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Gongura Pachadi (Sorrel leaves Pickle)- Andhra Special

On checking with a few of my Andhrite friends, I realised that there are various ways to prepare it. So I decided to google and choose a tried and tested recipe. After a lot of search, I zeroed in on the recipe from Simple Food Bowl. Once the pickle was made I tasted it and found that it was pretty sour. I nearly thought that something was wrong with the pickle till I checked with my friends. They assured that it is supposed to taste sour as well as spicy. Phew !! That was quite a relief !! One thing I noticed is that the sourness reduced to a great extent by the next day

Gongura Pachadi (Sorrel leaves Pickle)- Andhra Special

On checking with a few of my Andhrite friends, I realised that there are various ways to prepare it. So I decided to google and choose a tried and tested recipe. After a lot of search, I zeroed in on the recipe from Simple Food Bowl. Once the pickle was made I tasted it and found that it was pretty

Ingredients
  

  • bunch Sorrel (appx 2 cups) leaves / Gongura / Puntikura - a
  • 10 chillies Whole dried
  • 1/2 teaspoon Fenugreek seeds
  • 1 tablespoon Black gram
  • 1 tablespoon Bengal gram
  • 1 - 1/2 tablespoons Coriander seeds
  • - 6 cloves Garlic - 7
  • to taste Salt
  • 1/2 teaspoon Sugar - (Optional)
  • 1 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • (crushed) - 2 cloves Garlic
  • 2 chillies Whole dried
  • 1 sprig Curry leaves

Instructions
 

  • Heat 1 tablespoon oil in a pan. Add the cleaned sorrel leaves and saute till they are wilted. Remove from heat and allow to cool. .
  • Heat 1 tablespoon oil and roast the fenugreek seeds, bengal gram, black gram, coriander seeds, red chillies and garlic together till brown in colour. Switch off heat and allow to cool.
  • Grind the sorrel leaves along with the gram mixture, sugar and salt to a coarse paste. Transfer to a bowl.
  • Heat oil in a pan. Add the mustard and cumin. When they start to splutter, add the curry leaves, crushed garlic and red chillies. When they turn slightly brown in colour, remove from heat.
  • Once cool, pour this into the gongura paste and mix well. The pickle lasts for 3 weeks under refrigeration.
  • .
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