Gongura Pachadi

Introduction

Gongura Pachadi, also known as Sorrel Leaf Pickle, originates from Andhra Pradesh.

Preparing the Main Ingredients

Ingredients:

• 250 ml (1 cup) vegetable oil
• 400 g gongura (sorrel) leaves
• 10–20 green chillies, deseeded and roughly chopped
• 1 tsp coriander seeds
• ¼ tsp fenugreek seeds
• ½ tsp cumin seeds
• 75 g (½ cup) sesame seeds
• Pinch of ground turmeric
• Salt, to taste

For tempering:

• 3 dried red chillies
• 6 curry leaves
• ½ tsp mustard seeds
• ½ tsp urad dal, rinsed and drained

Instructions:

1. Heat 125 ml (½ cup) oil in a frying pan over medium heat. Add curry leaves and green chillies; fry for 90 seconds. Set aside.
2. Heat 4 tbsp oil in another pan. Add coriander, fenugreek, cumin and sesame seeds; fry for about 1 minute, until brown.
3. Transfer the seeds to a blender. Add the fried leaves, chillies and turmeric, then blend to a paste.
4. Heat the remaining oil in a pan. Add the tempering ingredients and stir-fry for 1–2 minutes, until dark brown.
5. Pour the tempering over the gongura mixture and mix well. Allow to cool, season with salt and bottle in a ceramic or sterilized glass jar.