Gongura Pachadi/Sour Leaf Pickle

Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yield: 5-6 Servings

Ingredients

2-3 Cups Gongura/Sour Leaves, tightly packed
2-3 Garlic Cloves, peeled
4-6 Green Chillies or add as needed, cut into halves
1/8 Tspn Turmeric Powder
Salt to Taste
1/4 Tspn Cumin(Jeera) Seeds
2 Tspn Sesame Powder (optional)
1 Tblspn Oil

For Tempering

1 Dried Chilli
1/2 Tspn Cumin Seeds
1/2 Tspn Mustard Seeds
1/2 Tspn Chana Dal(Chanaga Pappu)
Few Curry(Karivepaku) Leaves
1 Tblspn Oil

Directions

1. Wash gongura leaves under running water & drain. Keep it aside.
2. Heat oil in a pan; add cumin seeds, garlic cloves, green chillies & saute it for 2-3 minutes on a medium-low flame. Add turmeric powder, gongura leaves & saute for 10-12 minutes or cook until they turn soft & mushy. Turn off the flame & let it cool at room temperature before adding it to a mixie jar.
3. In a mixie jar; add gongura leaves mixture, salt, sesame powder & grind it into a smooth paste. Transfer it to a bowl.
4. For tempering; heat oil in the same pan, add all the ingredients listed & saute for 1-2 minutes on medium flame. Turn off the flame.
5. Add tempering to the sour leaf pickle & mix. Serve with hot rice or roti.

Note: Stays fresh for 2-3 days when refrigerated.