Recently tasted this new version of Gongura Pachhadi and enjoyed it immensely. I am normally used to the spicy version that my mom makes so it was a pleasant change to try a whole new sweet-sour version of the chutney.
Gongura (or red sorrel leaves) are an integral part of South Indian cooking. A little hard to find in some parts of the US but available in abundance in areas of high density Indian population. The leaves have a tart taste and go well when cooked with lentils. Pickled gongurra is especially a favorite in South India.
In the absence of the original recipe, this is how I made it based on the taste.
1 bunch of gongurra
1-2 tsp red chilli powder
1 small cube of jaggary
3-4 tbsp of oil
salt to taste
1 tsp mustard seeds
a pinch of turmeric
a pinch of asafoetida
a tsp of white gram (urad dal)
Separate the leaves from the stalk, wash and layout to dry on paper towels. Once dry fry in a medium low flame in a pan with the oil for 20-30 minutes. Grate the jaggary and add to the pan and continue cooking on medium low till the leaves are slightly crisp. Add salt and red chilli powder and leave for a few more minutes.
In a separate pan, fry the seasioning in a tbsp of oil till lightly brown and add to the fried gongura.
Enjoy with some hot rice!