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Gongura (sorrel) chutney
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By : Uma Devi RamachandraCategory : Vegetables, South indian, Greens and veggies
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Heat 2tsp of oil, fry jeera, dhania seeds first
- Then add red chilli & garlic, remove & powder
- Keep it aside
- Pour remaining oil in the same pan, add gongura leaves
- Fry till the leaves become soft & change colour
- It almost forms into a lump
- Add this to mixer (with powder)
- Add tamarind paste & salt, run mixie for 2min (stopping in between every few sec) till we get a fine paste
- Remove the chutney into a bowl
- Tempering is not required
- Serve with hot plain rice (with a spoonful of desi ghee).
- Can be preserved & used for a week to 10 days if kept in fridge.
Ingredients:
250gms - gongura or sorrel leaves (washed, drained & dried on a clean cloth under shade)
10 - red chilli
1tsp - jeera
1tbsp - dhania seeds
10 - garlic cloves
salt
2 tbsp - oil
1tsp - thick tamarind paste (optional)
250gms - gongura or sorrel leaves (washed, drained & dried on a clean cloth under shade)
10 - red chilli
1tsp - jeera
1tbsp - dhania seeds
10 - garlic cloves
salt
2 tbsp - oil
1tsp - thick tamarind paste (optional)
RECIPES BY UMA DEVI RAMACHANDRA
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