gongura chutney

Gongura or sorrel leaves or pulichakeerai is the widely available  and used green leaves in Andhra pradesh.
Gongura is rich source of Iron,vitamins. It acts as anti-oxidant,essential for human nutrition.  Two types of gongura are available,one is red stemmed and another is green stemmed. Red stemmed is more sour than green stemmed.

I am going to prepare andhra version of gongura pachadi or chutney which is very tasty in combination of ragi mudda.

Ingrediants:

• 2bunches gongura
• 10green chillies
• 2tsp roasted peanuts peeled
• 1tsp coconut powder
• 10 garlic cloves
• 1tsp jaggery
• 6 curry leaves
• 1/2tsp mustard seeds
• 1/2tsp cumin seeds
• 1onion thin sliced
• 2tsp oil

Preparation:

1. Add 1tsp of vegetable oil to the frying pan,add gongura leaves fry for a minute. Water oozes out of gongura,let it cook until gongura cooks out and water drains out. take it onto plate.
2. Add 1tsp oil,add green chillies,fry it well and take out,add garlic cloves saute it and take out.
3. Put roasted peanuts,coconut powder,jaggery,green chillies,garlic cloves in a blender and blend it well,now add gongura leaves and salt churn for a sec and take out.otherwise it forms a smooth paste. rough coarsely paste is more tastier than smooth one.
4. For seasoning add oil to a pan,add mustard and cumin seeds when it pops up add dry red chili split,curry leaves and saute it and the gongura chutney to it and mix well.
5. top it with onion pieces,while going to serve mix onions with chutney for a great taste.