Wash the leaves and let them drain nicely in a colander. There is no need to chop it.
Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy.
Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool.
In a stone mortar and pestle (this pachadi is known as roti pachadi in Andhra as it is grinded in a roti or stone grinder) take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. I made it by hand but you can make it in the blender.
Transfer the paste to a dish and keep aside.
Now for the tempering-
Take 1 tbsp. oil and heat it. Add dry red chillies till they are crisp. Then add the Chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafoetida or hing.
Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. Have steamed rice ready while you make the chutney and mix a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven as I did.
This chutney goes well even with dosas. It is up to you how you want to relish it. This homemade traditional gongura pachadi is awesomely tangy, spicy and delectable.
This traditional Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator for 15 days.