Pullichai keerai/sour leaf chutney. To make:
pluck leaves from stem (about 1 bunch), rinse and simmer with some water to soften.
Drain off the extra water.
Add 2 sliced red chillies, 4 smashed garlic, 4 smashed shallots and salt.

Simmer and lightly mash.
Stir, pour into 1/2 tbsp gingerly oil and dish out.
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