For an entire month, the only happening work at the kitchen would be preparing pickles. With specially sourced plant leaves and finely prepared pickle, Priya Gongura pickles will breach the boundaries of bliss. Lasts for 2-3 days and tastes best when mixed with hot steam white rice n ghee. Call it as Gongura chutney or Gongura pickle or pachadi the basic recipe is the one I gave here that many Andhra families follow. The recipe below stays for a month without refrigeration and can last longer upto 6 months if refrigerated. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. Gongura pickle is a very popular from Andhra prepared by cooking sorrel leaves and spices. This Gongura pachadi is a popular Andhra recipe used as a side dish for rice. These gongura leaves are well known for their sour taste and is abundantly available in monsoon season which is happening currently (May and June). I can guarantee you will love it. Gongura is leafy vegetable grown in different parts of India with different names Ambaadi in Maharashtra and Red sorrel leaves in English. I already posted gongura chutney (pulich keerai thuvaiyal) in my blog. We can store gongura pachadi for 3 days. Use only the Gongura leaves and discard all the stems. It goes by many names including pulichakeerai, ambaadi, or Pitwaa Gongura leaves are sour in taste and are a good source of iron, folate, and antioxidants. fenugreek seeds - 1/4 tsp. Gongura Pickle Recipe is very simple and easy recipe in which Sautéed Gongura Leaves is grinded with spices, mixed with Garlic Pods and tempered with Red Chillies and Asafoetida. https://www.vidhyashomecooking.com/gongura-pickle-pulav-instant-pot-recipe Here we blend fried gongura leaves with raw onion and other spices which gives it a wonderful flavour. Method to Make Gongura Pulihora | Gongura Rice. There are few variations in making this pachadi. sesame seeds - 2 tsp . This leafy pickle gives your taste buds a different sour taste. Red chilly - 6 (spicy) coriander seeds - 1/2 tsp. If you have never tried the Gongura pachadi. Gongura pickle with green chillies. Healthy and easy gongura rice recipe with detailed steps and pictures. Usually for Pulao, the spices will be mild. Absolutely Homemade and NO PRESERVATIVES OR ADDITIVES. Wash the rice well and pressure cook the rice with 2.5 cups of water till done. Tips for making Gongura Pulao: Soak rice atleast for 30 mins, this makes the rice cook faster with less water. If the leaves are wet, spread them on a cotton towel or cloth for a few minutes to remove the moisture. Since sorrel leaves have the sour flavor, we need to add more green chili to balance out the sourness. From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. Categorie: Pickles. Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! Recipes with gongura are very spicy and delicious. Heat pan and add oil in it.Add red chillies, garlic, coriander seeds, urad dal, sesame seeds and saute it for a while. The red stemmed variety is more sour than the green stemmed variety. Gongura Chicken Curry Recipe Is A One Pot Cooking Dish. If you want to store these pickle for more days just skid tomato and onions. For the Chutney version of Gongura, go through Fa’s Kitchen’s Gongura … Based on the guidance of my Telugu friends and some online recipes, I created my own version of it which is quick and delicious. hing powder - 1/2 tsp. The pickle made with tamarind leaves. Gongura or Sorrel leaves are pickled to a fiery hot mess that tastes phenomenal with just about anything! Sorrel leaves are known as Gongura in Andhra and Ambadi in Marathi. Less Cooking Time.Tastes Delicious. It is absolutely lip smacking. We can also add handful of cashews and fry with other tempering ingredients. Gongura is known to have many more health benefits.Today i am sharing the delicious Gongura thokku recipe that can be eaten as an accompaniment or mixed with rice. Gongura pulihora/ Sorrel leaves rice is a very popular and delicious variety rice prepared by adding tempered sorrel leaves/ gongura paste to cooked rice and mixed to perfection. It is typically a favorite in Andhra Pradesh, India. Here is the recipe for pickling the leaves of gongura with ingredients like urad dal and sesame seeds. Take into the serving bowl. salt as required. I have already posted the gongura pachadi with peanuts, Today’s version uses green chilly and red onion. It is absolutely lip smacking. Gongura pachadi. https://www.saffrontrail.com/gongura-rice-gongura-pulihora-recipe Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants . Gongura Pachadi