To make Andhra Gongura Pachadi, wash and pick sorrel leaves. Spread them out on a newspaper and allow to dry completely.
Heat 2 tbsp oil in a frying pan and sauté the gongura leaves till they turn soft. Remove and keep aside.
Add 1 tbsp oil to the same pan and splutter urad dal, chana dal, methi seeds, coriander seeds, garlic cloves and dry red chillis. Fry till they turn slightly brown. Remove the above ingredients into a mixie jar, cool and grind coarsely. Add salt and the sautéed gongura leaves and grind completely.
Heat 7 tbsps of oil in a frying pan. Add curry leaves, mustard seeds, cumin seeds, hing and dry red chillies. Sauté for 30 seconds. Remove and cool.
Add the tempering to the ground gongura chutney. Mix well.
Serve Andhra Gongura Pachadi with steaming hot rice and desi ghee.