Gongura Pachhadi/Pickle

Gongura pachhadi or pickle is made of sorrel leaves and is very famous in Andhra Pradesh. You can ask any random person from Andhra if they like Gongura Pickle, I can bet no one will say " No". I salivate with the very mention of it.  ;)

Ingredients:

• Gongura ( Sorrel )Leaves : 1 bunch
• Tamarind Pulp - 2 tbsp
• Fenugreek (Methi ) seeds - 1/4 tsp
• Coriander Seeds - 1 1/2 tsp
• Oil - 5-6 tbsp
• Mustard Seeds - 1/4 tsp
• Sliced Garlic - 3-4 cloves
• Curry Leaves - 1 spring
• Turmeric Powder - 1/8 tsp
• Hing - a pinch
• Whole Red Chili - 1
• Red Chili Powder - 1 tbsp or to taste
• Salt - to taste

Directions:

• Separate leaves of gongura ( sorrel ) from its stem. The stem is very hard and is difficult to cook. Wash the leaves and dry them a bit with a kitchen towel.
• Heat 2 tbsp of oil in a pan and fry the gongura leaves. It might get a little mushy, but nevermind, it will be good after it is totally cooked.

• Fry till the moisture from the leaves is totally evaportated, it is dry and turns darker in color. Let it cool.

• Let it cool before we grind. Don't grind it into a smooth paste.Let it be coarse. Transfer it into a mixing bowl and keep aside.
• Now in a small pan, dry roast fenugreek seeds and coriander seeds for just 1 or 2 minutes. Let it cool and grind them into powder.
• Add this powder to gongura pachhadi.
• Also add tamarind pulp to the mixture. Add salt and give it a good mix.
• We now need to add tempering to the chutney.
• Heat remaining oil in a pan, add mustard seeds, let them crackle. Add whole red chillies, sliced garlic. Saute for about 30-40 sec.
• Add curry leaves, hing, turmeric powder and turn off the flame.
• Now add red chili powder after turning off the heat. We don't really need to cook that, otherwise it will turn black.
• Pour this hot tempering into the gongura pachhadi and give it a good mix. Adjust salt if needed.
• Serve with hot steamed rice. Add a little ghee on the rice before you mix the pickle ,and enjoy the heavenly taste.