Gongura Pachadi

Ingredients

• •Gongura (sorrel) leaves
• •Chilies

Steps

1. 1Wash the gongura leaves thoroughly and roughly chop them, discarding any thick stems.
2. 2Heat a little oil in a pan and add dried red chilies along with a pinch of fenugreek seeds and cumin, roasting briefly until fragrant, then set them aside to cool.
3. 3In the same pan, add the chopped gongura leaves along with a little salt and turmeric, and cook over medium heat, stirring frequently, for about 10 to 12 minutes until the leaves wilt completely and turn soft and pulpy.
4. 4Let the cooked leaves cool slightly, then grind them together with the roasted red chilies and spices into a coarse, slightly chunky paste, adding very little or no water since the leaves release their own moisture.
5. 5Heat a little more oil in the pan and temper mustard seeds, chopped garlic, and curry leaves until the garlic turns golden and fragrant.
6. 6Add the ground gongura paste back into the pan and cook for another five minutes, stirring well, to let the tempering flavors combine into the relish.
7. 7Adjust the salt, keeping in mind that gongura leaves are naturally quite sour and tangy.
8. 8Serve at room temperature as a tangy side relish alongside rice and ghee, or with hot rotis.