Gongura Chutney

Gongura Chutney is a special dish of Andhra Pradesh. In tamil, Gongura is called Pulicha keerai because it is sour, so there is no need to use tamarind for this recipe. Only the leaves are used for preparing this chutney. Gongura chutney can be stored in the refrigerator for a week. Generous amount of oil has to be used for preparing this.

Ingredients Needed

Gongura ? 2 big bunches

Red chillie ? 6-7

Green chillies ? 5

Fenugreek -1/2 tsp

Asafoetida ? a pinch

Turmeric Powder ?a pinch

Sesame seed oil -3 tbsp

Salt as required

For the seasoning

Mustard ? ½ tsp


Method

Separate gongura leaves from the stem, wash it and drain the water.

Dry roast fenugreek seeds and powder it.

Heat a little oil and fry red chillies and green chillies and keep it aside.

Heat 2 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Fry till it is cooked well and all the water evaporates.

Cool it and grind it along with red chillies, green chillies and salt to a fine paste.

Heat 1 tbsp of oil in a kadai/pan, add mustards seeds, when mustard splutters, add the grounded paste and fry again for a few minutes. Add roasted fenugreek powder, mix well and remove from flame.

This goes well with hot rice.

I am sending this entry to Spicy Fiery Chutneys

This is my second entry to the same event.

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