Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, gongura chutney (ambada chutney). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this chutney I have added onion and tomato to give a better flavor and I am sure it would be loved by my blog readers. The gongura chutney or andhra chutneys can be stored in refrigerator for a couple of. Gongura is one of the most famous greens used in Andhra Pradesh.
Gongura chutney (ambada chutney) is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Gongura chutney (ambada chutney) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have gongura chutney (ambada chutney) using 14 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Gongura chutney (ambada chutney):
- Make ready 1 bunch gongura/ambada leaves
- Make ready 5-6 red chilli (according to taste)
- Prepare 3-4 green chilli
- Take 1 tbs urad dal / black gram
- Make ready 1/2 tbs chana daal / bengal gram
- Get 1/4 tsp methi seeds / fenugreek seeds
- Get 1/2 tsp mustard seeds
- Prepare 1 tbs coriander seed
- Make ready 1/2 tbs cumin seeds
- Prepare 1/4 tsp asafoetida
- Get 1/2 tsp (as required) salt
- Make ready 2-3 garlic (optional)
- Make ready 2 tbs oil
- Take 1/4 tsp - turmeric powder (optional)
Gongura (Red Sorrel leaves) is also known as ambada bhaaji in Maharasthra and pulichikirai in Tamil Nadu. It is very famous in South India especially for its various varieties like Gongura Pachadi (Gongura chutney), Niluva Gongura Pachadi (Gongura pickle) and Gongura pappu (Gongura Dal). Gongura is a green vegetable from the coastal regions of Andhra Pradesh which is very rich in iron, vitamins, floci acid and anti-oxidants. Add the gongura leaves and stir fry over medium flame for few minutes.
Steps to make Gongura chutney (ambada chutney):
- Rinse gongura leaves well. Dry it with kitchen towel.
- Heat the 1/2 tbs oil in a pan. When oil become hot add green chilli and fry well.
- Then add gongura leaves and sauté till the colour of the leaves change and leaves become soft. Remove from the pan and keep aside.
- Heat the 1 tbsp oil in a same pan. Add methi seeds, chana dal, udad dal, coriander seed, cumin seed and red chilli. Fry till it becomes golden brown.
- Switch off the gas and let it cool down. Then grind these ingredients with salt.
- Then add the fried gongura leaves in the same grinder and grind coarsely altogether. Remove it to the serving bowl.
- Heat the remaining oil in a pan. Add mustard seeds. When it started splutter add asafoetida.
- Then add chopped garlic and fry till it becomes golden. Switch off the gas. Add turmeric powder.
- Let it cool down. Then add it to the ground gongura chutney.
- Gongura chutney is ready. Serve it with steamed rice and ghee.
When the leaves change colour and becomes wilted, switch off and cool. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe. This delicious chutney can be stored in the refrigerator for a week.
So that is going to wrap it up with this special food gongura chutney (ambada chutney) recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
