Gongura Chutney / Sorrel Sauce ( புளிச்ச கீரை துவையல் )

Gongura Chutney / Sorrel Sauce 

( புளிச்ச கீரை துவையல் ) 

Ingredients:

Gongura leaves ( புளிச்ச கீரை) -  2 cups

Dry Red Chili ( காய்ந்த மிளகாய்)  -  1

Green Chili ( பச்சை மிளகாய்) -  1

Garlic pod ( பூண்டு) - 3

Coriander seeds ( தனியா) -  3 tbsp

Fenugreek seeds  ( வெந்தயம்)  - 1/2 tsp

Tamarind  ( புளி )  - a small amount ( optional )

Steps:

Remove the leaves from the thick stem. If desired, can retain the tender soft stems nearer to the tip.To wash the leaves, swish in a basin of cold water. Let it sit for a minute.Pass through a colander to drain.
Pat dry on a clean dry kitchen towel.
In a pan add a tbsp of oil. Fry the red chili in the hot oil, followed by the green chili.
Remove and in the same pan, roast coriander seeds and fenugreek.
Remove and saute the gongura leaves in the same pan.
Cool. In a blender, add the chilies and other ingredients except the gongura. Dry grind. Then add the sauted gongura and salt to taste. A very small lump of tamarind is added if opted in.
Grind to a chutney consistency and transfer to a serving bowl.

My Notes:
Sorrel is a tangy, acidic herb. Its raw taste closest to a tart green apple.
It is a popular leafy vegetable in the state of Andhra pradesh in India. This is mainly due to the fact that the  hot climate in the region produces best quality Gongura.
It is rich in vitamin C and has other vitamins, potassium and calcium as well.
Like any other spinach, gongura provides significant amount of fibre. But this leafy vegetable consumption portion will be less when compared to other spinach as this is mostly made into chutneys/ thokku or pickles,
This chutney is a regular side dish in the lunch menu of all Andhrites.
A tantalizing aromatic dish suitable not only for hot steamed rice but also for dosai, sandwich etc..