
Ingredients:
• 250 g – Gongura or sorrel leaves (washed, drained and dried on a clean cloth under shade)
• 10 – Red Chilli
• 1 tsp – Jeera
• 1 tbsp – Dhania seeds
• 10 – Garlic Cloves
• salt
• 2 tbsp – oil
• 1 tsp – thick Tamarind paste (optional)
Method:
- Heat 2 tsp of oil, fry jeera, dhania seeds first.
- Then add red chilli and garlic and keep the mixture aside.
- Pour remaining oil in the same pan, add gongura leaves.
- Fry till the leaves become soft and there is a change in colour.
- It almost forms into a lump.
- Add this to the mixer to form a powder.
- Add tamarind paste and salt, run mixie for 2 minutes (stopping every few secs) till we get a fine paste.
- Remove the chutney into a bowl.
- Tempering is not required.
- Serve with hot plain rice with a spoonful of desi ghee.
Recipe courtesy of Uma Devi Ramachandra