Wash the leaves and let them drain nicely in a colander. There is no need to chop it.
Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy.
Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool.
In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste.
Transfer the paste to a dish and keep aside. Now for the tempering-
Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it.
Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. Homemade gongura chutney is awesomely tangy, spicy and delectable. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven as I did.
This pickle goes well even with dosas. It is up to you how you want to relish it.
This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator.
The pachadi should not be too thick
Use enough oil in the tempering so that the pachadi stays oily.
Reduce the number of red chillies according to taste.