Cuisine: Andhra Pradesh state of Bharat
Ingredients:
Gongura / Roselle leaf – 3 hands full
Salt – as required
Garlic cloves – 1 handful
Dry red chilli – 1 handful
Coconut oil – 2 tablespoons
Seasoning:
Chana dal (Split Bengal gram) – 1 teaspoon
Urad dal (Split black gram) – 1 teaspoon
Mustard seeds – ½ teaspoon
Cumin seeds – ½ teaspoon
Curry leaves – 2 sprigs
Dry red chilli – 3
Garlic – 8 cloves
Coconut oil – 5 tablespoons
Method:
Wash gongura / roselle leaves and drain completely. Take a kadai/pan and roast dry red chilies in a little oil. Then remove the dry red chilies from the kadai and keep them aside. Put more oil in the kadai/pan. Add Gongura / roselle leaf and cook until the leaf is soft and all the raw content is gone. In a mortar and pestle, put roasted dry red chilies and grind till they have powdered. Then add garlic cloves and grind. Once the garlic cloves have become soft enough, add salt and cooked gongura / roselle leaf. Grind until everything becomes soft. In a kadai/pan, heat oil for seasoning. Add chana dal and urad dal. After they have turned golden brown, add mustard and cumin. After mustard seeds splutter, add dry red chilies and garlic cloves. saute for a few seconds and add curry leaves. Add this seasoning to the ground gongura / roselle chutney and mix. This tastes good when served along with hot rice.
Gongura pacchadi / Roselle chutney will stay good for 5-6 days without refrigeration.
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