Well, this is what we do when we have excess Red sorrel leaves at hand. Make them as Pachadi or chutney. Andhra is famous for Gongura Pickle or Chutney. This variety is chutney which is a specialty of Athamma who hails from Ananthapuram. I find it so strange that though both the families are from Andhra, there is a vast difference from her cooking to Amma's.
Amma's gongura chutney is made in a different way. This variation that I going to write about is also a crowd-pleaser and does not stay that long to even test its shelf life. Since the ingredients that go in this anyway show it may not stay good for long, but I haven't had a chance to test it though.
This is one of my Athamma's signature dishes. She is famous for her pachadis/Chutneys and I have been long after her to prepare all the chutneys she normally does. This pachadi is different in the way it uses Ground Nut powder and raw onions. I think the overall effect, in the end, is what makes the difference adds to the taste.
Cuisine : Andhra
Preparation Time : 10 mins
Cooking Time : 10 mins
Gongura/ Red Sorrel Leaves - 1 cup
Green Chillies - 4
Salt to taste
Groundnut/Peanut powder - 2 tbsp
Onions - 1
Mustard seeds - 1/2 tsp
Oil - 1tsp
Method to prepare:
Boil the leaves along with green chilies. Let it cool, then grind it to a coarse paste.
Mix onions and groundnut powder and grind with Pappu guthi or any hand grinder. It should not become very messy but should feel the raw onion taste.
Heat oil and splutter mustard and temper on the chutney.
This stays good only for the day. So prepare only small batches. This is one delicious pachadi. The other famous pachadi made with cooked onions stays over a week.
Enjoy the weekend with spicy pachadi!