INGREDIENTS
Gongura / sorrel leaves – 2 cups packed
Chana dal – 1 tbsp
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Garlic cloves – 12 peeled and mashed
Broken red chilles – 6 pieces
Curry leaves – few
Asafoetida – 1 tsp
Onions – 2 medium size sliced
Turmeric – 1/4 tsp
Tamarind paste – 2 tbsp
Red chilli powder – 3 1/2 tbsp
Coriander powder – 1 tbsp
Salt to taste
Oil – 1/2 cup
METHOD
Chop gongura leaves and thoroughly wash them . Pat them dry and keep aside .
Heat oil in a pan on medium flame. Add the chana dal , urad dal and when it starts changing colour add cumin seeds and the mustard seeds and fry for 10 to 15 seconds .
Add the mashed garlic ,red chilles, curry leaves and asafoetida and fry for 1 minute. Add sliced onions and fry for 3 to 4 minutes on medium flame. After that add gongura leaves and cook on low flame . Add all other ingredients one by one and mix well.
Cook on low flame till oil seperates. Adjust seasoning .
SUGGESTIONS – Serve gongura pachadi with finely chopped raw onions.Goes well with rice, idly and dosa.