Gongura Thokku (Red Sorrel Leaves Chutney)

Serving: 4| Type: Pickles


Gongura Leaves -70 to 80
Oil -1tbsp
Urad Dhal -2tbsp
Chana Dhal -2tbsp
Red Chili -10 to 15
Asafetida -¼tsp
Tamarind -Little



Oil -5tbsp
Mustard -1tsp
Urad Dhal -1tsp



  1. Clean and wash the leaves and keep it aside.
  2. Take a pan heat with oil add chana dhal, urad dhal and red chili fry until golden brown, then add asafetida and tamarind.
  3. Same pan add leaves sauté for 1 or 2 minute then take out the leaves and keep it aside.
  4. Grind the seasoning ingredients first, then add leaves grind just 10 seconds and keep it aside.
  5. Take a pan heat with oil add seasonings fry without burning, then add ground paste sauté for 2 to 3 minutes until the oil floats up to the top of the ground paste.
  6. Serve with hot white rice or yogurt rice.
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