Gongura Pachadi

Ingredients:

Fresh gongura-1 bunch
Red dry chillies-10
Coriander seeds-1 teaspoonful
Fenugreek seeds-1 teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-4 (can be replace with a pinch of hing powder)
Salt-2 tablespoons
Oil-5 tablespoons

For Seasoning: ¼ teaspoon mustard seeds, 3-4 pieces of dry chillies, ¼ teaspoon gram dal, ¼ teaspoon urad dal, garlic-2 cloves and few curry leaves.

Method:

1. Pluck the gongura leaves and wash them thoroughly.
2. Heat one tablespoon of oil in a pan and add the dry chillies, turmeric powder, fenugreek seeds and coriander seeds.
3. Fry until they turn light brown in colour and add garlic (4) and tamarind .
4. Fry for one more minute and turn off the stove.
5. Transfer them into the mixer jar and in the same pan add the gongura leaves.
6. Fry on a medium flame until the water evaporates.
7. Let them cool and transfer them to the jar.
8. Grind all the fried ingredients along with the gongura leaves and salt using a little water.
9. Heat the remaining oil in the pan and add the dry chilli pieces, garlic cloves (2) , gram dal, urad dal, mustard seeds and curry leaves.
10. After they turn brown, add the ground pickle and cook on low flame until the oil separates. Serve with hot rice, ghee and mudda pappu…

Note: This pickle keeps for two weeks, if we store it in a dry jar and do not use a wet spoon.