Prepare time: 15 min              Cook Time: 15 min               Ready in: 30 min

Gongura pachadi is a mark Andhra chutney, a mouth-watering mix of crisp, ground gongura(sorrel) leaves spiced with red and green chilies. Gongura pachadi formula is a mark dish of Andhra Pradesh in India. Gongora is the real element of this formula. An exceptional mix of roan leaves or ground gongura is made into a chutney. 

Ingredients

• 1 Cluster gongura / గోంగూర (wash them, separate leaves from the stalk and dry them without water) 
• 10 red chilies / ఎండుమిర్చి
• 3 Tbsp vegetable oil / నూనె 
• 1 Tbsp urad dal / మినప్పప్పు   
• 2 Tbsp coriander seeds / ధనియాలు
• 6 garlic cloves / వెల్లుల్లి 
• 1 Tbsp chana dal or Bengal gram / చనా పప్పు
• Squeeze of Hing / ఇంగువ
• Salt to taste / ఉ ప్పు
For treating: 
• 1 tsp mustard seeds / ఆవాలు 
• 5 Tbsp vegetable oil / నూనె 
• 4 garlic cloves / వెల్లుల్లి 
• 3 dry red chilies / ఎండుమిర్చి
• 1/2 tsp cumin seeds / జీలకర్ర
• 1 spring of curry leaves / కరివేపాకు takes off 

Directions

1. Heat 2 tbsp of oil in a container. 
2. Add the gongura leaves, saute until the point that the leaves lose their shading and turn out to be delicate. 
3. Remove them from the skillet and let them cool. 
4. Add 1 tbsp of oil and mustard seeds to a similar container. 
5. When the mustard seeds begin to splutter, include cumin seeds, red chilies, urad dal, coriander seeds, and garlic cloves. 
6. Fry till they are brilliant dark colored in shading. 
7. Grind these previously mentioned fixings with salt. 
8. Add the fricasseed gongura leaves and granulate coarsely. 
9. Heat 4 tbsp of oil in a container and add mustard seeds to it. 
10. Add dry red chilies, pulverized garlic, cumin seeds, curry leaves when the mustard seeds begin to splutter. 
11. Fry until the point that garlic is somewhat darker. 
12. Remove the treating from the warmth. Give it a chance to cool before adding it to the ground gongura pachadi. 
13. Serve with steamed rice and spoon brimming with ghee.