Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, gongura (ambadi) pickle/chutney. One of my favorites food recipes. For mine, I’m gonna make it a little 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 Pachadi or chutney is no doubt an "Andhra Special" dish.
Gongura (Ambadi) pickle/chutney is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Gongura (Ambadi) pickle/chutney is something which I have loved my entire life.
To get started with this recipe, we have to 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:
- Get 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Make ready Pinch - heeng
- Make ready 1tsp- cumin seeds
- Take 1tsp - coriander seeds
- Take 2tbsp - Chana dal
- Take 2tbsp- urad dal
- Make ready 2tbsp - daalia
- Take 2-3tbsp - groundnuts
- Get 4 pieces-dried red chillies
- Make ready 5 pieces- small garlic cloves
- Prepare 1 medium size- diced onion
- Take 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Make ready 1/2tsp - turmeric
- Take as per taste Salt
- Take 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 it up with this exceptional food gongura (ambadi) pickle/chutney recipe. Thank you very much for reading. I’m confident that you will make this at home. There is 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!
