Pulicha Keerai, aka gongura leaves or rosella leaves chutney. For those who love sour notes, this is it. My fav.

To make (ingredients are estimates).
Pluck the leaves from the stems and simmer in water to soften. Throw away the first water. Otherwise, I’m afraid chutney will be over sour.
Pour a little more water, simmer and mashed the leaves.
Set aside.
In a pan/wok, heat 2 tbsp oil.
Sauté chopped shallots.
Add dried chillies, mustard seeds and coriander leaves.
Tip in the mashed leaves.
Add salt.
Stir and dish out.
For a non vegetarian version, fry dried shrimps or anchovies alongside shallots.
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