Sorrel Chutney (Gongura Pacchadi)

Course : Curry
Serves: 1
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1 bunch sorrel leaves
15 medium red chiles
2 medium green chiles
1/2 teaspoon fenugreek seeds
2 tablespoons oil
1 tablespoon peeled broken black gram dal -- (urad dal)
1 teaspoon black mustard seeds
1 dash asafetida
1 dash turmeric
1 teaspoon salt -- to taste

Preparation / Directions:

1. Pluck sorrel leaves. Wash. Spread in a cool place to dry. Roast in a frying pan until it turns into a lump. Cool. Add salt and turmeric. 2. Fry red chiles, fenugreek, mustard seeds and black gram. Grind. 3. Add sorrel and green chiles to this mixture and grind again. 4. Fry asafetida in oil and add to the sorrel chutney. Mix.

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