Gongura is an excellent source of folate and a very good source of vitamin B6, both of which are needed to maintain low homocysteine levels. Apart from this, it is a rich source of iron, vitamin C, anti-oxidants, calcium, iron, zinc and vitamin A.
The high content of vitamin C, popularly known as ascorbic acid, plays a major role in boosting the immune system and in increasing the number of white blood cells in the body. This is also one of the reasons gongura is widely consumed even during the monsoons.The very mention of gongura pachhadi will have any Telugu drooling. A very popular dish in Andhra and Telangana, gongura is also used to make mutton and chicken dishes, also revered as the show-stopper of a meal in special family get-togethers.
Gongura /sorrel leaves – 2 bunches
tamrind pulp – 1 tsp
red chillies /Green chilles- 10
Garlic – 6 to 7 pods
Onions – 1 (small)
Coriander seeds – 1 Tsp
Jeera (Cumin seeds) – 1 Tsp
Salt to taste
Oil -1 table spoon
Oil- 1 table spoon
Mustard seeds -1/2 tsp
Cumin seeds – 1/2 tsp
Red chillies – 2 to 3
Garlic crushed – 3 to 4
Curry leaves – 2 twigs
1.Grinding chutney coarsely will enhance its authentic taste.
2.while roasting red chillies take care not to change its colour .
3.adjust sourness n salt as per your taste preference.
Step by step instructions:
1. Wash gongura leaves and keep in a strainer till water drains.
2. Dry roast coriander seeds, cumin seeds, red chillies one by one in a small kadai till crisp in low flame. Keep it aside and let it cool.
3. Soak tamarind in warm water for 10 minutes and make pulp out of it(1 tsp spoon approximately). This is optional. If you are using red stem sorrel leaves no need to add tamrind because leaves itself are sour in taste. if you take white stem gongura then add tamrind pulp for sourness.
4. In another kadai add half tea spoon oil and add washed & drained gongura leaves and keep the lid n cook for 5 minutes or till leaves become soft( in low flame)
5. Switch off the stove and keep aside. let all the ingredients come to room temperature before putting in mixer jar.
6. In a mixer grinder jar(here i used traditional grinding stone to grind which gives unique taste to this chutney, this is optional .)add coriander seeds ,cumin seeds and red chillies and grind well. Then add salt and cooked gongura and grind coarsely . Add garlic cloves and grind coarsely.
7. Seasoning: In small kadai heat 2 tbsp oil and add mustard seeds,cumin, crushed garlic ,whole red chillies,curry leaves,asafoetida and at last onion pieces.(switch off the stove before adding onion pieces).
8.Transfer ground chutney in to a bowl and add seasoning to it.
9.Serve with hot rice , ghee and raw onion. Also can be stored in refrigerator for 4 to 5 days.
Hope this information was useful and worth your read.
Where to Buy:
Traditional grinding stone – https://www.amazon.in/Kushal-Stone-Walls-Traditional-7-inches/dp/B07M7JT9GV/ref=sr_1_39?crid=1EMYWFE4E7ZQS&dchild=1&keywords=mortar+%26+pestle+stone&qid=1594728401&sprefix=mortar+%26+pe%2Caps%2C1166&sr=8-39
This is a bit similar to which i used in the recipe. You may check this out.