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


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.Image

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