Gongura Pachadi (Red Sorrel Leaves Chutney)

Heat 2 tbsp of Oil in a pan; saute 5 cups of chopped Sorrel / Gongura leaves. Keep aside.

In the same pan, saute a pinch of Asafetida, ½ tsp of Fenugreek Seeds, 1 tbsp of Channa Dal, 1 tsp of Urad Dal, 10 red chilies and 3 cloves of Garlic. Allow it to cool and grind coarsely while adding Salt. Grind the Sorrel Leaves too along with it.

Heat 2 tbsp of Oil in a pan and add a tsp of Mustard seeds, 2 Red Chilies, Few Curry Leaves, a pinch of Turmeric Powder and a tsp of Cumin Seeds. Add this tempering to the ground gongura mixture in a bowl; add a tsp of Oil to it. Serve with rice and ghee.