Gongura Pachadi

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Recipe

Ingredients

2 cups	gongura leaves (sorrel leaves)
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	fenugreek seeds
4 cloves	garlic
5	dried red chilies
1 teaspoon	turmeric powder
1	green chili
—	salt to taste
1 tablespoon	tamarind pulp
1 teaspoon	jaggery (optional)

Instructions

1. 1 Wash the gongura leaves thoroughly and let them drain completely.
2. 2 Heat 1 tablespoon of oil in a pan over medium heat.
3. 3 Add mustard seeds, cumin seeds, and fenugreek seeds to the oil and let them splutter.
4. 4 Add garlic cloves and dried red chilies, sauté until the garlic turns golden brown.
5. 5 Add the washed gongura leaves and cook until they wilt completely.
6. 6 Add turmeric powder, green chili, and salt. Mix well and cook for another 2-3 minutes.
7. 7 Turn off the heat and let the mixture cool.
8. 8 Transfer the cooled mixture to a blender, add tamarind pulp, and blend to a coarse paste.
9. 9 Heat the remaining oil in a pan, add the paste, and cook on low heat for 5-7 minutes.
10. 10 Add jaggery if using, mix well, and cook for another 2 minutes.
11. 11 Turn off the heat and let the pachadi cool before serving.