Tasty Sorrel Leaves Chutney

Hi friends today my recipe is simple Sorrel Leaves chutney in catering style. Sorrel leaves also known as Gongura in Telugu and Ambada in Hindi/Urdu. If you are from South India you will definitely know this green leafy vegetable. Gongura leaves have a sour taste similar to kiwifruit or wild strawberries and are high in vitamin C. They are also a good source of vitamins A, B1, B2, and B6, as well as calcium, iron, potassium, phosphorus, zinc, and folate. Gongura leaves are said to have many health benefits. Gongura can be made with combination of Mutton, recipe which will shared soon in this blog. If you go Rayalaseema in Andhra generally gongura pachadi is served with biryani. Discover the authentic taste of Gongura Pachadi, a tangy and spicy chutney from Andhra Pradesh. Follow our traditional recipe to make this flavorful and aromatic dish, perfect as a side for rice or dosas. Enjoy the unique taste of this regional favorite!

Sorrel leaves contain many health benefits such as:

Detoxifying the body
Preventing cancer and tumors
Strengthening bones, hair, and digestive system
Helping to cool the body and reduce inflammation
Lowering blood pressure and controlling diabetes.

Authentic Gongura Pachadi Recipe: Tangy and Spicy Andhra Delight.. So, without any delay lets move into recipe:

Ingredients:

Oil-1Tbsp

Cumin seeds-1tsp

Coriander Seeds-2Tbsp

Dry red chilly-6-7

Garlic-5-6 cloves

Green chilly-6

Tomatoes-2 medium size

Salt-a/c taste

Turmeric-½tsp

Sorrel Leaves-2 medium bunches

Fenugreek seeds or powder-1tsp

For Tempering:

Oil-3Tbsp

Bengal gram-1tsp

Split black gram-1tsp

Cumin seeds-1tsp

Mustard seeds-1tsp

Garlic cloves-4

Asafetida-pinch

Dry red chilly-2

Fresh curry leaves-1-2 sprigs

Onion-1 small

Preparations:

Separate the sorrel leaves from stem. Wash thoroughly 2-3 times, drain water completely and set aside.
Chop one small onion and tomatoes. Set aside.

METHOD:

Heat oil in pan add cumin seeds, coriander seeds, garlic cloves, red chillies and green chillies. Roast them on medium flame without burning for 2 minutes.
Add chopped tomatoes and fry till tomatoes get mushy. Add salt and turmeric, mix it.
Now, add washed sorrel leaves and fry till they shrink in size. Add ½ cup water, close the lid and let it simmer for 6 minutes.
Open the lid mix well and switch off the flame. Let it cool completely.
In a grinder add above cooled mixture and give it 3-4 pulse. Take it in a serving bowl.
Now take tadka pan add all tempering ingredients one-by-one fry for 1 minute and add it to the grinded chutney mixture.
Finally add one small chopped onion. Mix it well. Serve and Enjoy!!!.

Tips:

Serves 3-4.
Goes well plain rice and ghee.
You can find two varieties of sorrel leaves one is with green stems and the other is with green stem. Generally sorrel leaves with red stem tastes better and more sour in taste.