Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, gongura (ambadi) pickle/chutney. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Gongura (Ambadi) pickle/chutney is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life.
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 Pachadi or chutney is no doubt an "Andhra Special" dish.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Get 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Prepare Pinch - heeng
- Get 1tsp- cumin seeds
- Get 1tsp - coriander seeds
- Take 2tbsp - Chana dal
- Get 2tbsp- urad dal
- Prepare 2tbsp - daalia
- Take 2-3tbsp - groundnuts
- Take 4 pieces-dried red chillies
- Get 5 pieces- small garlic cloves
- Make ready 1 medium size- diced onion
- Take 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Prepare 1/2tsp - turmeric
- Prepare as per taste Salt
- Make ready 1tsp - tamarind paste
We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. Few people also call it "Gongura chutney / Gongura pachadi "… which ever name you associate with.one thing is sure. Hot rice , fresh ghee and a tsp of this pickle Gongura is actually a green leafy veggie that' s called as sorrel leaves in english , pulicha keerai in Tamil , Ambadi in hindi etc. Gongura pachadi recipe or gongura chutney.
Instructions 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.
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. 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.
So that is going to wrap this up for this exceptional food gongura (ambadi) pickle/chutney recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
