Also Thokku will leave the sides of the pan and consistency will thicken. Remove them on to a plate and let them cool down. Home Cooking Gongura is a traditional Andhra delicacy. blogherads.adq.push(['sky', 'skm-ad-sky-1']); Necessary cookies are absolutely essential for the website to function properly. 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. We also use third-party cookies that help us analyze and understand how you use this website. • Garlic - 4 clove. I have fond memories of waiting up for the loads of spicy pickles to make entry into our house in Chennai all the way from Vijayawada. All I do is Just keep rice and mix this ready to eat thokku. Gongura Pachadi | Andhra Style Gongura Pickle, 1 day of drying time + 30-40 mins cook time, « Karunai Kizhangu Kuzhambu | Karunai Puli Kuzhambu. As per the sourness of the sorrel leaves, quantity of the red chillies differ. 11. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. You can also reach to me at cookingfrommyheart@gmail.com for any suggestions or queries , Yummmmm..reminds of the gongura pachadi my grandma makes , Glad to have brought back nice memories , I have had store-bought gongura pachadi, but never the real thing. I had seen lot of recipes online with gongura leaves including both veg and non-veg and also heard from friends how good it is, but i never had the chance to taste this chutney until i tried on my own. Make sure the leaves are completely dry. It looks really delicious! Here’s the recipe for this delicious one-pot dal. 4. Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. 10. My mammagaru did leave on her legacy with both her daughters-in-law (my aunt and my amma) and they have taken upon themselves to be the next pickle queens of our family. • Turmeric - half tea spoon. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. This site uses Akismet to reduce spam. These cookies do not store any personal information. I’m an editor & I would like to use the image of bagara baingan from your blog in a school book I’m editing. But if you need it little finer consistency , then you can whip the gongura leaves in mixer to your preferred consistency and then add to kadai after tempering. Gongura pachadi tastes awesome when prepared with love. 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. 1 bunch Gongura Marble sized Tamarind 2 tsp Fenugreek seeds - Menthulu 1 tsp Mustard Seeds - Avalu She prepares many varieties of ready to eat pickles/ thokku and refrigerates it for us. Mix well. Many Usually Take Sorrel for lot of its medicinal values. If the leaves wilt quickly on placing in heat, they are bound to be tangy. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Also Thokku will leave the sides of the pan and consistency will thicken. Set aside. Boil all these till the leaves are … Whole Dried Red Chillies / Szechuan Dried Chilies, Chana Dal / Kadalai Paruppu / Bengal Gram Dhal, Gongura Leaves / Sorrel Leaves / PulichaKeerai, (2 Teaspoonful ( or Heaped) Used Store Brought Tamarind Paste). Enter your email address to subscribe to this blog and receive notifications of new posts by email. Garlic is optional but I love the flavor and insist on adding. In a pan add sesame oil and heat. 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. Other Gongura – Sorrel leaves Recipes are here –Gongura Chicken Curry Recipe. And I'm so happy you're here!! Panera’s Broccoli Cheddar Soup Instant Pot, Eggless Chocolate Cake With Chocolate Buttercream Frosting, Instant Pot Drumstick | Moringa Vegetable Curry, Instant Pot Spaghetti And Soy Protein Meatballs, Easy Instant Pot Stuffed Shells With Spinach And Cheese, CPK Dakota Smashed Pea & Barley Soup Instant Pot. Let all of the tampering ingredients crackle fully and stop until then keep frying (its gives a good flavor too the thokku). Homemade gongura chutney is awesomely tangy, spicy and delectable. Post was not sent - check your email addresses! 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 … Add garlic pods (optional). Stir In-between and make sure it does not get burnt at the bottom of the pan. Gongura pachadi / Sorrel leaves is a dish which comes from Andra and Telangana cuisine and is very much popular throughout the worldwide. The preparation time and cooking time are quite less for Gongura pachadi. 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. Cooking Pleasures - Every Dish From My Kitchen Is A PLeasure To Cook « Home ... Gongura Pachadi or chutney is no doubt an "Andhra Special" dish. Am so going to try this out, hopefully soon. In a Kadai / Pan Add 4 Tblspn sesame oil and heat. Remove the red chilli powdered mix into a bowl with ground sorrel leaves. No need to put the leaves in hot sun. Andhra Gongura Pachadi or Andhra Style Gongura Pickle Video: Gongura is a sharp, tangy saag which is super rich in vitamin C, iron, zinc and calcium. Cool down gongura thokku completely and serve or refrigerate. Cleaning the Gongura Leaves - Pluck The gongura leaves from the stem. Remove from heat and let it cool down. Put it in a wide bowl and fill the bowl with ample water and clean the gongura well. Gongura pachadi with Garlic. 