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

12 Best Traditional Kerala Snacks - Tea Time Snacks

 12 Best Traditional Kerala Snacks - Tea Time Snacks  Are you looking for some light bites to indulge during tea time? Well, you have come to the right place. Kerala cuisine has an exhaustive list of traditional tea-time snacks.  The list of ingredients is available in your pantry, making it possible to make these delicious snacks. Many of these snacks, can be quickly whipped up with rice flour, coconut, and jaggery. I am sharing a list of snack recommendations from Kerala that are easy to cook at home. These sweet and savory snacks are heartwarming and will make you nostalgic. It is by no means is a complete list. I am sharing some of the top picks of this blog in one space for easy reference. If you like to try, more recipes check my earlier post on 10 Quick and Easy Kerala Snacks/ Tea time snacks that you can make in under 20 minutes . Do you have any favorite snack that is simple and easy to make? I would love to hear about your favorite traditional snacks. Please s...
6 comments
Read more

Sadhya Inji Curry/Ginger Curry

Inji Curry/Ginger pickle Inji curry is a sweet and sour curry made with ginger. It is an old fashioned recipe still made and served in Kerala homes on all special occassions. It has a distinctive flavor and taste of its own. It is hard to describe the taste of ginger curry. You need to taste it by yourself. It has a taste that lingers in your memory. Imagine spicy and tangy curry with a touch of sweetness and loaded with the flavor of roasted ginger. This dish is irresistibly appetizing. Inji curry is an important thodu curry in Kerala sadhya. Sadhya is the vegetarian feast made during festivals or on special occasions like weddings. This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness. Inji curry is also the first dish served  which is followed by nearly a dozen more dishes and pickles. Inji curry is a traditional recipe and is refereed to in fables and folklore's of Kerala. There are stories a...
54 comments
Read more

Neychoru/Malabar Ghee Rice

  Neychoru/ Malabar Ghee Rice   Ghee rice is a rich and fragrant rice that can be paired with spicy chicken or mutton curry. Ghee/ clarified butter gives an exotic twist to regular boring rice and transforms it into a beautiful and satisfying meal. Ghee adds a richness and nutty flavor to the rice, and the dish is garnished, with aromatic spices, fried onions, nuts, and raisins- all preferably fried in ghee. It also has a mild yet pleasing aroma from spices, lemon, and rose water. You can get creative and try flavors like mint, saffron, and pineapple. Ghee rice is so versatile that it goes with any curry, both vegetarian and non-vegetarian. But let us talk about the best combination. It goes well with spicy Malabar chicken curry, mutton curry, beef fry, or Malabar chicken fry. Together the flavors and taste is simply unique, and it is a great way to spruce up your meals. If you are in a time crunch or have sudden guests and do not have much time to make an elaborate dinner or...
48 comments
Read more