Then measured, it filled a 3 liters utensil (pot) when tightly packed. I have fond memories of waiting up for the loads of spicy pickles to make entry into our house in Chennai all the way from Vijayawada. Deep fry vadiyalu set aside. Hi Srivani A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. Ingredients used in GONGURA PACHADI • Musterd seeds - 2 teaspoons. If spice not enough, fry more red chilies, blend and then mix with the chutney. My aim is to help you cook great Indian food with my time-tested recipes. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. The popular Pulicha Keerai in Tamil is said to be the Kongura or the sorrel leaves in Andhra. Looks delicious and inviting. The leaves should be first washed well and dried to remove the moisture or water content from the leaves. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. • Red chillies - 5 no. I am looking forward to cooking the gongura chicken fry and pappu recipes next to eat with paratha/capathi. If we visit South India and its several parts we find chutneys or pickles common in the vegetarian thali or the meal platter. The pickle tastes yum by mixing it with rice and also by adding ghee into the rice. Set them aside to cool completely. Click here for the recipe. Water or moisture in pickles spoils the pickles. 6. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. If you haven’t tried with this kind of a tempering, do try. Gongura is a sharp, tangy saag which is super rich in vitamin C, iron, zinc and calcium. May be you want to try it. for more pachadi or chutney recipes, checkgreen tomato chutneybeerakaya pachadimenthakku pachadidondakaya pachadi, For best results follow the step-by-step photos above the recipe card. In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy. One is made like the nilava pachadi or pickle and the other one a chutney. Wash the gongura leaves,drain the water and take in a pressure cooker base.Add green chillies,salt to it along with little water (Leaves will leave some water.So add little water) Pressure cook in high flame for 2 whistles.Open the lid and let it cool. Traditionally pachadi is made coarse. Add the leaves and pulse to get a coarse texture. My mom also adds some sesame seeds powder to this. • Garlic - 4 clove. Saute another batch of gongura and add it. The preparation time and cooking time are quite less for Gongura pachadi. These leaves impart a tart flavour and when combined with freshly ground spices can make delectable dishes, Gongura comes in two varieties, green stemmed leaf and red stemmed. When they cool down add them to a blender along with garlic and salt.Blend until smooth. Do not add onions if planning to store. It is said to help in weight management and is believed to have lots and lots of minerals and vitamins such as Vitamin A, B and C. It has lots of fibre and aids in proper digestion. In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder. 7. This particular gongura pachadi is famous in Andhra region but if one travels across the South India there are many vegetable chutneys found on the veg platter which can be eaten or served with just plain rice and ghee. I haven’t tried freezing it. Add dried red chillies, stir for few seconds. The leaves are new to me, maybe I have never noticed it before. Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves. healthy and delicious recipe… bookmarked.. Didn't know adding majjiga mirchi and minapa vadiyalu to any dish like this….quite new one , very new recipe to me…looks so flavourful…. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. It has anti-oxidants essential for human nutrition. Gongura is a super nutritious leaf popularly used in the Andhra Cuisine and is known as the Roselle leaf. how to make Gongura Thokku | Pachadi | Pickle. Will try to look for it in the market.

