Gongura chutney / Pundi soppina chutney

Gongura leaves (also known as pundi soppu, ambada) are rich in folic acid, vitamin C and antioxidants. These leaves are sour in taste, so we need not add tamarind / lemon / tomatoes etc. when we cook these leaves. You have already seen how to prepare gongura dal. Sharing the recipe of dry chutney here with. We can store this chutney for over a week without refrigerating. 

Ingredients
Gongura leaves - 1 medium sized bunch
Coriander seeds - 1 spoon
Fenugreek seeds - 1/4 spoon
Red chillies - 5 to 6

Salt to tatse

For tempering
Oil - 4 spoons
Urad dal - 1/2 spoon

Mustard seeds - 1/4 spoon

Crushed Garlic cloves - 3 to 4
Turmeric powder - 1 pinch
Red chillies - 1

Method

Separate out the leaves from gongura stem. Wash and allow it to dry on a cotton cloth. 

Roast coriander seeds, fenugreek seeds, red chillies. Once it cools down, prepare the powder using a mixer grinder. 

Chop the gongura leaves into fine pieces. 

Heat a thick Bottomed kadai. Add oil. After oil gets heated up add urad dal, mustard seeds, turmeric powder and red chillies. When mustard seeds start spattering, add crushed garlic cloves. Cook for 10 seconds. Now add chopped gongura leaves. Keep on stirring and cook for about 3 to 4 minutes. Now add salt, powdered masala, mix well. Cool for about 2 to 3 minutes. 

This goes well with freshly cooked hot rice. 

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