Subscribe to Ruchi Ruchi Aduge - YouTube Channel

Search This Blog

Saturday, July 30, 2016

Gongura(Sorrel Leaves) Tokku

1 bunch of Sorrel Leaves /  Gongura Soppu (Around 4-5 cups chopped leaves)
Small lemon sized Tamarind
Salt to taste (Around 3-4 tsp)
5 - 6 tsp Red Chilly powder
1/2 tsp Fenugreek seeds
1.5 tsp Coriander seeds
2 - 3 cloves of Garlic
2 - 3 broken Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp Turmeric powder
2 strands of Curry leaves
1/2 cup Oil

Wash and chop the sorrel leaves into medium sized pieces as shown in the picture below.

Put 2/3 amount of oil in a heavy bottomed vessel and heat. Add the chopped sorrel leaves and saute it in medium/low flame until it is cooked as shown in the picture below.

Dry roast the coriander and fenugreek seeds in low flame until it gives nice aroma.

Once its cooled, put it in mixer, add chilly powder, salt and make fine powder as shown in the picture below.

Remove the outer cover of garlic and chop it into medium sized pieces. Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, remaining oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, chopped garlic, curry leaves, keep it for few seconds.

Add the cooked sorrel leaves, prepared masala mix and mix them well. Keep this in low flame for about 3-4 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.