Skip to main content

Gongura Pickle/Sorrel Leaves Pickle



Gongura Pickle/Sorrel Leaves Pickle

Gongura Pickle/Sorrel Leaves Pickle is very popular in Andhra Pradesh. Sorrel leaves have nutritional value and is used to make dal/lentil curries. The variety of dishes made with sorrel leaves does not end here. It is added to wide range of curries both vegetarian and non vegetarian. But my favorites is gongura mutton curry, gongura pachadi and pickle.Some of my dad's Andhra friends used to bring this pickle along with Avankaya (mango pickle) when they came to visit and it is finger licking good. Try this, you will surely love it.

Ingredients
Sorrel leaves/gongura leaves- 1 big bunch
Garlic - 6-8 pods
Chilly powder- 2 tbs
Fenugreek powder- 1/2 tsp
Coriander seeds- 1 tsp
Hing- a pinch
Turmeric powder- 1/4 tsp
Urad dal- 1 tsp
Chana dal- 1 tbs
Cumin seeds- 1/2 tsp
Tamarind- 1 small ball
Gingerly oil-1/2 cup
Mustard seeds-  1/2 tsp 



Start with separating gongura leaves from the stem. You can discard the stem. Wash the leaves and spread it on a towel and pat dry. Make sure you remove all the moisture from the leaves. Chop the leaves and set aside.

Add 1/3 cup warm water into tamarind and after 5 minutes squeeze and keep this thick pulp ready.

Heat half of the oil in a pan and add the chopped leaves and saute till the greens wilt. At first it will look mushy and later will become dry. Saute till you see oil separating and the leaves changing to darker color. Switch off the flame.

Heat another pan add the rest of the oil. When  the oil turns hot add mustard seeds and cumin seeds. When it splutter add urad dal, chana dal,coriander seeds,garlic and roast. Add chilly powder, turmeric powder, fenugreek powder and hing. Mix well and add the thick tamarind pulp. Cook in low flame for two minutes and finally add the cooked gongura leaves and mix well. Switch off the flame. Allow this to cool down completely before transferring into dry air tight containers.

You might also like,
Andhra Mango pickle
Sweet Mango Chutney
Dates Pickle
Prawns Pickle
Kerala Mango Pickle
Pineapple Pickle


Try this,
Hope you will all enjoy!

Labels:

Comments

  1. HemaAugust 29, 2016 at 9:47 AM

    This is still on my do list, you have done it so nicely Suja..

    ReplyDelete
  2. www.mahaslovelyhome.comAugust 29, 2016 at 12:59 PM

    our andhra favorite..my mom also makes this..my fav too.

    ReplyDelete
  3. SwathiAugust 29, 2016 at 5:52 PM

    Adipoli pickle pickle queen you need to make it for me.

    ReplyDelete
  4. siva KrishnaOctober 11, 2019 at 3:00 AM

    Gongura Pickle / Ambade ka achar is one of my favorite pickles. Especially the pickle made in Andhra style has an everlasting taste. Thank you for showing the delicious recipe. I will definitely try this weekend.

    ReplyDelete

Post a Comment

Popular Posts

Eggplant Fry/Breaded

Fried eggplant is a simple and easy recipe. Eggplant is a wonderful vegetable but I like it best when fried and my mother had a tough time making us ( me and sister )eat this when we were kids. But we made no fuss when it was fried. This is definitely lot more calories but what is wonderful in this recipe is that it gets  fried crispy but not soggy. The best  way to fry eggplant is to use very little oil as it has a tendency to absorb and you will never get it crispy. It goes well with rice and dal/sambar, but it is also a nice snack or an appetizer.  Try this recipe ..you will surely love this. Ingredients Egg plant big- 1 Italian bread crumbs- 1/2 cup Chilly powder- 3/4 tsp Pepper powder -a pinch corn flour- 1 tsp Egg-1 Chopped coriander leaves- 2 tsp Chopped lemon grass- 1/2 tsp Parmesan cheese- 1 tsp salt to taste oil for frying Cut eggplant into half inch thick round pieces and sprinkle a little salt after a minute place them on  paper towel ...
41 comments
Read more

Kerala Mutton Biryani

Mutton Biryani Mutton Biryani is the most loved and popular dish of India. It is an exotic dish prepared and served on all festive occasions. This is more a Kerala style of mutton biryani - a rather simplified version. It is not an authentic style as different regions of Kerala have their own subtle taste preferences and their own style of making biryani- north is milder and south seems more spicier. Anyways here is a strange blend of both styles...both my parents are from two different parts of Kerala :). I have only added green chilly in this recipe, but you can add chilly powder also as per your taste preference. Ingredients Rice- 3 cups Ghee- 1 tsp Salt- to taste Water- 6 cups Cinnamon- 2 inch clove- 4-5 Star Aniseed - 2 Mutton - 1 1/2 lb Onion - 2 large Shallots- 1 cup Green Chilly- 10- 15 Ginger- 2 inch piece Garlic pods- 8-10 Turmeric powder- 1/2 tsp Pepper powder-1 tsp Poppy seed- 2 tsp Badam/ cashew nut paste- 1 tsp Tomato- 1 Lemon juice- 1 tb...
47 comments
Read more

Tamarind Rice/ Puliyodharai- South Indian Rice/ Temple Prasadam

Tamarind Rice/ Puliyodharai- South Indian Rice/ Temple Prasadam Do you want to spruce up regular rice into a beautiful and satisfying meal? Try puliyodharai/puliyogare/tamarind rice, a South Indian favorite. It is a bowl of fragrant and exotic rice made with simple ingredients and yet tastes divine! If you are from South India, this tangy, spicy aromatic rice recipe needs no introduction. It is made on all festive occasions and is a popular prasadam at several temples in South India. Rice is a staple in the region and has a divine appeal. It is a cherished offering of South Indian temples. I still remember as a child, sitting in temple courtyards, relishing tangy rice offered as prasadam in small leaf bowls.  You can find the tastiest tamarind rice prasadam in temples. Tirumala temple has had tamarind rice as an offering for centuries, and there are several inscriptions and historical accounts.   The exact recipe of temple/kovil puliyodharai is unknown. This recipe is not th...
42 comments
Read more