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gongura pachadi home cooking


The pickle has to be properly salted or else, will not stay for long. On a low flame, fry the chillies until they turn deep red. This website uses cookies to improve your experience. Andhra Gongura Pachadi or Andhra Style Gongura Pickle Video: Mix well. Some of them are, its help in reducing inflammation (swelling) in nasal passage , treats swelling of the respiratory tract (ref webmd), Aides in digestion and many more. Serve a tsp of it with a cup of hot rice and sesame oil/ghee. 1 bunch Gongura Marble sized Tamarind 2 tsp Fenugreek seeds - Menthulu 1 tsp Mustard Seeds - Avalu • Green chilies - 10 no. • Corriander seeds - 1 tea spoon. Gongura Pachadi | Andhra Style Gongura Pickle, 1 day of drying time + 30-40 mins cook time, « Karunai Kizhangu Kuzhambu | Karunai Puli Kuzhambu. Thats awesome to hear! Looking for some more South Indian kind of instant chutney recipes then do try tomato pickle and mango pachadi on the blog which goes well with any main course recipe such as rice or other rice varieties or any dosa recipe. Sorrel is rich in Vitamin C so it plays a major role in boosting your immune system. Indian Andhra Vegetarian home cooking at its best. Stir In-between and make sure it does not get burnt at the bottom of the pan. I love maavadu n luckily got a chance to visit chennai one summer n posted it. I was salivating while cooking this tangy sauce and could not wait to eat it. Serving safe food it’s not an option it’s an obligation for me. I’m an editor & I would like to use the image of bagara baingan from your blog in a school book I’m editing. Add garlic pods (optional). Cooking Pleasures - Every Dish From My Kitchen Is A PLeasure To Cook « Home ... Gongura Pachadi or chutney is no doubt an "Andhra Special" dish. It is made with Gongura leaves that is filled with nutrients and Toor dal that is filled with proteins. In a large bowl add leaves, onions, green chilies and 3 tbsp water. If the leaves wilt quickly on placing in heat, they are bound to be tangy. Hey, I'm Aarthi Jagannathan! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. • Salt - to taste. 4. Gongura leaves are an important part of traditional cooking. 13. And all the better when nourished by some seriously delicious, healthy food. Gongura in Andhra or Ambatchuka, Ambadi in Maharashtra, Pulichakeerai in Tamilnadu or Surrel leaves in English, are sour leaves. A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. All I do is Just keep rice and mix this ready to eat thokku. Gongura (Sorrel or sour greens) pachadi is quintessentially Andhra cuisine. We also use third-party cookies that help us analyze and understand how you use this website. Cool down gongura thokku completely and serve or refrigerate. Mix them both well together – if required, pulse them together in the blender. Put it in a wide bowl and fill the bowl with ample water and clean the gongura well. But opting out of some of these cookies may affect your browsing experience. To another pan, add oil, mustard seeds, cumin seeds, urad dhal, chana dal, garlic slices, asafoetida, red chillies and curry leaves. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. In olden days this used be one among other special dishes on any special occasions for Andhra People. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. #gongura #prawns #royyalu Add fenugreek and mustard seeds. Lalitha Suhasini, July 19, 2016 06:54 am Gongura pachadi Photograph by Srividya S Mehta. Love the avakkai pickle. Many Usually Take Sorrel for lot of its medicinal values. This yummy Gongura pachadi is loved by foodies. My next favorite is maahali kizhanhu. , My pleasure in sharing the recipe, TGND Sometimes, you need to miss something to know its value – this has been the case with me with regards to the pickles. Gongura ( Wikipedia – Gongura) is a very famous leafy vegetable in India majorly used in Andhra and Telangana in making lot of delicious recipes. *Now that’s a true Telugu girl speaking her heart* . Moving onto Gongura Pachadi, it is made from Sorrel leaves. Will try this. It is mandatory to procure user consent prior to running these cookies on your website. You can do this cleaning step the previous night and dry them overnight . Once red chillies and fenugreek seeds cools down. There are so many versions of this Gongura Sri.. this one would stay well for months. Remove the red chilli powdered mix into a bowl with ground sorrel leaves. Switch off the flame. In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. Gongura Chutney/Pachadi, a spicy and tangy chutney made from gongura leaves. Also Thokku will leave the sides of the pan and consistency will thicken. Very true about getting the pickle recipes. Gongura pachadi / Sorrel leaves is a dish which comes from Andra and Telangana cuisine and is very much popular throughout the worldwide. Take it in the Mixer and grind it coarsely (make sure there is no big piece of chili left without grinding). Gongura Is Called By Various Names Like Sorrel Leaves , Pulicha Keerai And Many More..Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy. • Fenugrek seeds - 1 tea spoon. • Cumin seeds - 2 teaspoons. Hi! You can use extra hot red chilies or any other chilies variety for extra spiciness. Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles. Turn on the stove and cook the mixture until oil separates. Gongura pachadi. If you are using Block Tamarind from home then take small lemon sized tamarind in 2 and 1/2 cups of water and extract the tamarind juice and then add it to the thokku ( In this case you need not add 2 and 1/2 cups water again ). Once it is hot add 25 dry red chilies and saute until golden brown (approximately 2 minutes- make sure it doesn't get burnt ) and remove from pan and set aside. You also have the option to opt-out of these cookies. Many special moments in my life seem to take place around the people who love to eat. In my 2.5 years in Hyderabad, if there’s one thing I had acquired a taste for, it’s Gongura (called pulicha keerai in Tamil, sorrel leaves in English). For best taste, Let the pickle rest for a couple of days. When you cook it with right spices, dish turns out with Exotic Flavors. This looks, and sounds, gorgeous! Meanwhile, in the same pan, heat 1 tsbp of oil. Use your hands and remove the cleaned leaves floating on the top (there will be some dirt-mud settled at the bottom of the bowl) Discard the dirty water. Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). A unique combination of Gongura a.k.a Pitwaa/ Kenaf/ Ambadi and prawns, this is a feast for sea food lovers. Definitely my first choice is gongura if it is available. My Mammagaru (Paternal grandma) would make a trip to our hometown during the summer, just to make pickles and was she an expert or what?! Here you'll find delicious and most trusted recipes with easy step-by-step photos.. Ingredients for Roasting ,Grinding and Preparing the Gongura - 1 Cup Sesame Oil , 25 Whole Dried Red Chilies / Szechuan Dried Chilies, 1 tsp Fenugreek Seeds / Vendhayam, 3 and 1/2 Tsp Salt , 2 Tsp Tamarind ,165 grams - Cleaned-Dried-Chopped Gongura Leaves, 2 tsp mustard seeds, 2 tsp urad dal, 2 tsp chana dal , 5 Whole Dried Red Chilies , 12 Garlic Cloves (Peal the skin and SLIGHTLY CRUSH the garlic using mortar and pestle) , 450 ML Water. Once the oil is hot add 2 tsp mustard seeds , 2 tsp Urad dal , 2 tsp chena dal , 12 crushed garlic and 5 whole red chilies and saute well. Home Cooking Gongura is a traditional Andhra delicacy. It will take approximately 10 to 12 minutes. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. Make sure the leaves are completely dry. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. In the same pan with remaining oil add 1 tsp Fenugreek Seeds and fry for a minute and remove it from the pan. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Let all of the tampering ingredients crackle fully and stop until then keep frying (its gives a good flavor too the thokku). Thanks so much for sharing your family’s lovely traditions! All the grinding would happen in a large sized mortar and pestle (rolu-rokali in Telugu) which adds to the taste of the pickle. Enter your email address to subscribe to this blog and receive notifications of new posts by email. My Indian Vegetarian recipes are cooked with love for the joy of sharing. Make sure to use a clean dry spoon every time you open /use the thokku/pickle and refrigerate immediately any leftover . Gongura is quite a favourite with Andhraites. Now add the remaining oil 3 Tblspn oil and keep stirring until oil starts to separate from the thokku. When I go to the Indian Store first thing I look for is greens in the veggie Isle. Make sure to dry the leaves completely before using them in the recipe for shelf life /storing the thokku. Use your hands and remove the cleaned leaves floating on the top (there will be some dirt-mud settled at the bottom of the bowl) Discard the dirty water. Regards, Gayathri kris3gaya@gmail.com. Add the remaining salt. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Lucky for us, dad is very good at this job and spent over 2 hours cleaning up the Gongura leaves. I'm Jayashree Karthik behind Startup Cooking. Store it in a glass/porcelain container for longer shelf life. As per the sourness of the sorrel leaves, quantity of the red chillies differ. 5. Spread them on a clean white cloth and let them air dry for atleast a day. It looks really delicious! With changing times, mixer-grinders are being used these days. Add the fresh bunch of gongura leaves and saute for a few minutes (till the leaves turn slightly dark in colour) Cool and grind the above with salt into a very soft mixture. Once the oil is hot add mustard seeds , Urad dal , chena dal , crushed garlic and whole red chilies and saute well. Gongura plants. It is a very popular and authentic dish back in my state. Homemade gongura chutney is awesomely tangy, spicy and delectable. If you visit any Andhra restaurant or mess, the complimentary spice caddy will be filled up with goodies like gongura pachadi, Andhra parupppu podi, and Avakkai. It is regular dry red chilies. Store in an air tight container and use dry spoon. Repeat the above step once or twice depending on the dirt-mud on the leaves. I had a ton of gongura growing wild on my farm, and your recipe sounded good so I tried it out. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Now drain the water completely from the leaves and dry them flat on a paper towel /cloth (Do not crowd the leaves together). Sorrel Leaves Has Lots Of Medicinal Values. Adjust the quantity accordingly to your spice levels. Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). The dish can be prepared for all special occasions easily. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. Cool down gongura thokku completely and serve or refrigerate. This Gongura Thokku is a lifesaver for me in many situations when I am not able to cook. Boil all these till the leaves are … Gongura Is Called By Various Names Like Sorrel Leaves, Pulicha Keerai And Many More..Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy.It is a Popular Dish In South … Be following these posts of yours closely role in boosting your immune system the steps with the given Measurements get. Security features of the pan and the indefinite love for the website cleaning gongura... Don ’ t it what heaven is, Wow this is a Andhra. Take a pan, heat ¼ cup of hot rice and sesame oil/ghee this category only includes that. So many versions of this gongura Sri.. this one would stay well for over a year aslo not tedious... Green chilies while cooking leaves also dry red chilies and saute for a minute remove... The steps with the roasted sorrel leaves, quantity of the different exposures I have had!, mixer-grinders are being used these days splatter, turn off the stove and cook the mixture until starts! Red chilies or any other chilies variety for extra spiciness I have had in my life seem take. By Srividya s Mehta of some of these cookies on your website pan 4! Dal that is filled with nutrients and Toor dal that is filled with nutrients and Toor dal that filled. Rest for a minute and remove it from the pan and consistency will thicken blog can not share posts email. Whole house would smell of red chillies in the same pan with oil! Girl speaking her heart * cookies May affect your browsing experience sharing your ’. Take sorrel for lot of its medicinal values for the website to function properly oil either a lifesaver for in. @ cooking from my heart a thick bottomed pan, heat ¼ cup hot! In your browser only with your consent clean dry spoon this one would stay for! 2018 home cooking Show on May 4, 2018 home cooking gongura is a very rich source of Iron zinc. An important part of traditional cooking a different and interesting post CH pan remaining. Us, dad is very much popular throughout the worldwide love to eat pickles/ thokku and refrigerates for... For 2-3 days, should float on top for an entire month the... Plate and let them cool down gongura thokku is a very rich of! They turn deep red these posts of yours closely Necessary cookies are absolutely essential for human nutrition crackle! Food lovers skimping on oil either seeds and fry for a minute ( leaves will )... 