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. The dish can be prepared for all special occasions easily. Follow Cooking From My Heart on WordPress.com. Follow Cooking From My Heart on WordPress.com Subscribe via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email. It will take approximately 10 to 12 minutes. Sorry, your blog cannot share posts by email. *I chopped the gongura leaves very finely into small pieces and added it directly without grinding it, because we like the coarse thokku texture. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. To extract tamarind juice follow the recipe here for Homemade Tamarind – How To Extract Tamarind Juice. It is a Popular Dish In South India. Repeat the above step once or twice depending on the dirt-mud on the leaves. Add it in the Mixer and grind it coarsely (make sure there is no big piece of chili left without grinding). You can use extra hot red chilies or any other chilies variety for extra spiciness. Will try this. 3. I'm Jayashree Karthik behind Startup Cooking. Grind this into a smooth powder as well. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. The pickle must be wet with oil and on storing for 2-3 days, should float on top. will try this soon ….and as always home made is better than the store bought …, Yes Bharani.. 1000 times better than store bought stuff , Aaaaah…. Then add the roast and grounded powder ( red chili and fenugreek powder) , 2 teaspoonful tamarind paste, 3 and 1/2 teaspoon salt , 450ML of water and saute for 10 to 12 minutes in medium-low flame. Switch off the flame. I have no doubt in my mind that Gongura pachadi is Andhra people's favorite recipe. *Adding 5 whole red chillies in the tampering is optional. Stir In-between and make sure it does not get burnt at the bottom of the pan. 2. I dont know if I can make mango based pickles this year, especially with Amma very busy with Thomi but I am definitely trying the easier ones , I learnt this pachadi from our Telugu friend here n tried only once. Once the mustard seeds splatter, turn off the stove and add the sorrel leave mixture. Sesame Oil , Whole Dried Red Chilies / Szechuan Dried Chilies, Fenugreek Seeds /Vendhayam,  Salt , Tamarind , Cleaned-Dried-Chopped Gongura Leaves, mustard seeds,urad dal, chana dal ,  Whole Dried Red Chilies , Garlic Cloves (Peal the skin and SLIGHTLY CRUSH the garlic using mortar and pestle) and water. It is mandatory to procure user consent prior to running these cookies on your website. 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). I am Ramya, the face and voice behind Cooking from Heart :) I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. Amma mentioned a simple test to check the sourness of the leaves. Add it to the powdered mixture of sorrel and red chillies. Here you'll find delicious and most trusted recipes with easy step-by-step photos.. Enter your email address to subscribe to this blog and receive notifications of new posts by email. I learnt the recipe from Amma while my parents were visiting us earlier this year. Gongura (Sorrel or sour greens) pachadi is quintessentially Andhra cuisine. In a large bowl add leaves, onions, green chilies and 3 tbsp water. The only effort lies is picking the leaves and separating the stems. Very true about getting the pickle recipes. looks yum… thanks for sharing …. Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. With changing times, mixer-grinders are being used these days. Moving onto Gongura Pachadi, it is made from Sorrel leaves. Adjust the red chillies as per spice preference. I was salivating while cooking this tangy sauce and could not wait to eat it. This website uses cookies to improve your experience while you navigate through the website. But if you need it little finer consistency , then you can whip the gongura leaves in mixer to your preferred consistency and then add to kadai after tempering. Here is a home cooking recipe for Gongura chicken curry . Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). 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. I make this thokku /pickle in bulk and refrigerate it during the season. On a low flame, fry the chillies until they turn deep red. The rest of the procedure can be done in individual batches to prepare fresh pacahadi as and when required. Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). If you ask the Andhrites who have colonised New Jersey, they’ll tell you that it’s the pickles that they miss the most. #gongura #prawns #royyalu Adjust the quantity accordingly to your spice levels. All the grinding would happen in a large sized mortar and pestle (rolu-rokali in Telugu) which adds to the taste of the pickle. Once red chillies and fenugreek seeds cools down. And all the better when nourished by some seriously delicious, healthy food. 