Its about simplicity but I sure love the fragrance of curry leaves and that bit of chili. In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute(not for a long time). I am also learning to make the paratha. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi. I put in more red chillies and the pickle is spicy.. any tips to reduce the spice level pls.. Hi Veda Rest in the step by step pictures. I am sharing 2 recipes. You can even steam cook them. Here I have not added onions or tomatoes like I have done for instant gongura chutney. You can temper with curry leaves, chana dal and urad dal if desired. Hello Tara, Mix thickly chopped onions only while eating this pickle instantly. Off the heat. Thank you! To make this pachadi, i cleaned and plucked the leaves first. Village Style Gongura Pachadi Andhra Chutney Nune Gongura My Yhut READ Bubba Bbq Paso Robles Ca. . Since my mom tempers it with Vadiyalu and majjiga mirapakayalu. Gongura pachadi (Andhra Style) - Gongura Chutney - Pulicha keerai Thuvaiyal Gongura Pachadi is a Popular Recipe in Andhra Pradesh.Tangy Pachadi, when mixed with hot Piping Rice & dollop of Ghee, tastes awesome. In a Kadai / Pan sesame oil and heat. Looking for some more South Indian kind of instant chutney recipes then do try tomato pickle and mango pachadi on the blog which goes well with any main course recipe such as rice or other rice varieties or any dosa recipe. You can even use white sesame seeds. They use it in dals, curries of all sorts with chicken, lamb and in chutney as well. Vadiyalu can be replaced with Shrimps or cooked soya chunks. Cool, powder and mix it. Then start the cooking process. The leaves of this green leafy vegetable are plucked and used in various chutneys, pickles and in curries mixed with mutton or chicken which tastes yum. Hi… I have tried ur recipe first one… Taste is delicious… Can I keep it in deep freeze for one month. This pachadi is new to me Sounds flavorful Swasthi!! Serve gongura pachadi with hot rice and a spoon of ghee. In a large bowl add leaves, onions, green chilies and 3 tbsp water. Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. The gongura is a tangy flavored leaf and many recipes are tried with it down south like gongura pappu, gongura chutney, gongura mutton, gongura chicken. • Turmeric - half tea spoon. Thanks for the feedback. By swasthi , on May 21, 2019, 32 Comments, Jump to Recipe. as needed (can use minapa (urad dal) or pesara (moong dal) vadiyalu). Drain them aside for at least 10 mins in a colander. It has a tangy flavor, enriched with vitamin C. It is tempered with aromatic ingredients. The dish can be prepared for all special occasions easily. Andhra Gongura Pachadi. This is Asiya, a graduate in Engineering and Technology from Hyderabad,India with always a passion for cooking and trying different recipes and therefore started food blogging... small bunches sorrel leaves/gongura leaves, « Pulihora Recipe Andhra, Tamarind Rice Recipe | Chintapandu Pulihora, Dosakaya Pappu Recipe Andhra, Dosakaya Tomato Pappu ». Yes the health benefits are immense. 4. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. Take the pickle out into a bowl and mix thickly sliced onions into it and give tempering as mentioned below. Once the oil is hot add mustard seeds , Urad dal , chena dal , crushed garlic and whole red chilies and … Take washed toor dal, chopped leves, onion, green chilies in the pressure cooker. It just took 10 hours for me on a hot day. Gongura pachadi is a mouthwatering dish that can be prepared easily with the aid of instructions provided. To increase the shelf life you have to dry the leaves in shade completely. Washed them thoroughly few times in clean water, drained them and then spreaded them on a clean cotton cloth. One has a green stem and the other has a red stem. thanks swathi garu.mee receipes naku chala use avuthunayi. 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. Onions release water and may spoil the pickle. Hope this helps. To the same pan, add more oil and fry the red chilies until crisp. you can make gongura chicken, gongura pachadi, gongura pappu etc…, Your email address will not be published. The leaves should not contain any moisture content for making pickle with gongura leaves or sorrel leaves. Heat 2 tbsp oil in a frying pan and sauté the gongura leaves till they turn soft. Beerkaya Pachadi. Switch off and add cumin/ jeera. Hello Rose It is said to be a light and comforting dish, with a perfect combo of taste and nutrition. Remove excess oil and keep only a tsp of oil in the pan, add red chilies, mustard, cumin and garlic. It can be served with rice or chapathi or dosa. What are sorrel leaves and how do they appear? Required fields are marked *, (c) Copyright 2020 Yummy Indian Kitchen | Privacy Policy | Sitemap. Gongura leaves are widely used in south Indian and south-central cuisine to impart a tart like a flavour to the chutneys.The Andhra style Gongura Pachadi is usually served with hot rice with a dollop