Tags
Andhra style pickle, Gongura Pachadi, Gongura pickle, pickle, Red Sorrel Leaves, Red Sorrel Leaves pickle
This is a very famous Andhra pickle made of Red Sorrel leaves/Gongura leaves/Pulicha Keerai. This recipe is from my friend’s mom.
Lets see the health benefits of Sorrel leaves
- They are highly rich in Iron, vitamins
- They are good source of antioxidants.
- Sorrel has powerful detoxifying properties and anti bacterial properties
- They help in natural cure of kidney stones.
- They help in treating constipation.
This is a pickled version and yeah this requires quite good amount of oil, though not as much as other Indian pickles.
I have reduced the Red chili quantity , because Andhra version would be really spicy.
Ingredients:
Red Sorrel Leave/Gongura : 1 big bunch
Coriander seeds : 1 1/2 tablespoon
Urad dal : 1 tablespoon
Channa dal : 1 tablespoon
Fenugreek seeds : 1/2 teaspoon
Red Chili : 7 to 8
Garlic : 4 large pods
Sesame Oil : 3 tablespoons
Salt : as per required
To Temper:
Sesame Oil : 2 tablespoons
Mustard seeds : 1 teaspoon
Cumin Seeds : 1 teaspoon
Curry Leaves : 1 strand
Garlic : 2 pods crushed
Method:
Pluck the sorrel leaves, wash in water and dry them in a cloth for 2 days. NO to direct sun dry. Leave it in the cloth for 1 day. Toss around so that the other sides also gets dried. After 2 days this pickle can be done.
Heat 2 tablespoon oil in a large pan. Throw all the dried leaves and mix well. Let it get heated till they turn soft and black. The raw smell would leave of once done. Stop and let it cool.
Heat another tablespoon oil in the same pan. Add channa dal, urad dal, red chili, coriander seeds, fenugreek seeds. They would start color change to slight brown. Now stop and cool down.
Once all these are cool. Add all of them with salt in a food processor and grind it to a coarse paste. Add some water if needed.
Heat the pan with remaining oil. Add mustard seeds when they crackle add cumin seeds. When this also starts crackling add the curry leaves. Once the splutter add the crushed garlic. Once the garlic turns golden brown. Stop. Let it cool. Once it is cool add this oil to the ground paste.
Now the gongura pachadi is ready. You can store for a month. Serve this with hot steamed rice and some ghee or oil, It tastes awesome.
Malar's Kitchen 