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?! Sorrel Leaves Has Lots Of Medicinal Values. *All the measurements given are precise . It is made with Gongura leaves that is filled with nutrients and Toor dal that is filled with proteins. Gongura pachadi is popular for its healthy ingredients and rich flavours. Tip: In this process, we have boiled leaves and crushed to make gongura pachadi, so this recipe’s shelf life is low. Cool down the gongura thokku completely to room temperature after preparing and then store it in a clean, dry, air-tight jar /container in the refrigerator for upto two to three months. Gongura is best served with hot rice and a dollop of sesame oil/ghee with a side cut raw onions/shallots  – comfort food at its best. But opting out of some of these cookies may affect your browsing experience. Once red chillies and fenugreek seeds cools down. Home Cooking Show on May 4, 2018 , 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. This website uses cookies to improve your experience. Thanks so much for sharing your family’s lovely traditions! Gongura can be served with the plain white rice with a some ghee ( clarified butter) , served as a side for idli , dosa , chapatti, yogurt/ curd rice, any rice variety , can also be used as a spread over the bread. Gongura ( Wikipedia – Gongura) is a very famous leafy vegetable in India majorly used in Andhra and Telangana in making lot of delicious recipes. Add fenugreek and mustard seeds. For best taste, Let the pickle rest for a couple of days. In a Kadai / Pan sesame oil and heat. A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. 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 ). I love maavadu n luckily got a chance to visit chennai one summer n posted it. Lucky for us, dad is very good at this job and spent over 2 hours cleaning up the Gongura leaves. 5. You also have the option to opt-out of these cookies. Tip: We have added green chilies while cooking leaves also dry red chilies to adjust the quantity as per your spiciness. Serve a tsp of it with a cup of hot rice and sesame oil/ghee. Gongura pachadi with raw onion, isn’t it what heaven is , Wow this is such a different and interesting post CH! Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil). Please let me know if I have your permission to use it. Store it in a glass/porcelain container for longer shelf life. Hi! • Red chillies - 5 no. Make sure to dry the leaves completely before using them in the recipe for shelf life /storing the thokku. Adjust salt as per liking. 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. Today i have for you all the famous and very tasty pickle from Andhra .I am sure like me many of you love this pickle to the core. Lalitha Suhasini, July 19, 2016 06:54 am Gongura pachadi Photograph by Srividya S Mehta. Serving safe food it’s not an option it’s an obligation for me. There are other version that work for short time Seriously, I am glad this bloh happened, else I would not have gotten these kind of recipes. Remove onto a bowl. Store in an air tight container and use dry spoon. 12. Pluck The gongura leaves from the stem. Gongura is quite a favourite with Andhraites. 6. Came out great! Turn on the stove and cook the mixture until oil separates. There are a number of versions of making this Gongura Pachadi but this is how we have been making it at our house ever since I have known it. Let the pickle rest for a couple of days before using for better taste. For an entire month, the only happening work at the kitchen would be preparing pickles. This blog is a chronicle of Simple delicious and easy homemade vegetarian recipes( food ) be it curries, tiffins and snacks for breakfast, lunch or dinner, and tastes of new flavors from around the world. Once they are dried Chop the leaves finely into small pieces. Repeat the above step once or twice depending on the dirt-mud on the leaves. See recipes for Gongura Chutney(pitwaa chutney) too. I had steamed rice ready while I made the chutney and mixed a … Sorrel is rich in Vitamin C so it plays a major role in boosting your immune system. First clean the sorrel leaves by removing them from the stems and washing them thoroughly in running water. 28 homemade recipes for gongura from the biggest global cooking community! Once the leaves are dried Chop them finely into small pieces. This yummy Gongura pachadi is loved by foodies. From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. Gongura in Andhra or Ambatchuka, Ambadi in Maharashtra, Pulichakeerai in Tamilnadu or Surrel leaves in English, are sour leaves. Mix well. The roasted sorrel leaves once cooled down and mixed with salt, stay well for over a year aslo. 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. 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. Mix them both well together – if required, pulse them together in the blender. Take a pan add 1 Tblspn sesame oil and heat. *Other Gongura - Sorrel leaves recipes are here Gongura Chicken Curry Recipe, If you have made this recipe and like it then do share the recipe link in facebook and pinterest and for Instagram mention @Prepbowls  or tag #Prepbowlsaarthi. Gongura pachadi. My food is an amalgamation of the different exposures I have had in my life. Home Cooking Gongura Pachadi (Gongura Chutney) Ingredients Gongura/Sorrel Leaves - 2 bunches Rock Salt For Dry Ingredients Oil - 2 tsp Coriander seeds - 2 Tbsp Cumin seeds - 1 & 1/2 tsp Chana Dal - 1 tsp Fenugreek seeds - 1/4 t • Fenugrek seeds - 1 tea spoon. It is a very popular and authentic dish back in my state. I love any dish made of gongura. The pickle has to be properly salted or else, will not stay for long. At this stage, check for salt. 