Ingredients :
Gongura leaves (Pulicha Keerai/ Sorrel leaves)- 3 cups
Tamarind/ Chintha Pandu
Small onions/ Chinna Ullipaya – 2 cups
Onions/ Ullipaya – 1 cup
Oil
Mustard/ Avalu, Cumin seeds/ Jeelakkara
Red chili’s/ Yendu Mirapakayalu
Urad dhal/ Ulundu/ Minapappu – 1/4 cup
Method :
1. Put oil in a pan, add gongura leaves and fry until it reduces in size, add water and let it cook until the water drains
2. Grind the gongura leaves along with red chili’s, salt, urad dhal, little sugar, tamarind, onion pieces till it becomes fine paste by adding water in between
3. Put oil in a pan add mustard, cumin seeds, small onions and fry, now add the gongura pachadi, mix well and the recipe is ready
Gongura in tamil is called Pulicha Keerai and Sorrel leaves in english
Urad dhal in tamil is called Ulundu and Minapappu in telugu