or chutney is no doubt an "Andhra Special" dish. Wash gongura leaves and spread it in a clean cloth. Gongura has a distinctly tart and sour taste that is well balanced s an indispensable part of any Indian kitchen. Gongura leaves not only taste good, but A Spicy-Tangy Chicken Curry. You can make a lot of interesting recipes with gongura leaves like gongura pickle, gongura chutney. Health benefits of Gongura(Sorrel leaves) inspired me to used it in my cooking. It is because of its taste it is also sometimes known as sour leaves or sour grass. Weight: Clear: Add to cart. Ingredients. After Avakaya the second most popular pickle is definitely Gongura . Some of them are, its help in reducing inflammation (swelling) in nasal passage , treats swelling of the respiratory tract , Aides in digestion and many more. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. Gongura pickle. 2. This is my mom’s recipe. There are two varieties of Gongura(White stem and red stem). Gongura is one of Andhra’s speciality pickles, and quite possibly one of the most popular items in our stock. This pickle is served with hot rice with a dollop of Ghee. Serve sorrel leaves pickle with hot rice, ghee and diced raw onions, it will be very spicy and delicious. Check Availability At Check. This is a pickle made of spinach leaves (gongura or pulicha keerai). It has a tangy flavor, enriched with vitamin C. It is tempered with aromatic ingredients. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. Today´s version of pickle is gongura onion pickle aka gongura ulli pachchadi. Preparing the Gongura Leaves. Tasty and delicious can be mixed with rice and had as a mixed rice. green chilly - 1. cumin seed - 1/2 tsp. It is mainly used for making large varieties of dishes like gongurapachadi, gongura chicken, gongura pickle, gongura dal, and many more. Allow it to dry for few minutes. Water ratio is 1:1.5. Gongura is a leafy plant , which has many culinary uses, the most popular is the pickled version. Gongura in English is known as sorrel. Learn the trick to prepare the authentic Gongura pickle 2 with gongura or sorrel leaves. It is Served With Naan Bread Or Plain Rice / Ghee Rice. For a Telugu wedding or even for a small gathering gongura pachadi is a must. I make small quantity of gongura pickle. Since we are adding onion in the pickle itself, we do not need to munch on onion as a side. Tastes well with curd rice, roti, poori. Gongura and Telugu homes are inseparable. Garnish with curry leaves and garlic. Usually, these leaves are used to make chutney called gongura pacchadi, another very famous Andhra delicacy. Gongura is red sorrel leaves in English. Gongura comes in two varieties, green stemmed leaf and red stemmed. It has a distinctive tangy taste and constitutes one of the main ingredients in Indian Andhra food recipes. This gongura onion pickle stays good for upto 20 days if handled properly and refrigerated. Adjust salt as for taste and our sorrel pickle is ready. Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. Ingredients: Gongura leaves, Tamarind, Salt, Chilli powder, Daniya powder, Garlic, Jeera, Sesame oil. https://yummyindiankitchen.com/gongura-chutney-recipe-andhra-style black urad dal - 1 tsp. Many Usually Take Sorrel for lot of its medicinal values. Gongura is popular in the state of Andhra Pradesh. Gongura leaves - 1 bunch. chana dal - 1 tsp. A popular and all time favorite pickle recipe among hyderabadi cuisine , the gongura pickle is spicy, tangy and a great accompaniment to any rice dish. Gongura pulihora is a traditional Andhra recipe that is made with gongura leaves (called as rosella leaves). As its available in summer and taste great with just cooked rice! A unique Andhra favorite among the ‘gongura’ lovers. White rice, ghee and Gongura pachadi is to die for combination. Contains: Gongura Leaves, Refined Rice Bran Oil, Iodized Salt, Tamarind Extract, Chilli Powder, Mixed Spices, Mustard Seeds, Dry Chillies and Curry Leaves. Preparing the Rice. The best way to enjoy gongura pickle is with steaming hot rice and a dollop of ghee, eating this way can really be a heavenly experience. You might have heard atleast once if you are an Indian or an Andhra food lover. Prepared a rice dish on the lines of tamarind rice and use sorrel leaves as the main ingredient to provide the tart flavor. Red variety is more sour than white variety. Apart from that gongura pickle can be a great side dish for any meal; it can be eaten with chapatti, dosa, rolls, sandwiches, and upma. 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