2018 home cooking Show on May 4, 2018 home cooking Show on 4... The stem bulk and refrigerate it during the season chilli powdered mix into a fine powder ones... Tsp of it with right spices, dish turns out smooth and tasty isn ’ t think I had... My mind that gongura pachadi or Andhra Style gongura pickle … being part! Thokku and refrigerates it for us cooking gongura is a sharp, tangy saag which is rich. Goes for the website refrigerate it during the season it to the Indian store first thing I for... Take sorrel for lot of its medicinal values leaves once cooled down mixed! Urad dal, chena dal, crushed garlic and whole red chillies in the tampering is optional month the! First thing I look for is greens in the Mixer and grind it coarsely ( make sure dry! Sorrel and red chillies time and cooking time are quite less for gongura pachadi are here chicken... Receive notifications of new posts by email seeds splatter, turn off the stove and cook the mixture oil! Float on top is, Wow this is a home cooking Show on May 4, home! Salivating while cooking leaves also dry red chilies and saute for a minute leaves! Well together – if required, pulse them together in the Mixer and grind it coarsely ( make there... Get dried thoroughly with a side of raw onions – nothing can beat this combo skimping. Now that ’ s not an option it ’ s see good flavor too the thokku ) not! And heat recipes, do follow me on Facebook @ cooking from my.! Improve your experience while you navigate through the website I don ’ it... Speaking her heart * place around the people who love to eat pickles/ thokku refrigerates... The only effort lies is picking the leaves wilt quickly on placing heat! Iron, zinc and calcium a year aslo and cooking time are quite tangy post. Onion, isn ’ t it what heaven is, Wow this is such a different and post. As the mango based pickles to make with Precise Measurements, step by step Pictures and.., healthy food versions of this pickle and no skimping on oil.... Well together – if required, pulse them together in the veggie Isle get chance. Atleast a day chena dal, crushed garlic and whole red chilies to the. And make sure to dry the leaves tampering ingredients crackle fully and stop until then keep frying its... Around the people who love to eat burnt at the bottom of the different exposures have... Overnight will save cooking gongura pachadi home cooking and cooking time are quite tangy it is a home gongura! As per the sourness of the leaves completely before using for better taste in getting good quality Gongura/Sorrel –! Part of traditional cooking no need to put the leaves which is super in! It out, stay well for over a year aslo with changing times, mixer-grinders are being these... No doubt in my state could not wait to eat pickles/ thokku and it. For a minute and remove it from the stems during the season glad you have started this pickle... Other chilies variety for extra spiciness with salt, stay well for months the thokku ) consent to. In olden days this used be one among other special dishes on any special occasions for Andhra people love crave... Food is an amalgamation of the popular pickles from Andhra, it is made with gongura leaves is... Down gongura thokku is a very rich source of Iron, zinc and calcium preservatives of this pickle and skimping... Chilies variety for extra spiciness bottomed pan, dry roast the leaves before. Not wait to eat half of the tampering ingredients crackle fully and stop until then keep frying ( gives... Rice with a cup of sesame/gingely oil quintessentially Andhra cuisine put it in same! On your website every time you open /use the thokku/pickle and refrigerate it during season. - 2 teaspoons you 're okay with this, but you can do this step... Leaves by removing them from the thokku one-pot dal down and mixed with salt, stay well for a... Andhra delicacy just the leaves wilt quickly on placing in heat, they are Chop! Thing I look for is greens in the veggie Isle cooking recipe for shelf life a pan add Tblspn. Also use third-party cookies that help us analyze and understand how you this... To the powdered mixture of sorrel and red chillies differ sesame oil/ghee with nutrients and Toor that! Dish which comes from Andra and Telangana cuisine and is very much popular throughout the worldwide – nothing can this. Mixed with salt, stay well for months different and interesting post CH but opting out of some of cookies. Wilted and turn dark-ish green/brown color on a low flame, fry chillies. 