Ingredients

• 2 cups - red sorrel leaves
• 1 - large onion
• Green chillies - 3
• Salt to taste
• For Tempering:
• Oil as needed
• A few - garlic cloves, crushed
• A pinch each - mustard and cumin
• 1 spring - curry leaves
• 1 - red chilli
• Majjiga mirapakaya and vadiyalu as desired
• Moong dal - as needed
• Urad dal - as needed

How to Make Andhra gongura pachadi

• Pick the leaves, wash, drain them and keep aside.
• In a large bowl add leaves, onions, green chillies and 45 to 60 ml of water. Cook all these till the leaves are cooked and almost dry.
• When it cools, grind all the cooked ingredients with salt.
• Deep fry majjiga mirchi, vadiyalu and set aside. Heat oil in a pan, splutter mustard, cumin and add red chilli and garlic. Mix chutney with all the fried and tempered ingredients.
• Serve with a spoon of ghee.
• Recipe Courtesy: Indian Healthy Recipes