Gongura (Sorrel leaves) is an important part of Andhra cuisine, it has been a part of all our childhood memories, everyone loves gongura chutney, who can forget hot rice mixed with gongura pachadi with a little fresh ghee, the very thought of it will take you back to your childhood. The gongura pachadi is famous all over the south, many people in Andhra refer to it as Andhra Matha (Mother Andhra).
•Take a pan and heat 3-4 tablespoon oil
•Add the Gongura leaves to the pan
•Fry them till they lose their color and become soft
•To the same pan, add some oil and fry red chilies till they become crisp, then add cumin seeds to the pan and switch off the flame.
•When the mixture cools down, add it to a blender along with ginger and salt, blend the mixture till it becomes smooth.
•Add leaves and pulse to the mixture
•You can add curry leaves, chana dal, and urad dal if you want, add salt and spice now, if you want more spice, fry and blend more red chilies.
•Your GonguraPachidi is Ready