of ghee. Fry until the leaves wilt off. It is said to cause side effects if consumed during allergies and one should consult a doctor and eat this veggies before going ahead with its preparation. The Andhra Style Spicy Gongura Pachadi or the Gongura Chutney is always recommended for heart and diabetes condition patients. haha! Heat oil in a pan. The second one should be finished the same day. The leaves must wilt off on their own and no moisture should be left. This chutney is prepared in many ways, but this is how my mom prepares. Adjust salt and spice now. Your great .its very helpful for begininers in cooking.very tasty I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. I cook the chopped wilted leaves with some pounded red chillie and red onions then seasoned with salt and some sugar. In a large bowl add leaves, onions, green chilies and 3 tbsp water. Do try the other recipes as well. Into it add gongura leaves and blend roughly. You can also try shrimp with gongura, the same way as gongura chicken fry. Check your inbox or spam folder to confirm your subscription. mutton sukka chettinad, mutton chukka varuval, Double Ka Meetha Recipe, Hyderabadi bread ka meetha, biscuit cake in cooker, oreo cake in cooker. Take them out and set aside to cool down. I found them at my supermart after reading about the health benefits of sorrel leaves. Read more.. Other chutneys or pickles to be tried that work as a great accompaniment to rice or any breakfast recipes are peanut chutney, onion tomato chutney, green chilli chutney, coconut chutney , onion chutney recipe etc…. Gongura is a main ingredient in Andhra cuisine and helps in … The red stemmed variety is more sour than the green stemmed variety. That's a healthy & flavored chutney… Loved the mix of ingredients that went into the making , This is my favorite Swasthi,Yours have turned out very well. It also increases appetite since it is high in vitamin C. These leaves hold a special place in the Andhra cuisine especially in and around Guntur region. Meals in South Indian thalis are incomplete without chutneys and the chutneys that are made are of hundreds of varieties and every chutney tastes delicious and special. • Cumin seeds - 2 teaspoons. Gongura pachadi is popular for its healthy ingredients and rich flavours. my all time favorite !! We all want to see your pic, Hi Gowthami Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! Gongura pachadi is an Andhra style chutney recipe prepared with fresh sorrel leaves, garlic, fenugreek seeds and spices. The Gongura or Sorrel leaves (in Telugu) is rich in nutritional properties such as iron, folic acid and vitamins. Mix chutney with all the fried and tempered ingredients. After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. Below are the recipe details to make this amazing tangy gongura pickle or gongura pachadi for longer storage. … Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. Once cool, grind all the cooked ingredients with salt. In my 2.5 years in Hyderabad, if there’s one thing I had acquired a taste for, it’s Gongura (called pulicha keerai in Tamil, sorrel leaves in English). Into it, add chana dal, urad dal and stir well. Boil all these till the leaves are … gongura pickle recipe / andhra gongura chutney( pachadi) / gongura thokku Andhra special gongura pickle …. To prepare this pickle just fry all the ingredients separately and simply blend them. This gongura pickle is meant to be stored for long time as they do not contain onions or tomatoes. Gongura pachadi recipe or gongura chutney. Here is the recipe for pickling the leaves of gongura with ingredients like urad dal and sesame seeds. © 2012 - 2020 - Swasthi's Recipes. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Recipes related to South India on the blog: I have already shared an instant gongura chutney but this recipe of gongura pickle is a traditional version of pickle and can be stored for many days in airtight containers and can be served with tomato pappu, pappu charu, mango dal, dosakaya pappu  and do try making of gutti vankaya which is also a traditional andhra style recipe…. Serve this Gongura chutney or pachadi with hot rice and ghee for a quick meal. • Green chilies - 10 no. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. Hello Swasthi! Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. You can also add little jaggery but not sure about the shelf life. Gongura is best served with hot rice and a dollop of sesame oil/ghee with a side cut raw onions/shallots – comfort food at its best. • Fenugrek seeds - 1 tea spoon. Usually, it is served in two variants one is by boiling and making a paste of red sorrel leaves and another version of the same recipe is without the touch of water (This variant has a … The first one can be refrigerated for 3 to 4 weeks. Glad to know you have tried sorrel leaves. It is a tangy flavored pickle with an aromatic tempering and is eaten by adding thickly chopped onions all over the pickle. Tq for your other gongura recipes. Traditional andhra style gongura pickle or gongura pachadi made with gongura leaves with an aromatic tempering... Firstly, pluck all the gongura leaves, wash them and set them aside freely so that they are free from moist and any water content on the leaves. Once they splutter. Good information about gongura pickle.Can I get the information on all the kind of preparation made out of gongure.I will be thankful if you could provide receipes for that. 3. The tart taste of dish is very appetising! Many like to temper the chutney with shrimps / prawns (crispy deep fried or tawa fried). Sorrel leaves are known as Gongura in Andhra and Ambadi in Marathi. Alternative quantities provided in the recipe card are for 1x only, original recipe. It is highly useful for those suffering from Anaemia as it helps in treating iron deficiency disorders. Love these recipes! Yummy Indian Kitchen - Indian Food Recipes, Indian Food Blog on Indian Vegetarian and Non Veg Recipes. How long do each of them last? will share it sometime. Comment document.getElementById("comment").setAttribute( "id", "aa0e927424de4020adac6cb81a53850b" );document.getElementById("bd13a52573").setAttribute( "id", "comment" ); As always, thanks for wonderful recipes. * Percent Daily Values are based on a 2000 calorie diet. Almost every summer I would patiently wait for a large ceramic jar of gongura pachadi or chutney that would travel all the way from my paternal village - Tadimalla in West Godavari district. The pickled version of Gongura known as gongura pachadi is very popular. Gongura pachadi is also known as sorrel leaves pickle. One should take care while consuming these leaves especially during any sort of allergies. It strengthens the immune system if consumed regularly and helps in proper blood circulation in the body. Gongura Pickle Andhra Special Pachadi Village Style Gongura Chutney Padhuskitchen READ Kamut Sourdough Bread Recipe. Glad to know you like the recipes, All recipes are good.what I was looking for was chutneys without coconut.i got the same.wil surely try.thank. Gongura Pachadi | Andhra Style Gongura Pickle Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles. Today i have for you all the famous and very tasty pickle from Andhra .I am sure like me many of you love this pickle to the core. Gongura chutney is a popular pachadi made using red sorrel leaves. The taste may change, not sure. Since I cannot eat rice, I ate them with bread instead – yummy. Into it add cumin seeds, mustard seeds and let them pop up. This is rarely found in Indian places but mostly found in Guntur region of Andhra Pradesh. Sorrel leaves are commonly called as Gongura in South Indian telugu language and it is a green leafy vegetable with two kinds of stem. Gongura is quite a favourite with Andhraites. Toast some sesame seeds on a low flame until they crackle. Thickly chopped onions to be added only while eating. Mostly eaten in Andhra Pradesh, this dish includes ridge gourd (locally called beerkaya). Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Gongura is very rich in iron, vitamins and folic acid. Boil all these till the leaves are fully cooked. • Gongura - 1 bunch. 5. ... Gongura pickle recipe andhra style pachadi yummy indian gongura pickle recipe andhra style pachadi yummy indian andhra gongura pachadi recipe sorrel leaves chutney by archana s gongura pachadi recipe chutney andhra style by. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. Many dishes are prepared with gongura in Andhra Pradesh. Remove and keep aside. Deep Fry majjiga mirchi set aside. • Corriander seeds - 1 tea spoon. This is new to me. Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil). Your email address will not be published. • Salt - to taste. It is the most popular pickle across andhra region. Welcome Bharathi Devi