Pundi palle or Gongura as it is popularly known is sour in taste and used for making pickles and chutneys.
INGREDIENTS
1 bunch of pundi palle/gongura leaves/sorrel leaves
1 1/2 tbsp bengal gram (chana dal)
1 1/2 tbsp black gram dal (udad dal)
1/2 tsp cumin (jeera)
1/4 tsp fenugreek seeds (methi)
A few mustard seeds
5-6 red chilies
3-4 tbsp oil.
salt to taste
FOR TEMPERING
2-3 tbsp oil
1 tsp mustard
1 tsp bengal gram
2-3 whole red chilies
METHOD
In a tsp of oil, fry the chana dal,udad dal,methi, jeera, mustard and red chilies. Grind into a coarse powder on cooling and keep aside
Remove the leaves from the stem, wash and wipe with a cloth. Allow them to dry completely by spreading on a piece of cloth. Before cooking there should be no moisture. .
Heat oil in a pan and fry the gongura/sorrel leaves. Do not add salt.They will immediately reduce in quantity.
Now grind along with the powdered spices and salt to a paste. If required you can add very little water while grinding. Remove in a bowl and temper.
(Heat oil, add mustard,when it splutters add the split bengal gram and red chilies)
This chutney can be stored for 3-4 days. More the oil, the tastier it gets.
INGREDIENTS
1 bunch of pundi palle/gongura leaves/sorrel leaves
1 1/2 tbsp bengal gram (chana dal)
1 1/2 tbsp black gram dal (udad dal)
1/2 tsp cumin (jeera)
1/4 tsp fenugreek seeds (methi)
A few mustard seeds
5-6 red chilies
3-4 tbsp oil.
salt to taste
FOR TEMPERING
2-3 tbsp oil
1 tsp mustard
1 tsp bengal gram
2-3 whole red chilies
METHOD
In a tsp of oil, fry the chana dal,udad dal,methi, jeera, mustard and red chilies. Grind into a coarse powder on cooling and keep aside
Remove the leaves from the stem, wash and wipe with a cloth. Allow them to dry completely by spreading on a piece of cloth. Before cooking there should be no moisture. .
Heat oil in a pan and fry the gongura/sorrel leaves. Do not add salt.They will immediately reduce in quantity.
Now grind along with the powdered spices and salt to a paste. If required you can add very little water while grinding. Remove in a bowl and temper.
(Heat oil, add mustard,when it splutters add the split bengal gram and red chilies)
This chutney can be stored for 3-4 days. More the oil, the tastier it gets.
Enjoy this tangy chutney by mixing with steaming hot rice and ghee!
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