Gongura pachadi (roselle-leaf chutney)
17.3850° N, 78.4867° E · Hyderabad, Telangana
Before you start
- Servings
- 8
- Total time
- 1 h
- Gongura (roselle leaves) · 250 g
- Dry red chilli (endu mirchi) · 8 pieces
- Garlic (vellulli) · 25 g
- Cumin seeds (jeelakarra) · 2 g
- Sesame oil (nuvvula noone) · 60 ml
- Mustard seeds (aavalu) · 2 g
- Urad dal (minapa pappu) · 5 g
- Curry leaves (karivepaku) · 1 piece
- Turmeric powder (pasupu) · 0.5 g
10 stops
Strip the leaves from the stems, discard the stems, and wash the leaves in three changes of water until no grit settles at the bottom.