GONGURA PACCHADI OR SOUR LEAF CHUTNEY

INGREDIENTS:
1. GONGURA LEAVES - 50 GMS
2. GREEN CHILLIES - 4
3. PEANUTS - 1 TBSP
4. SESAME SEEDS - 1/2 TBSP
5. TAMARIND - CHERRY SIZED
6. CORIANDER SEEDS - 1/2 TBSP
7. PEARL ONIONS - 4
8. OIL AS REQUIRED
9. SALT - ACC. TO YOUR TASTE

METHOD:

1. HEAT 1/2 TSP OIL IN A KADAI . ADD PEANUTS, SESAME SEEDS, CORIANDER SEEDS . FRY TILL THE SESAME SEEDS TURN BROWN IN COLOUR . LET THEM COOL . TRANSFER IT TO THE MIXER GRINDER .

2. FRY THE GONGURA LEAVES IN THE SAME KADAI TILL THE LEAVES SHRINK .

3. MAKE A COARSE POWDER OF THE INGREDIENTS IN THE MIXER GRINDER ALONG WITH THE GREEN CHILLIES AND TAMARIND . THEN ADD THE FRIED GONGURA LEAVES AND SALT WITH 1/4 CUP WATER . GRIND IT . THEN ADD THE PEARL ONIONS AS A WHOLE . GRIND FOR ABOUT 10 SECONDS . 

4. HEAT 2 TBSP OF OIL IN THE SAME KADAI . FRY THE PASTE FOR ABOUT 1 MINUTE . THIS METHOD KEEPS THE CHUTNEY FROM SPOILING FOR ABOUT 10 DAYS . SERVE IT WITH WHITE RICE .