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Saturday, June 12, 2010

Gongura Ellupudi Chutney / Sorrel Leaves Chutney

1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
4 - 5 tsp fried Sesame seed powder
5 - 6 Green Chillies
1/4 tsp Asafoetida powder
1.5 tsp Cumin seeds (1 tsp for Chutney + 1/2 tsp for Seasoning)
1/2 tsp Mustard seeds
4 - 5 Curry leaves
Salt to taste
4 - 5 tsp Oil

Clean the sorrel leaves, wash them and keep them aside. Cut the green chillies into medium sized pieces as shown in the picture below.

Put sesame seeds in a pan and fry them in medium flame until it starts spluttering. Put them in a mixer and make coarse powder as shown in the picture below.

Put 2 tsp oil and 1 tsp cumin seeds in a heavy bottomed vessel/pan. Once it turns to golden in color, add asafetida powder, chopped green chillies and fry them for about 1 min. Add sorrel leaves and fry them for about 2 mins. Cook them well by covering a lid for about 10 mins in medium flame.

Once it is cooled, put it in a mixer and grind it to smooth paste as shown in the picture below. (Don't add any water.) Put mustard seeds, 1/2 tsp cumin seeds, 3-4 tsp oil in a pan and heat. Once it starts spluttering, add curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.


kitchen queen said...

nice and healthy chutney.

Dipika said...

wow naavu idey taraha maadadu...but prepared andhra style last time .will try ur version....this time

Oppanna said...

I want to know the recipie of chutney (mostly prepared out of tamarind) available at Kateel temple.I asked few, but they have no idea.Can you try please.


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