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Tirupati is in Chittoor district of Andhra Pradesh, India.It is most famous for its Sri Venkateswara Temple dedicated to Vishnu, also known as Balaji in North India and Govinda in South India.Gongura chutney (pulicha keerai) was introduced to me by my apartment friend , When i tasted her chutney first time , i had a tsp of chutney and tbsp of sugar , yes it was super hot , not just hot , its HOT … Gingelly oil – 100 mlfenu greek seeds – 3/4 tbsp Coriander seeds – 1 tbsp Urad dal – 1 tbsp (preferably black if not use white one)Red chilly – 7 to 8Green chilly – 1Garlic – 4 to 5Gongura leaves – 1 full bunchsalt – as required Wash the leaves and remove the leaves from the stalk ! Heat the kadai and add the gingelly oil (reserve two tbsp of oil ), add the methi seeds,corainder seeds and red chilly and saute for a minute, then add the dal, green chilly garlic and saute till it turns red ! In the same kadai add the leaves , at one point it changes it colors, saute till the oil oozes (not much but little) , allow it cool , now coarsely grind the dal part and add little salt and grind the leaves completely ! i served along with Vazhakai curry and carrot curry ! i am not sure about the life because mine got over in a day ! This chutney well go with hot rice , idly and dosai , i just altered her recipe to my family taste ! Go on and try i am sure u wont leave this recipe , its definitely a finger licking recipe ! Students learn best when they can read + visualise + listen.