Gongura Pachadi /Red Sorrel Chutney

Ingredients:

Gingelly oil - 100 ml
fenu greek seeds - 3/4  tbsp
Coriander seeds - 1 tbsp
Urad dal - 1 tbsp (preferably black if not use white one)
Red chilly - 7 to 8
Green chilly - 1
Garlic - 4 to 5
Gongura leaves - 1 full bunch
salt - as required

For tampering:
Oil - 1 tsp
Mustard seeds - 1 tsp
Jeera seeds - 1 tsp
Curry leaves - to temper
Red chillies -3

Method:

1. Wash the leaves and remove the leaves from the stalk ! No need to chop it ! Heat the kadai and add the gingelly oil (reserve two tbsp of oil ), add the methi seeds,corainder seeds and red chilly and saute for a minute, then add the dal, green chilly garlic and saute till it turns red ! then take it from the pan and allow it to cool !
2. In the same kadai add the leaves , at one point it changes it colors, saute till the oil oozes (not much but little) ,  allow it cool , now coarsely grind the dal part and add little salt and grind the leaves completely !
3. Now heat the kadai and add the 2 tbsp of oil and add tampering ingredients and once fried transfer to the chutney and mix well ! i am not sure about the life because mine got over in a day ! heard it will be good for 3 to 4 days ! well go with HOT rice, Dosai and idly too !