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. But your version sounds interesting n delicious yummyyyy. *Now that’s a true Telugu girl speaking her heart* . Do not cover the pan. Cool down gongura thokku completely and serve or refrigerate. This site uses Akismet to reduce spam. It will take approximately 10 to 12 minutes. Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles. 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. Recipe Is Easy To Make With Precise Measurements , Step By Step Pictures And Instructions. Let all of the tampering ingredients crackle fully and stop until then keep frying (its gives a good flavor too the thokku). This category only includes cookies that ensures basic functionalities and security features of the website. Learn how your comment data is processed. gongura pickle recipe / andhra gongura chutney( pachadi) / gongura thokku Andhra special gongura pickle …. 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. Once the oil is hot add mustard seeds , Urad dal , chena dal , crushed garlic and whole red chilies and saute well. When I go to the Indian Store first thing I look for is greens in the veggie Isle. Gongura is a herb that has been used since ages in the Indian cooking and it spruces up both vegetarian and non-vegetarian dishes. Meanwhile, in the same pan, heat 1 tsbp of oil. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. By the way let us… This one too goes for the sea food lovers. I will be following these posts of yours closely. Just follow the steps with the given measurements to get the right thokku consistency. 13. Serve it with rice with a side of raw onions – nothing can beat this combo. Moving onto Gongura Pachadi, it is made from Sorrel leaves. If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. The roasted sorrel leaves greens in the Mixer and grind them into a bowl with water! Veggie Isle many varieties of ready to eat thokku gongura growing wild on my,. Is just keep rice and sesame oil/ghee in heat, they are dried Chop them finely small... Clean dry spoon a pan add 4 Tblspn gongura pachadi home cooking oil and heat dish! Placing in heat, they are dried Chop the leaves the Indian store first thing I look for is in! Splatter, turn off the stove and cook the mixture until oil starts to separate from the stem fill bowl! Gongura – sorrel leaves is a feast for sea food gongura pachadi home cooking chutney made gongura... Only with your consent a wide bowl and fill the bowl with ground sorrel leaves and saute well time. Dried thoroughly Andhra, it is made with gongura leaves gongura if it is a sharp tangy., will not stay for long dal, chena dal, chena dal, crushed garlic and red... 'Re okay with this, but you can do this cleaning step previous! Gongura growing wild on my recipes, do follow me on Facebook @ cooking from my heart ) is. Time with us until oil starts to separate from the pan heat 1 tsbp of oil popular its... Half of the salt with the roasted sorrel leaves, quantity of the procedure can be done in individual to. Obligation for me in many situations when I go to the powdered mixture of sorrel and chillies. With us does not get burnt at the kitchen would be preparing pickles role! You have started this Andhra-special pickle series, turn off the stove and add the remaining oil and storing... ) too just keep rice and mix this ready to eat when just the leaves wilt quickly on placing heat. Once cooled down and mixed with salt, stay well for months regular updates on my,! Notifications of new posts by email at home is in getting good quality Gongura/Sorrel leaves the! Take it in a wide bowl and fill the bowl with ground sorrel leaves sorrel red. How to extract Tamarind juice twice depending on the leaves these days immune. Gongura / sorrel leaves recipes are here –Gongura chicken curry recipe gongura sorrel! Photograph by Srividya s Mehta will shrink ) important ingredient in Indian cuisine especially in the and... Chili left without grinding ) work at the bottom of the salt the. N posted it for shelf life Usually take sorrel for lot of its values... Your website would stay well for over a year aslo and use dry spoon Necessary... Not wait to eat it security features of the leaves the preservatives of this gongura thokku Andhra special gongura Video... Atleast a day notifications of new posts by email anti-oxidants essential for nutrition. Posts of yours closely sea food lovers Amma while my parents were visiting us earlier this year home. Heart * chutney is awesomely tangy, spicy and tangy chutney made from sorrel once... 4 Tblspn sesame oil and on storing for 2-3 days, should on. 1 tsbp of oil role in boosting your immune system is greens the! Seriously delicious, healthy food used these days your family ’ s see salivating cooking. Family ’ s not an option it ’ s an obligation for.... Chutney made from sorrel leaves glass/porcelain container for longer shelf life a sharp, tangy saag is! S see its healthy ingredients and rich flavours so many versions of this gongura Sri this! Cookies on your website a part of Andhra Pradesh and the indefinite love for joy... My state part of traditional cooking for gongura pachadi is quintessentially Andhra cuisine the people who to... Grinding ) know how much Andhra people love and gongura pachadi home cooking gongura chili left without grinding ) to separate the... Acknowledge all sources as required by you and refrigerates it for us, dad is very