Sorrel chutney with groundnuts / Gongura verusenagala patchadi
Ingredients:
Gongura / sorrel leaves -about 100 Gms,(any variety of sorrel – either red or green ),
Onion – 1,medium,chopped roughly,
Red chilli – 4 +1,
Tamarind paste – 1/3 TSP,
Ground nuts – 30 Gms,fried and skin removed,
Peeled garlic – 4,
Jeera – 1/4 TSP,
Hing – A pinch,
Oil – 2 Tablesp,
Mustard seeds – 1/2 TSP,
Urad dal – 1/2 TSP,
Salt,
Curry leaves – 6 to 8 ( optional),
Method:
1).Pick gongura leaves ,wash them and drain water completely, in collander.
2).Heat oil , add hing,mustard seeds,urad dal ,a red chilli along with curry leaves and fry till the seeds splutter.
3).Remove little tadka ( with red chilli) separately. Add jeera,garlic,remaining red chillies and onion.Fry till onion turns pink and soft.
4).Add sorrel leaves and fry till every thing becomes a solid mass with change of colour.Fry for another 2 minutes till raw smell goes.
5).first grind the nuts to a course paste and add sorrel mix,salt along with tamarind paste .
6).Grind them into a smooth paste and remove into a bowl.Add the saved part of tadka .Mix well and serve with hot plain rice with a tsp of desi ghee.A good accompaniment for curd rice also.
Tip:
Add little hot water and make the chutney thinner for breakfast dishes like dosa/idli/ upma etc.