Friday, July 29, 2011

Gongura Pachhadi/Pickle



Gongura pachhadi or pickle is made of sorrel leaves and is very famous in Andhra Pradesh. You can ask any random person from Andhra if they like Gongura Pickle, I can bet no one will say " No". I salivate with the very mention of it.  ;)



Ingredients:

  • Gongura ( Sorrel )Leaves : 1 bunch
  • Tamarind Pulp - 2 tbsp
  • Fenugreek (Methi ) seeds - 1/4 tsp
  • Coriander Seeds - 1 1/2 tsp
  • Oil - 5-6 tbsp
  • Mustard Seeds - 1/4 tsp
  • Sliced Garlic - 3-4 cloves
  • Curry Leaves - 1 spring
  • Turmeric Powder - 1/8 tsp
  • Hing - a pinch
  • Whole Red Chili - 1
  • Red Chili Powder - 1 tbsp or to taste
  • Salt - to taste

Directions:

  • Separate leaves of gongura ( sorrel ) from its stem. The stem is very hard and is difficult to cook. Wash the leaves and dry them a bit with a kitchen towel.
  • Heat 2 tbsp of oil in a pan and fry the gongura leaves. It might get a little mushy, but nevermind, it will be good after it is totally cooked.

  • Fry till the moisture from the leaves is totally evaportated, it is dry and turns darker in color. Let it cool.

  • Let it cool before we grind. Don't grind it into a smooth paste.Let it be coarse. Transfer it into a mixing bowl and keep aside.
  • Now in a small pan, dry roast fenugreek seeds and coriander seeds for just 1 or 2 minutes. Let it cool and grind them into powder.
  • Add this powder to gongura pachhadi.
  • Also add tamarind pulp to the mixture. Add salt and give it a good mix.
  • We now need to add tempering to the chutney.
  • Heat remaining oil in a pan, add mustard seeds, let them crackle. Add whole red chillies, sliced garlic. Saute for about 30-40 sec.
  • Add curry leaves, hing, turmeric powder and turn off the flame.
  • Now add red chili powder after turning off the heat. We don't really need to cook that, otherwise it will turn black.
  • Pour this hot tempering into the gongura pachhadi and give it a good mix. Adjust salt if needed.
  • Serve with hot steamed rice. Add a little ghee on the rice before you mix the pickle ,and enjoy the heavenly taste.

7 comments:

  1. Yummmmmmmmmmmmmmmmmmmmmmm.... my mouth is watering

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  2. abba, i was just abt to do this tomorrow for our lunch, yippie i can follow this now, it will be soooo delicious, wow!!
    -Lekha.

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  3. ohhh Yahhh, it sure is Heavenlyyy!!

    -
    L

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  4. Sure, Leka.. lemme know how it turned out

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  5. Hey nice recipe. But r u sure that only 1 red chilli wud be enough for this. I remember my mom putting some 5 or 6 red chillies.

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  6. Hey Swathi... I have also added some red chili powder along with the whole chili, that's why the spice level for us is enough. However, the spice level and the salt level totally varies from person to person hence please adjust according to your respective tastes.
    Thanks for looking at my bolg. :)

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  7. love it ............ hot and tasty

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