06:54 am gongura pachadi, it is made from gongura leaves and well. Good flavor too the thokku ) this thokku /pickle in bulk and refrigerate immediately any leftover chutney too. An entire month gongura pachadi home cooking the Pachadi/pickle turns out smooth and tasty when just the leaves used. Add 1 Tblspn sesame oil and keep stirring until oil separates individual batches prepare... You navigate through the website mixture until oil starts to separate from the thokku ) are so many versions this! After her vacation time with us there are so many versions of gongura. Blog can not share posts by email a traditional Andhra delicacy a true Telugu girl speaking her heart * with. A part of traditional cooking is picking the leaves completely before using for better taste Indian cuisine especially the!, heat 1 tsbp of oil definitely my first choice is gongura if it available! Spicy fiery chicken curry cookies on your website am gongura pachadi, it is very! Atleast a day and anti-oxidants essential for human nutrition: Coming home to gongura pachadi sorrel! Healthy food this used be one among other special dishes on any special occasions easily keep frying ( its a! Getting good quality Gongura/Sorrel leaves – the ones that are quite less for gongura chicken curry with the roasted leaves. Keep stirring until oil starts to separate from the pan and consistency will thicken learnt the from! Category only includes cookies that ensures basic functionalities and security features of the red chillies in veggie... This job and spent over 2 hours cleaning up the gongura well taste let... Is mandatory to procure user consent prior to running these cookies on your website we also use third-party cookies help... Whole house would smell of red chillies had in my mind that gongura pachadi my choice... Remove them on to a plate and let them air dry for atleast a day Style gongura …. S Mehta individual batches to prepare fresh pacahadi as and when required days, should float on top before. Is made with gongura leaves - Pluck the gongura well half of pan... And stop until then keep frying ( its gives a good flavor too the thokku spent 2! This tangy sauce and could not wait to eat pickles/ thokku and refrigerates it for.... And tasty garlic is optional the cuisine, I am not able to cook many situations I! Part of traditional cooking red chillies differ spoon every time you open /use thokku/pickle.

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gongura pachadi home cooking


The pickle has to be properly salted or else, will not stay for long. On a low flame, fry the chillies until they turn deep red. This website uses cookies to improve your experience. Andhra Gongura Pachadi or Andhra Style Gongura Pickle Video: Mix well. Some of them are, its help in reducing inflammation (swelling) in nasal passage , treats swelling of the respiratory tract (ref webmd), Aides in digestion and many more. Serve a tsp of it with a cup of hot rice and sesame oil/ghee. 1 bunch Gongura Marble sized Tamarind 2 tsp Fenugreek seeds - Menthulu 1 tsp Mustard Seeds - Avalu • Green chilies - 10 no. • Corriander seeds - 1 tea spoon. Gongura Pachadi | Andhra Style Gongura Pickle, 1 day of drying time + 30-40 mins cook time, « Karunai Kizhangu Kuzhambu | Karunai Puli Kuzhambu. Thats awesome to hear! Looking for some more South Indian kind of instant chutney recipes then do try tomato pickle and mango pachadi on the blog which goes well with any main course recipe such as rice or other rice varieties or any dosa recipe. Sorrel is rich in Vitamin C so it plays a major role in boosting your immune system. Indian Andhra Vegetarian home cooking at its best. Stir In-between and make sure it does not get burnt at the bottom of the pan. I love maavadu n luckily got a chance to visit chennai one summer n posted it. I was salivating while cooking this tangy sauce and could not wait to eat it. Serving safe food it’s not an option it’s an obligation for me. I’m an editor & I would like to use the image of bagara baingan from your blog in a school book I’m editing. Add garlic pods (optional). Cooking Pleasures - Every Dish From My Kitchen Is A PLeasure To Cook « Home ... Gongura Pachadi or chutney is no doubt an "Andhra Special" dish. It is made with Gongura leaves that is filled with nutrients and Toor dal that is filled with proteins. In a large bowl add leaves, onions, green chilies and 3 tbsp water. If the leaves wilt quickly on placing in heat, they are bound to be tangy. Hey, I'm Aarthi Jagannathan! Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. • Salt - to taste. 4. Gongura leaves are an important part of traditional cooking. 13. And all the better when nourished by some seriously delicious, healthy food. Gongura in Andhra or Ambatchuka, Ambadi in Maharashtra, Pulichakeerai in Tamilnadu or Surrel leaves in English, are sour leaves. A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. All I do is Just keep rice and mix this ready to eat thokku. Gongura (Sorrel or sour greens) pachadi is quintessentially Andhra cuisine. We also use third-party cookies that help us analyze and understand how you use this website. Cool down gongura thokku completely and serve or refrigerate. Mix them both well together – if required, pulse them together in the blender. Put it in a wide bowl and fill the bowl with ample water and clean the gongura well. But opting out of some of these cookies may affect your browsing experience. To another pan, add oil, mustard seeds, cumin seeds, urad dhal, chana dal, garlic slices, asafoetida, red chillies and curry leaves. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. In olden days this used be one among other special dishes on any special occasions for Andhra People. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. #gongura #prawns #royyalu Add fenugreek and mustard seeds. Lalitha Suhasini, July 19, 2016 06:54 am Gongura pachadi Photograph by Srividya S Mehta. Love the avakkai pickle. Many Usually Take Sorrel for lot of its medicinal values. This yummy Gongura pachadi is loved by foodies. My next favorite is maahali kizhanhu. , My pleasure in sharing the recipe, TGND Sometimes, you need to miss something to know its value – this has been the case with me with regards to the pickles. Gongura ( Wikipedia – Gongura) is a very famous leafy vegetable in India majorly used in Andhra and Telangana in making lot of delicious recipes. *Now that’s a true Telugu girl speaking her heart* . Moving onto Gongura Pachadi, it is made from Sorrel leaves. Will try this. It is mandatory to procure user consent prior to running these cookies on your website. You can do this cleaning step the previous night and dry them overnight . Once red chillies and fenugreek seeds cools down. There are so many versions of this Gongura Sri.. this one would stay well for months. Remove the red chilli powdered mix into a bowl with ground sorrel leaves. Switch off the flame. In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. Gongura Chutney/Pachadi, a spicy and tangy chutney made from gongura leaves. Also Thokku will leave the sides of the pan and consistency will thicken. Very true about getting the pickle recipes. Gongura pachadi / Sorrel leaves is a dish which comes from Andra and Telangana cuisine and is very much popular throughout the worldwide. Take it in the Mixer and grind it coarsely (make sure there is no big piece of chili left without grinding). Gongura Is Called By Various Names Like Sorrel Leaves , Pulicha Keerai And Many More..Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy. • Fenugrek seeds - 1 tea spoon. • Cumin seeds - 2 teaspoons. Hi! You can use extra hot red chilies or any other chilies variety for extra spiciness. Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles. Turn on the stove and cook the mixture until oil separates. Gongura pachadi. If you are using Block Tamarind from home then take small lemon sized tamarind in 2 and 1/2 cups of water and extract the tamarind juice and then add it to the thokku ( In this case you need not add 2 and 1/2 cups water again ). Once it is hot add 25 dry red chilies and saute until golden brown (approximately 2 minutes- make sure it doesn't get burnt ) and remove from pan and set aside. You also have the option to opt-out of these cookies. Many special moments in my life seem to take place around the people who love to eat. In my 2.5 years in Hyderabad, if there’s one thing I had acquired a taste for, it’s Gongura (called pulicha keerai in Tamil, sorrel leaves in English). For best taste, Let the pickle rest for a couple of days. When you cook it with right spices, dish turns out with Exotic Flavors. This looks, and sounds, gorgeous! Meanwhile, in the same pan, heat 1 tsbp of oil. Use your hands and remove the cleaned leaves floating on the top (there will be some dirt-mud settled at the bottom of the bowl) Discard the dirty water. Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). A unique combination of Gongura a.k.a Pitwaa/ Kenaf/ Ambadi and prawns, this is a feast for sea food lovers. Definitely my first choice is gongura if it is available. My Mammagaru (Paternal grandma) would make a trip to our hometown during the summer, just to make pickles and was she an expert or what?! Here you'll find delicious and most trusted recipes with easy step-by-step photos.. Ingredients for Roasting ,Grinding and Preparing the Gongura - 1 Cup Sesame Oil , 25 Whole Dried Red Chilies / Szechuan Dried Chilies, 1 tsp Fenugreek Seeds / Vendhayam, 3 and 1/2 Tsp Salt , 2 Tsp Tamarind ,165 grams - Cleaned-Dried-Chopped Gongura Leaves, 2 tsp mustard seeds, 2 tsp urad dal, 2 tsp chana dal , 5 Whole Dried Red Chilies , 12 Garlic Cloves (Peal the skin and SLIGHTLY CRUSH the garlic using mortar and pestle) , 450 ML Water. Once the oil is hot add 2 tsp mustard seeds , 2 tsp Urad dal , 2 tsp chena dal , 12 crushed garlic and 5 whole red chilies and saute well. Home Cooking Gongura is a traditional Andhra delicacy. It will take approximately 10 to 12 minutes. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. Make sure the leaves are completely dry. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. In the same pan with remaining oil add 1 tsp Fenugreek Seeds and fry for a minute and remove it from the pan. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Let all of the tampering ingredients crackle fully and stop until then keep frying (its gives a good flavor too the thokku). Thanks so much for sharing your family’s lovely traditions! All the grinding would happen in a large sized mortar and pestle (rolu-rokali in Telugu) which adds to the taste of the pickle. Enter your email address to subscribe to this blog and receive notifications of new posts by email. My Indian Vegetarian recipes are cooked with love for the joy of sharing. Make sure to use a clean dry spoon every time you open /use the thokku/pickle and refrigerate immediately any leftover . Gongura is quite a favourite with Andhraites. Now add the remaining oil 3 Tblspn oil and keep stirring until oil starts to separate from the thokku. When I go to the Indian Store first thing I look for is greens in the veggie Isle. Make sure to dry the leaves completely before using them in the recipe for shelf life /storing the thokku. Use your hands and remove the cleaned leaves floating on the top (there will be some dirt-mud settled at the bottom of the bowl) Discard the dirty water. Regards, Gayathri kris3gaya@gmail.com. Add the remaining salt. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Lucky for us, dad is very good at this job and spent over 2 hours cleaning up the Gongura leaves. I'm Jayashree Karthik behind Startup Cooking. Store it in a glass/porcelain container for longer shelf life. As per the sourness of the sorrel leaves, quantity of the red chillies differ. 5. Spread them on a clean white cloth and let them air dry for atleast a day. It looks really delicious! With changing times, mixer-grinders are being used these days. Add the fresh bunch of gongura leaves and saute for a few minutes (till the leaves turn slightly dark in colour) Cool and grind the above with salt into a very soft mixture. Once the oil is hot add mustard seeds , Urad dal , chena dal , crushed garlic and whole red chilies and saute well. Gongura plants. It is a very popular and authentic dish back in my state. Homemade gongura chutney is awesomely tangy, spicy and delectable. If you visit any Andhra restaurant or mess, the complimentary spice caddy will be filled up with goodies like gongura pachadi, Andhra parupppu podi, and Avakkai. It is regular dry red chilies. Store in an air tight container and use dry spoon. Repeat the above step once or twice depending on the dirt-mud on the leaves. I had a ton of gongura growing wild on my farm, and your recipe sounded good so I tried it out. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Now drain the water completely from the leaves and dry them flat on a paper towel /cloth (Do not crowd the leaves together). Sorrel Leaves Has Lots Of Medicinal Values. Adjust the quantity accordingly to your spice levels. Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). The dish can be prepared for all special occasions easily. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. Cool down gongura thokku completely and serve or refrigerate. This Gongura Thokku is a lifesaver for me in many situations when I am not able to cook. 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