Monday, June 12, 2017


Gongura pickle is very famous in Andhra region and the taste is tangy and spicy ,hence very relishing.
Very popular in North karnataka too,as a side dish for roti's.
Gongura leaves or sorrel leaves are  finely blended with aromatic spices and tempered with oil and red chillies ,serve with hot rice,Roti's etc.

Gongura/Sorrel leaves - 1 big bunch
Onion - Big chuncks - 1 cup
Coriander seeds - 1 Tbsp
Urad dal - 1 Tsp
Channa dal - 1 Tsp
Methi seeds/ fenugreek - a pinch
Garlic cloves - 5-6
Dried Red chillies -  8 (6 for grinding - 2 -3 for tempering)
Green chillies - 3
Tamarind -  1 tsp
Mustard Seeds 1 tsp for tempering
Turmeric and asafeotida- pinch
Salt - as per taste
Oil - 2- 3 tbsp

1.In a kadai add oil and start saute dry red chillies, to mild light brown. Keep it separate. To the same oil add channa dal,urad dal,jeera,dhania seeds,methi seeds,green chillies, garlic pods and saute it for a min and remove it. Let everything cool.
2. Now wash and dry the gongura leaves. Ensure no water on the leaves.
3. Add little oil and fry the leaves and onions for few mins till they become soft.
4. Now add all the fry items in a blender and make a coarse powder out of them. To this finally add gongura leaves and blend them in pulse mode for few mins.
5. In a pan heat oil and add the mustard seeds mentioned above and season on top of the grinded chutney and mix everything well. Not to forget,add salt.its ready, Serve it hot with white rice on ghee or oil as topping.