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.
So neat to hear more of your story! Wow…that definitely would have been hard! And now you speak Teluga as well! Wow! That is wonderful! This recipe is intriguing!
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Yes Lori it was quite hard for me those days, now I feel so happy that I am able to connect with many people! I am glad you liked the recipe. Thanks Lori 🙂
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I admire people who can easily learn other languages. I’m one of those who can learn to understand but not speak fluently 😦 I love gongura pachadi, yours looks great!
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Thanks Apsara 🙂 try to talk often, and I watch a lot of other language movies, that helped a lot……
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Have tasted Gongura pickle but this s something new. Malar can speak Telugu as well niceee
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Gongura pickle is something I love Vidya and its healthy as well. 🙂
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Yaa Malar:)
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Glad to hear a nice story of your early days in Bangalore, Malar. I have seen this chutney in many places. It is called pulicha keerai in tamil. I doubt if other spinach varieties can be dried and prepared as a similar dish (and if they can hold good for a month)..
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Not very sure about others spinach varieties anna, but we can do it with kothamalli and karuvepillai…
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