Gongura Pachadi

Wash the gongura leaves thoroughly and remove the stems. Pat dry with a clean cloth.

Heat 1 tablespoon of oil in a pan over medium heat. Add the dried red chillies and fry for 30 seconds until they darken slightly. Remove and set aside.

In the same pan, add the gongura leaves and sauté for 3–4 minutes until they wilt completely and turn dark green. Remove and cool.

Dry roast the cumin seeds briefly. Grind the fried red chillies, cumin seeds, garlic cloves, and green chillies into a coarse paste without adding water.

Add the sautéed gongura leaves to the grinder and pulse a few times to get a coarse, chunky chutney. Do not over-blend — it should have texture.

Transfer to a bowl, add salt and turmeric, and mix well.

For the tempering, heat the remaining oil in a small pan. Add mustard seeds and let them splutter. Add urad dal and chana dal and fry until golden.

Add curry leaves and finely chopped onion, fry until the onion turns translucent.

Pour the hot tempering over the gongura pachadi and mix well.

Serve at room temperature with steamed rice and a drizzle of ghee, or as a side with dosas and idlis.