Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! Sorrel leaves are known as Gongura in Andhra and Ambadi in Marathi. Here is the recipe for pickling the leaves of gongura with ingredients like urad dal and sesame seeds. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. Gongura leaves come is available in two colors green and red. The red color Gongura is more sour. Here we have used the green color Gongura.
Serves : 2 – 4
Cooking Time : 30 – 40 minute
Ingredients:
4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp Urad dal
1/2 tsp Fenugreek seeds (Methi Dana)
tsp Mustard Seeds
1 tsp Coriander seeds (Sabut Dhania)
1 tsp Cumin seeds (Jeera)
4-5 dry whole Red Chilly
4 Green Chilly
1 – 2 Big Pinches Asafoetida
2 tbsp Oil
Salt to taste
For Seasoning:
4 tblsp Oil
1/2 tsp Mustard Seeds
1 tsp Urad Dal
1-2 Dry Red Chilly
How to make Gongura Pickle Andhra Style:
- First clean the gongura or sorrel leaves and then wash nicely. Keep them on kitchen towel or cotton cloth to dry for few hours. It will wilt a little but thats fine.
- Now in a pan heat the oil and let the mustard seeds crackle. Then add the hing, urad dal, coriander seeds, sesame seeds, fenugreek seeds, cumin seeds, dry red chilly. Fry them for 30 secs or till red chillies are crisp.
- Add the sorrel / gongura leaves. Stir fry the leaves till they get wilted nicely. Do not over cook.
- Add the salt and let it cool for some time
- Now in a grinder blitz the cool mixture just for few seconds so that it does not become a fine paste. Then dish it out in a clean bottle.
- For seasoning , in a pan heat the oil and let the mustard seeds sputter and then add urad dal and dry red chilly. Once the red chilly gets fried pour it over the mixture.
- Taking care and ensuring that no moisture remains while air drying the leaves and sautéing them and through the process and adding enough oil during the third stage will help keep this pachchadi for a few weeks at least without spoiling. The right kind of leaves also help preserve this for a year too!
The best way to enjoy it: Gongura pachchadi is best eaten mixed with hot rice and a bite of a raw onion with every morsel! Add ghee only if you want to damp the spice down.