Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sorrel leaves chutney. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The flavorful sorrel leaves chutney which I had at my friend's place had awakened my taste buds then. The hot steamed rice coated with sorrel leaves chutney takes you to next delicious level. Red Sorrel Leaves Chutney or Gongura Pachadi is a very special condiment in India's southern state of Andra Pradesh.
Sorrel leaves Chutney is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Sorrel leaves Chutney is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have sorrel leaves chutney using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sorrel leaves Chutney:
- Take 6-7 sorrel leaves/gongura leaves
- Prepare 2 tablespoons oil
- Prepare 10 dried red chillies
- Take 1 tbsp coriander seeds
- Make ready 1 tbsp cumin seeds
- Make ready 3-4 fenugreek seeds
- Prepare to taste Salt
- Get 6-7 garlic cloves
- Take 1 large size onion
- Prepare 2 tbsp oil
- Make ready 1/2 tsp chana dal
- Prepare 1/2 tsp urad dal
- Prepare 1/2 tsp cumin seeds
- Make ready 1/2 tsp mustard seeds
- Take 4-5 dried red chillies
- Prepare 6-7 curry leaves
It is an important part of every festive meal or feast. An ace Chutney Gongura Pachadi or Sorrel Leaves Chutney is quintessentially an authentic delicacy of Telugu cuisine & a part of many feast & festivals. Andhra pradesh, my home state is very popular for eating hot and spicy food. Coming to pickles, the most populous one's are aavakaaya (mango pickle) and gongura pachadi (red sorrel leaves chutney).
Instructions to make Sorrel leaves Chutney:
- Firstly, pluck all the gongura leaves, wash them and set them aside.
- In a wok, add about 1 tbsp oil, add the gongura leaves and green chillies and cook them for about ten minutes until they turn soft and mushy.
- Cook on medium flame.
- Once it is done cool it and add garlic cloves…Blend it in a blender into smooth paste. I used hand blender.
- Into it add cumin seeds, mustard seeds and let them pop up.
- Add dried red chillies, stir for few seconds.Add curry leaves and let them crackle.
- Add the tempering to the pickle. Serve hot with ghee and rice!!!
In the same pan add oil, green chillies, garlic, cumin seeds, red sorrel leaves and saute it, later transfer into same blender. A spicy chutney prepared using either red or green Sorrel leaves. Method: Separate Gongura leaves from the stem, wash and chop finely. 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.
So that is going to wrap it up with this exceptional food sorrel leaves chutney recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
