Gongura Pickle
by kamalacute
09 Apr 2004
This recipe has been viewed 16150 times
An Andhra special pickle recipe, Gongura pickle is made from sorrel leaves or gongura as main ingredient. The pickle is staple in Hyderabadi cuisine and is best enjoyed with ghee, rice and onions.
Gongura Pickle recipe - How to make Gongura Pickle
Preparation Time: Cooking Time: Total Time:
4 bunches of gongura leaves (ambada)
2 1/2 tsp sesame seeds (til)
2 1/2 tsp urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
4 to 5 whole dry kashmiri red chillies
3 to 4 green chillies
2 tbsp oil
salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove
Method
- Separate gongura leaves from the bunch and wash them. then fry them in the oil till they are tender.
- Fry green chillies and keep apart.
- Roast sesame seeds, urad dal, cumin seeds, fenugreek seeds, coriander seeds and dry red chillies and keep apart. allow them to cool.
- Then grind them in a grinder and keep aside.
- Now grind the green chillies and gongura leaves to a paste.
- Mix both the dry powder, salt as per taste and gongura-green chilli paste together and grind again till they mix well.
- Your gongura pickle is ready. season it and serve with rice
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