Its otherwise called as Pullichaikeerai in Tamilnadu. In maharashtra its called as Ambaadi. Its called Pitwaa in hindi.Nalita Saga in oriya, Mestapat in bengali, Pandi in kanada, Sougri in manipuri,Sorrel leaves in english.
I have mentioned how i make the gongura ctuney keeping the andhra style. There are very many styles like with garlic, with small onions etc..
Gongura leaves - 2 bunch
Green chillies - 4
Red chilly powder -1 tbs
Channa Dal - 10gms
Jeera/Cumin seeds - 1tbs
Fenugreek/Methi seeds - 1/2tsp
Til oil - 150gms
Salt - 1 1/2tbs
Mustard seeds - 1tbs
Asefatida - 1/2 tps
Jaggery - 1 small block
1. Take the gongura bunch. Wash them well. Take the leaves separately from the stem.
2. Peel off the middle strand from each of the leaf. Do not worry if the leaves get torn.
3. Be careful that the minute thorns do not prick which are found in the stem.
4. Dry them till the water dries away or saute them in a dry hot pan.
5. Once the leaves are sauteed cool them then grind them along with green chillies
6. You can also add garlic if you like. But, saute the garlic in til oil cool them and grind with leaves
8. Cool them and grind the powder.
10. Add asefatida and splutter the mustard seeds.
11. Add the gongura leaves and chilly mixture slowly.
12. Add red chilly powder and jaggery a bit. Keep stirring.
13. Add salt to it and stir well.
14. Once the oil starts leaving the mixture sprinkle the powder of Channa Dal.
15. Stir well until the chutney leaves all oil and comes without sticking to pan.
16. Cool it and store in glass container.
Tip: If you need you can add tamarind. As such the leaves themselves have the soar taste.