Sorrel leaves are called ‘Pitwaa’ in Hindi. It is very popular in southern part of India especially in state of Andhra pradesh. Sorrel leaves also called as ‘Ambaadi’ in Marathi is sour in taste and rich in iron and folic acid. These leaves have red stems. The sorrel leaves seeds are used to prepare a herbel tea, which is popular all over world. Yes , it is great for hair and skin too and is easily available in rainy season to start of winters. Don’t miss a chance to grab a bundle of sorrel leaves when you see them in market. This not so good looking chutney can be stored in refrigerator for over 15 days!
Go here for more information http://en.wikipedia.org/wiki/Gongura
Ingredients 2 bowls of sorrel leaves or gongurra or ambaadi(washed) 8 green chilies (take according to your taste, this chutney tastes best when it is spicy) 6-7 red chilies 3-4 tbsp coriander seeds 11/2 tbsp cumin seeds 12 garlic cloves salt 11/2 tbsp oil Procedure
- Take a deep vessel. Dry roast cumin seeds and coriander seeds one by one! The spices should not burn. Roast them on low heat. Cumin will take just 2 minutes and coriander seeds may take more than 3 minutes. Remove them into a plate and allow it cool down.
- Add few drops of oil and add red chilies. Roast them for 30-45 seconds. It is highly possible that red chilies may get burnt. Be careful because a black-brown or burnt red chilies are not good for chutneys. Remove them and keep them along with cumin and coriander.
- Add few drops oil in the same vessel and roast garlic till slightly brown. Take garlic in a plate.
- Cut each green chilly into two parts(cutting chilies and then frying them will reduce the spluttering). Few more drops of oil to the vessel and put green chilies in it. Close the vessel and it may splutter to your face. Allow the green chilies to go soft.
- Now add 1 tbsp oil into same vessel, add sorrel leaves or gongura into it. As soon as you put the leaves in hot oil, it will start loosing its colour. Fry it nicely and add 1/4 cup of water to it. Allow it to cook for 2-5 minutes or till it goes soft. The leaves will turn sticky so keep mixing.
- Combine roasted cumin and coriander, garlic, red chillies and green chilies and salt into a blender. Add few teaspoons of water while blending. Now add sorrel leaves to it and blend it again. You may add few drops of water of required. Do not blend it finely. The leaves are cooked and soft . So make it a coarse chutney.
Serve it with steamed rice or use it as a spread on toast or bread!