Wash and dry the sorrel leaves well. Keep aside.
Heat a pan over a medium flame . Dry roast the mustard seeds , cumin seeds , coriander fruits ,fenugreek seeds until.they turn light brown in color.
You can also add dry tamarind to it only if you opt more sourness. I ignored as the sorrel leaves from my garden were sour.
Turn off the flame and transfer the mixture to a dry plate.
Heat oil in a kadai. On a low-medium flame ,fry the sorrel leaves until it turns tender. Add salt to it and mix well. Turn off the flame once done.
Now in a dry mixie jar,make a coarse powder of the roasted mixture by adding some salt.
Transfer the fried sorrel leaves and grind for a second. Ensure that the powder is not smooth.It should be a coarse podi/powder.
Gongura karampodi is ready to be mixed with steamed rice . It can be consumed along with oil.
You can store it in an airtight and dry container . It lasts for 2 to 3 weeks when kept at a cool place.
