Gongura Pickle

Name: Gongura Pickle
Total time: 1500 s
Yield: 250 gm
Cuisine: Indian
Ingredients: 5 cups Gongura leaves / Sorrel leaves tightly packed; 250 gm/ 30 Dried Red chillies / Red chilli; 1/2 cup Sesame oil; 1 tsp Fenugreek seeds; 3 tsp Salt adjust accordingly; 20 Garlic cloves; 1 tbs Coriander seeds; 1/2 tsp Hing or a small piece of hing; 1 tsp Urad dal; 1 tsp Chana dal; 15 Curry leaves

Renuka Prabakaran @R581960

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It is made from sorrel leaves / gongura leaves. One of the popular pickle from Andra. This is called Niluva Pachadi as it stays well for 6 months when stored in a clean airtight container and a clean spoon is used. This Pachadi is best served with hot rice with sesame oil or ghee. This is a comfort food at its best

#ga24

Renuka Prabakaran @R581960

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Ingredients

25 minutes. (leaves drying time 1 day)

250 gm

5 cupsGongura leaves / Sorrel leaves tightly packed
250 gm/ 30Dried Red chillies / Red chilli
1/2 cupSesame oil
1 tspFenugreek seeds
3 tspSalt adjust accordingly
20Garlic cloves
1 tbsCoriander seeds
1/2 tspHing or a small piece of hing
1 tspUrad dal
1 tspChana dal
15Curry leaves

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Steps

25 minutes. (leaves drying time 1 day)

1

Wash and remove the leaves from the steam and spread it in a clean cloth for five minutes
2

Heat 1 tsp oil and add red chilli, hing and coriander seeds one by one and fry well and let them cool
3

Grind it into coarse powder
4

Heat oil in a pan
5

Add mustard, urad dal, chana dal. Saute into golden brown colour and add the curry leaves and garlic cloves. Fry well and turn off the stove
6

In anotherpan add the gongura leaves and fry it in low flame. After few minutes it will shrink. Keep stirring
7

The leaves will become mash
8

Now add the leaves to the fried ingredients and mix well. Turn on the stove and Keep stirring. Add oil in batches
9

Stir continuously until the oil oozing out and the colour of the pickle changed into dark brown. At this stage turn off the stove and let it be cool
10

Store it airtight container.