Gongura (Ambadi) pickle/chutney

Name: Gongura (Ambadi) pickle/chutney
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 3tbsp- gingelly oil; 1tsp- mustard seeds; Pinch - heeng; 1tsp- cumin seeds; 1tsp - coriander seeds; 2tbsp - Chana dal; 2tbsp- urad dal; 2tbsp - daalia; 2-3tbsp - groundnuts; 4 pieces-dried red chillies; 5 pieces- small garlic cloves; 1 medium size- diced onion; 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried); 1/2tsp - turmeric; as per taste Salt; 1tsp - tamarind paste

Garima J-Bajaj @cook_26416642

Health benefits of Gongura(Sorrel leaves) inspired me to used it in my cooking. Based on the guidance of my Telugu friends and some online recipes, I created my own version of it which is quick and delicious.
Lasts for 2-3 days and tastes best when mixed with hot steam white rice and ghee.
No additional tempering required for this quick version.

Garima J-Bajaj @cook_26416642

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Ingredients

2-3 servings

3tbsp- gingelly oil
1tsp- mustard seeds
Pinch- heeng
1tsp- cumin seeds
1tsp- coriander seeds
2tbsp- Chana dal
2tbsp- urad dal
2tbsp- daalia
2-3tbsp - groundnuts
4pieces-dried red chillies
5pieces- small garlic cloves
1medium size- diced onion
5-6cup- gongura/ambadi/sorrel leaves (washed and pat dried)
1/2tsp- turmeric
as per tasteSalt
1tsp- tamarind paste

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Steps

1

Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
2

Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
3

Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
4

Coarsely grind the ingredients using as lil water needed to churn.
5

And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.