorrel leaves – 2 medium size bunches 

Red onion – 1 big size, cubed 

Garlic cloves – 12, medium size 

Red chillie powder – ½ tbsp 

Split bengal gram – ¼ tbsp 

Split black gram – ¼ tbsp 

Cumin seeds – ½ tbsp 

Mustard seeds – 1 tsp 

Dry red chillies - 3 

Curry leaves – 3 sprigs 

Salt as per taste 

Oil for tempering and sautéing

 

Instructions: 

        Separate the gongura leaves from the stem and set aside. You may add young stems too, but I prefer using only the leaves for cooking this dish. Add enough water and rinse the leaves to get rid of any dust and soil. In a thick bottomed kadai, add some oil and heat it. When the oil is heated, add red onions and saute until they turn translucent. Add some oil, add cumin seeds and let them sizzle. Add gongura/ sorrel leaves and saute until they wilt. Let this mixture cool down for a minute or 2. Add them into the blender along with red chillie powder, rock salt and blend into fine paste. 

       In the same kadai, add enough oil and let it heat. Once the oil is heated, add mustard seeds and let it splutter. Add garlic cloves and saute until they slightly turn brown. Add red chillies and saute. Add split bengal gram, split black gram and saute until they slightly turn brown. Add curry leaves and let them sizzle. Finally, add the blended paste into this tempering and mix well. Lower the flame and let it cook for a minute or 2 stirring occasionally. Switch off the flame and serve hot or cold. Very easy and tangy gongura chutney is ready within minutes! This can be served with rice, akki roti, bajra roti, chapati, puri, dosas, idlis etc. This can be mixed with rice and packed for lunch boxes too. What are you waiting for? Try this out and impress your family members. Don’t forget to let me know your comments. See you soon in our next video. Have a good day!