Gongura Puvvu Pachadi | Sorrel flower Chutney Recipe

Let's see how to make chutney with Sorrel flower. Sorrel flowers could be used to make dal, jams, etc. These flowers taste sour, they can be eaten raw also.
Peel the petals and throw away the rest of the part. Peel all the flowers, clean them and put it aside. Heat 1 teaspoon oil in a pan. Add 1/2 teaspoon cumin seeds, 1/4 teaspoon Fenugreek seeds, 1 teaspoon coriander seeds, 1 teaspoon sesame seeds and fry. Add chopped green chillies. We'll need more green chillies since the sorrel flowers are sour. Add sorrel flower petals. Fry for 5 minutes. Add 7-8 garlic cloves and cut off the stove. After this mixture cools down, add it to a mixie jar. Add 1 1/2 teaspoon salt or salt to taste and grind it into a soft paste. For tempering; Heat 2 teaspoons oil in a pan. Add tempering seeds-cumin seeds, mustard seeds, black gram, bengal gram and fry. Add dried chilli pieces and fry. Add curry leaves and fry. Add 1/2 teaspoon turmeric powder and cut off the stove. Add prepared chutney and mix.