Gongura Pachadi

Gongura is a popular dish of Andhra, the key ingredient being
gongura leaves/sorrel leaves which are known as pulicha keerai in Tamil. Gongura leaves and flowers help cool the body and reduce inflammation. 
The sourness of the leaf is the special characteristic of these which are also a rich source of iron, vitamin c, antioxidants, calcium, iron, zinc...
You can see a variety of dishes prepared with these leaves in Andhra cuisine. I also use this pachadi as a base for my gongura chicken/mutton.

Preparation Time:10 mins |Cooking Time:15 mins |Serves: 4

Ingredients:
Gongura - 1 bunch
Tamarind - 1 gooseberry size
Salt to taste
Oil - 1/2 cup (gingeley oil/nallenai)

Dry roast:
Dania - 1tbsp
Red Chilli - 10 to 12

Cumin/seeragam - 1tsp

Methi -1/4 tsp

For Tempering:
Mustard - 1/2 tsp
Urad - 1/2 tsp
Channa dal - 1/2 tsp
Methi/vendayam -1/4 tsp
Cumin/seeragam - 1/4 tsp
Garlic sliced - 4 to 5 cloves
Turmeric - 1/4 tsp
Hing/asfoetida - a pinch
Red chili - 2 to 3
  
Method:

• Soak, wash, and drain gongura leaves.

• In a pan dry roast the ingredients one by one.

• In the same pan add 1 tbsp of oil and saute the gongura leaves. It cooks in a min.

• Switch off and add tamarind.

• Cover the tamarind with the leaves, this helps it to get moistened. Rest to cool.

• Now coarse grind the dry roasted ingredients.

• Add gongura leaves to it and give a pulse.

• Now lets temper. When the oil heats up add the tempering ingredients. When splutters add garlic, turmeric, red chili, curry leaves, hing/asafoetida a pinch.

• Add the ground gongura to it. Mix well and cook for about 2 to 3 mins. Add salt as needed.

• Serve with rice and ghee.