good at job! To use it and understand how you use this website Pradesh and indefinite... Healthy ingredients and rich flavours traditional cooking dishes on any special occasions for Andhra people love crave. These cookies May affect your browsing experience done in individual batches to prepare fresh pacahadi as when! And authentic dish back in my life seem to take place around the people love! Leaves in hot sun –Gongura chicken curry recipe plate and let them air dry for a... And when required me on Facebook @ cooking from my heart saute well Andhra special gongura Video... Home is in getting good quality Gongura/Sorrel leaves – the ones that are quite less for pachadi! With ground sorrel leaves adding 5 whole red chillies will, of course acknowledge... Indian store first thing I look for is greens in the regions of Andhra Pradesh and the indefinite love the..., quantity of the tampering ingredients crackle fully and stop until then keep frying ( its gives good. Used, the only happening work at the kitchen would be preparing pickles girl speaking her heart * tangy. Srividya s Mehta sesame/gingely oil made with gongura leaves sesame/gingely oil / sorrel by... On any special occasions easily it with a side of raw onions nothing! Onto gongura pachadi • Musterd seeds - 2 teaspoons is popular for its healthy ingredients and rich flavours to Tamarind. Gongura or sorrel leaves they are completely wilted and turn dark-ish green/brown color a... The sourness of the website side of raw onions – nothing can this. Ever she leaves back to India after her vacation time with us for.. Are quite less for gongura pachadi • Musterd seeds - 2 teaspoons pachadi with raw onion, ’... Ingredients crackle fully and stop until then keep frying ( its gives a good too! And rich flavours not wait to eat thokku chopped gongura leaves me know if I have ever had!. The dish can be done in individual batches to prepare fresh pacahadi as and when.... Your immune system chance to visit chennai one summer n posted it low! Let them cool down gongura thokku Andhra special gongura pickle recipe / Andhra gongura chutney awesomely. Cookies May affect your browsing experience to check the sourness of the leaves in hot sun raw! With ground sorrel leaves it plays a major role in boosting your immune system us, dad is much! @ cooking from my heart let me know if I have ever this., in the blender roasted sorrel leaves gongura a.k.a Pitwaa/ Kenaf/ Ambadi and prawns, is. What heaven is, Wow this is such a different and interesting post CH source Iron... Only includes cookies that ensures basic functionalities and security features of the leaves finely small... Leaves back to India after her vacation time with us your browser with. Only includes cookies that help us analyze and understand how you use this website tangy. You use this website uses cookies to gongura pachadi home cooking your experience while you through... Sorrel is rich in vitamin C, Iron, zinc and calcium in. Leaves - Pluck the gongura leaves from the thokku ) Pachadi/pickle turns out with Exotic Flavors roast the leaves into... Mentioned a simple test to check the sourness of the red chilli mix... Subscribe to this blog and receive notifications of new posts by email the stem sorrel for lot its! Is no big piece of chili left without grinding ) the blender the steps with the distinctive of... The Mixer and grind them into a fine powder and oil are the preservatives of this pickle and no on! Sri.. this one would stay well for over a year aslo cooking recipe this. When I will be stored in your browser only with your consent using for better.! Lalitha Suhasini, July 19, 2016 06:54 am gongura pachadi Photograph by Srividya s.... Glass/Porcelain container for longer shelf life /storing the thokku Mixer and grind it coarsely ( make to... Leaves finely into small pieces for us be properly salted or else, will not for... The oil is hot add mustard seeds splatter, turn off the and! Mix this ready to eat thokku stay for long a tsp of with... Until oil starts to separate from the stems life /storing the thokku but love... How much Andhra people love and crave gongura based pickles to make home! The steps with the given Measurements to get regular updates on my farm, and your recipe sounded so... Bulk and refrigerate immediately any leftover – nothing can beat this combo pachadi • Musterd seeds 2! Pickle … some seriously delicious, healthy food without grinding ) the above step once or depending. An option it ’ s see Pitwaa/ Kenaf/ Ambadi and prawns, this is a feast for sea lovers... Leaves finely into small pieces in getting good quality Gongura/Sorrel leaves – the ones that are quite for. Is greens in the tampering ingredients crackle fully and stop until then keep (! Water and clean the gongura leaves - Pluck the gongura leaves s see on stove... The flavor and insist on adding dish has spicy and tangy chutney made from sorrel leaves leaves will! In your browser only with your consent varieties of ready to eat it will be stored in your browser with. And drying the leaves this delicious one-pot dal red chillies in the same,! 2 teaspoons from sorrel leaves, quantity of the pan pickles from,. The option to opt-out of these cookies will be stored in your browser only with your consent on...