Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, gongura (ambadi) pickle/chutney. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be one among other special dishes on any special occasions. Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with 'gongura' leaves called as sorrel leaves in english lingo.
Gongura (Ambadi) pickle/chutney is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Gongura (Ambadi) pickle/chutney is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Take gingelly oil
- Get mustard seeds
- Take - heeng
- Make ready cumin seeds
- Make ready - coriander seeds
- Take - Chana dal
- Take urad dal
- Get - daalia
- Prepare - groundnuts
- Take pieces-dried red chillies
- Get pieces- small garlic cloves
- Make ready medium size- diced onion
- Take - gongura/ambadi/sorrel leaves (washed and pat dried)
- Prepare - turmeric
- Make ready Salt
- Make ready - tamarind paste
We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice ! Once cool , transfer to a dry clean glass container.
Steps to make Gongura (Ambadi) pickle/chutney:
- Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
- Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
- Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
- Coarsely grind the ingredients using as lil water needed to churn.
- And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.
Delicious Gongura Pickle is ready to be served with hot rice. Serve it with hot rice and ghee / gingely oil. Gongura pachadi recipe or gongura chutney. 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. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
So that’s going to wrap it up with this exceptional food gongura (ambadi) pickle/chutney recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
