Gongura Leaves Chutney Recipe

Also known as "Gongura Thokku," a popular and tangy delicacy from Andhra Pradesh, India. This chutney is a perfect accompaniment to rice, dosas, or even idlis. Gongura leaves are called as Sorrel leaves in English.

Here's a simple recipe to make this flavorful chutney at home and revive this forgotten food.

Ingredients:

Main Ingredients:
- 2 cups Gongura (sorrel) leaves, washed and roughly chopped
- 1 medium onion, chopped
- 2-3 green chilies (adjust to taste), chopped
- 1-2 dried red chilies
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal (split black gram)
- 1 teaspoon chana dal (split Bengal gram)
- Salt to taste
- 2 tablespoons oil
For Tempering (Tadka):
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1-2 dried red chilies
- 8-10 curry leaves
- 1 tablespoon oil

Instructions:

Prepare the Ingredients:
- Wash and roughly chop the Gongura leaves. Set aside.
- Chop the onion and green chilies.
Cook the Gongura Leaves:
- Heat 1 tablespoon of oil in a pan over medium heat.
- Add the chopped Gongura leaves and cook until they wilt and become soft. This should take about 5-7 minutes. Stir occasionally to prevent burning.
- Once cooked, remove the leaves from the pan and set them aside to cool.
Prepare the Spice Mixture:
- In the same pan, add another tablespoon of oil.
- Add cumin seeds, mustard seeds, urad dal, chana dal and dried red chilies. Fry until the dals turn golden brown and the spices release their aroma.
- Add chopped onions and green chilies to the pan. Sauté until the onions become translucent.
Blend the Chutney:
- In a blender or food processor, combine the cooked Gongura leaves, the spice mixture and salt.
- Blend to a smooth or slightly coarse paste, depending on your preference. Add a little water if needed to achieve the desired consistency.
Temper the Chutney:
- Heat a tablespoon of oil in a small pan for tempering.
- Add mustard seeds, cumin seeds and dried red chilies. Let the mustard seeds splutter.
- Add curry leaves and fry for a few seconds until they turn crispy.
- Pour this tempering over the prepared Gongura chutney.
Serve:
- Mix the tempering well into the chutney.
- Serve the Gongura chutney with hot steamed rice, a dollop of ghee or dosa, idli, or as a side dish with your meal.