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Gongura Pachadi (Sorrel leaves Pickle)- Andhra Special

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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

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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
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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. .
  2. 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.
  3. Grind the sorrel leaves along with the gram mixture, sugar and salt to a coarse paste. Transfer to a bowl.
  4. 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.
  5. Once cool, pour this into the gongura paste and mix well. The pickle lasts for 3 weeks under refrigeration.
  6. .
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