Saturday, May 21, 2016

Gongura Tokku - A Spicy And Tangy Roselle Leaves Relish


One fine morning  I was thrilled when my maid brought two big bundles of the much sought after Gongura leaves( Pulicha keerai in Tamil and Pundi Soppu in Kannada). Gongura chutney or tokku as we call it, is my family's favourite. My soppu man who brings all varieties of soppu (greens) to our doorstep never seems to have space for the deliciously tangy leaves in his push cart! Now that my maid  had brought our much  treasured Gongura leaves I jumped into action so that we could relish our favourite Gongura Tokku with our lunch. My sister-in-law who happened to be here on her business trip loved the tokku very much  and she was very happy to share the tangy spicy tokku with her Tupperware friends.
I used 15 red chillies since it was the Byadagi variety. If you are using chillies which are more spicy and hot you can reduce the number mentioned.

Gongura - 2 big bundles
Garlic - 4 cloves 
Red chillies - 15
Fenugreek seeds - 1/4 tsp
Salt - 1 tsp
Sesame oil - 2 tbsp + 1 tbp or more if you prefer.
Mustard seeds - 1/4 tsp
1. Clean, wash and separate the gongura leaves from the stem. Thoroughly wash the leaves again.
2. Spread out the washed leaves on a kitchen towel so that all the water drains away.

3. Dry roast the fenugreek seeds till they become almost dark in colour emanating a very pleasant aroma.
4. Roast the red chillies in a drop of oil till crisp.
5. Heat one table spoon of oil in a kadai and add the garlic followed by the well drained gongura leaves.
6. Saute till the leaves wilt and become a mass and allow to cool. 
(This wilted mass of sauteed gongura leaves came up to a little more than 2 cups when measured.) 

7. Dry grind the roasted chillies and fenugreek seeds together into a fine powder.
 8. Add salt and the sauteed gongura and garlic to the powder and grind into a smooth paste.
9. Heat the remaining oil and add mustard seeds.
10. Add the smoothly ground gongura paste and keep stirring.
11.The tokku will come together into a ball and you will see traces of oil coming out.
Now the spicy and tangy Gongura Tokku is ready. Cool it and store in a clean and dry jar with a lid. 

Enjoy with steaming hot rice or with dosas, pesrattus and chapaties.

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