Pluck the leaves from the stem, discord any leaf that has holes, withered and coloured. Wash at least 3 to times in clean running water, soak the leaves in salted water atleast once, wash again in water before draining it in sieve.

Once the leaves are cooked, let it cool. You can know its cooked when the leaves turn soft and turn dark green in colour. Take the leaves along with 9 chilies along with salt and grind to a paste. You can use the pulse mode to ensure the leaves are not pulsed to smooth paste.

Check if the paste is spicy and then add if required. We found we needed about 11 of them. Once this is ground to a smooth paste, you can season it.

Heat a pan with oil. Add the mustard and urad dal. Once it splutters, add the sambar onions, regular onions. Shallots are not chopped finely, they are just cut into halves. Sauté these to brown, along with the red chilies. Then add the ground gongura paste. Simmer and let it cook, till the oil comes out on the sides. You need to add oil based on the texture of the chutney. Add some more if you find it not sufficient. Keep stirring and make sure the bottom is not burnt.

It takes about 15 to 20 mins for the ground paste to be fully cooked and the oil coming out. This pachadi tends to be a little on the oily side as it can stay good for over a week when stored in the refrigerator. We can safely store this at room temperature for 3 days.

Enjoy this with hot steamed rice and Ghee! And it tastes great with Curd rice too!