Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, gongura (ambadi) pickle/chutney. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be one among other special dishes on any special occasions. Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with 'gongura' leaves called as sorrel leaves in english lingo.
Gongura (Ambadi) pickle/chutney is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Prepare 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Get Pinch - heeng
- Make ready 1tsp- cumin seeds
- Make ready 1tsp - coriander seeds
- Prepare 2tbsp - Chana dal
- Take 2tbsp- urad dal
- Make ready 2tbsp - daalia
- Make ready 2-3tbsp - groundnuts
- Get 4 pieces-dried red chillies
- Take 5 pieces- small garlic cloves
- Get 1 medium size- diced onion
- Make ready 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Prepare 1/2tsp - turmeric
- Prepare as per taste Salt
- Prepare 1tsp - tamarind paste
We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice ! Once cool , transfer to a dry clean glass container.
Steps to make Gongura (Ambadi) pickle/chutney:
- Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
- Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
- Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
- Coarsely grind the ingredients using as lil water needed to churn.
- And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.
Delicious Gongura Pickle is ready to be served with hot rice. Serve it with hot rice and ghee / gingely oil. Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
So that is going to wrap this up with this exceptional food gongura (ambadi) pickle/chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
