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Saturday, October 3, 2015

Gongura Thondekayi Chutney

1 bunch of Sorrel leaves / Gongura soppu / Pandi soppu
1 cup of chopped Thindora / Thondekayi
6 - 8 Green Chillies
2 tsp Black Gram seeds (1 tsp for Masala + 1 tsp for Seasoning)
1 tsp Coriander seeds
1 tsp Mustard seeds
1 tsp Bengal Gram seeds / Channa dal
1 tsp Cumin seeds
1 tsp Fenugreek seeds
Salt to taste
Big pinch of Asafoetida powder
6 - 8 Curry leaves
6 tsp Oil

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

Put 4 tsp oil in a heavy bottomed vessel/pan and heat. Add chopped green chillies, thindora and fry them in medium flame for about 4-5 mins. Add sorrel leaves,salt and fry them for about 2 mins. Cook them well by covering a lid for about 5 mins in low flame without adding any water.

Dry roast 1 tsp black gram seeds, coriander seeds, cumin seeds, fenugreek seeds in a medium/low flame until it gives nice aroma.

Put dry roasted ingredients in a mixer and make smooth powder. Add cooked vegetables and grind them coarsely as shown in the picture below. (Don't add any water.)

Put mustard seeds, bengal gram seeds, black gram seeds, 2 tsp oil in a pan and heat. Once it starts spluttering, add asafoetida powder, curry leaves and then add it to chutney. It goes well with dosas, rice and ghee.

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