Gongura pachadi, gongura pickle is super tasty and lipsmacking pickle recipe from Andhra. Gongura is also known as sorrel leaves in English, punde pale in Kannada, pulichi keerai in Tamil. Gongura pachadi tastes sour, spicy and mouth watering. Have this pickle with steamed rice with some boiled sesame Or ground nut oil and roughly chopped onions. I also love to have it curd rice and yeah onion is must😋.
Event : Shhhhh Secretly cooking challenge
Taking this super delicious payasam recipe to shhhhh secretly cooking challange, this month theme was suggested by Seema, I am paired Jaya shree di. She gave cumin and fenugreek seeds as secret ingredients in turn I gave lemon and pepper powder. Jaya di prepared super tasty and healthy Fresh fenugreek salad, do check out her space for more intresting recipes.
Preparation time : 20 minutes
Serves : 300gms approx
Category : pickle
Recipe Cuisine: Andhra
Sorrel leaves - 2 big bunches
Coriander seeds - 2 tsp
Cumin seeds - 1 +1/2tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1 +1/2 tsp
Guntur red chilli - 10 to 15 adj
Garlic - 1 pod
Sesame/veg oil - 250ml approx
Salt - as per taste
Tamarind - small lemon size (read note)
Process:
1) Pluck sorrel leaves, wash it in water for twice tap it well in dry cloth.
2) dry fry coriander, cumin, fenugreek, mustard seeds till you get nice aroma and take it into plate.
3) now add 2 tsp of oil fry red chilli and let it cool.
4) add 100 ml of oil in a wide pan then fry sorrel leaves till it mushy. Also add tamarind and cook it well. (Read note) Let this cool to room temperature.
5) grind all the fried ingredients to fine powder and take it into bowl.
6) Also grind sorrel leaves to coarsely fine paste and it into bowl.
7) Add remaining oil in a pan to this add garlic fry it on low flames, when it starts changing color add mustard, cumin seeds, red chilli and fry well.
8) Switch off the flames and add grinded sorrel leaves paste and prepared spice powder, required amount of salt and mix everything well.
9) store this chutney in dry and air tight container.
That's it our gongura pachadi is ready, serve with hot steamed rice, onion pieces and boiled oil and enjoy.
Note:
* I'm using green sorrel leaves, these leaves are not much sour in taste. So I used tamarind, skip it if you are using purle color sour sorrel leaves.
* As these green sorrel leaves are not tender I grinded it to coarsely fine paste. If you are using tender leaves no need to grind. Leaves will become mushy/paste after frying. Hope you liked this recipe, comment your views will meet you with another new recipe... Bye
Yours
Aruna Saras Chandra☺
