gongura leaves need to be washed well and dried to get rid of moisture content in the leaves or dry them using an absorption cloth
the chutney leaves are not dried then the chutney cannot be stored for a long time and can be eaten as an instant chutney.
the leaves are dried and made then the chutney can be stored for a couple of weeks.
this recipe I have added onions and tomatoes while cooking gongura leaves and these ingredients can be skipped if planning to store the chutney as the chutney spoils if water content is available in the chutney.
chutney can be made with red stem sorrel leaves for a tangy taste or
I am making instant chutney and did not dry the leaves and all the above would be followed in gongura pachadi
Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice
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Now take corn flour and rice flour in a bowl and mix it with little water tomake a thick paste. As the use of FOOD COLOR IS UNHEALTHY, i skipped that ingredient in my recipe which is the main ingredient in most of the restaurants that gives a reddish texture to the chicken chunks
Coconut Chutney | Bangalore RestoStyle Coconut Chutney. Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconut chutney