Gongura Tamarind Pachadi

This is one of the dish I had from my childhood. This is something that my mum keeps all the time. It tastes wonderful when you make a rice with it and with oil which is used for frying ( Karai ennai). Gongura rice with vadavam something I can have every day. Even though we can get gongura leaves in Singapore nothing beats the taste of what we get back home (backyard of my grandmother house).

Black Vadavam - 1 teaspoon
Red chillies - 2
Green Chillies - 2
Gongura - 1 small bunch (take only the leaves)
Tamarind - Gooseberry size
Salt per taste
oil - 2 tablespoon

Cook the gongura and green chillies with salt. When it cools down drain the water and grind the leaves and green chilli to smooth paste
Heat 2 teaspoon of oil when oil is hot add black vadavam and red chillies. Let it crackle. Add this to grinded paste and grind for another round. Add rest of oil and add grinded paste and fry for another 2-3 mins.
Serve it with Rice or as side dish for curd rice.