Adjust the quantity accordingly to your spice levels. 10. will try this soon ….and as always home made is better than the store bought …, Yes Bharani.. 1000 times better than store bought stuff , Aaaaah…. love gongura…. Amma mentioned a simple test to check the sourness of the leaves. Being a part of Andhra Pradesh and the indefinite love for the cuisine, I know how much Andhra people love and crave Gongura. Adjust salt as per liking. Serve a tsp of it with a cup of hot rice and sesame oil/ghee. If not for anything, I wanted to record this recipe for all the legacy it carries and there are going to be other Andhra special pickle recipes on this blog, very soon. Add it in the Mixer and grind it coarsely (make sure there is no big piece of chili left without grinding). Today i have for you all the famous and very tasty pickle from Andhra .I am sure like me many of you love this pickle to the core. Use your hands and remove the cleaned leaves floating on the top (there will be some dirt-mud settled at the bottom of the bowl) Discard the dirty water. When I go to the Indian Store first thing I look for is greens in the veggie Isle. Gongura pachadi. This one too goes for the sea food lovers. I have no doubt in my mind that Gongura pachadi is Andhra people's favorite recipe. Make sure to use a clean dry spoon every time you open /use the thokku/pickle and refrigerate immediately any leftover . And I'm so happy you're here!! Moving onto Gongura Pachadi, it is made from Sorrel leaves. As per the sourness of the sorrel leaves, quantity of the red chillies differ. This yummy Gongura pachadi is loved by foodies. Make sure the leaves are completely dry. Gongura leaves are an important part of traditional cooking. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. Home Cooking Gongura is a traditional Andhra delicacy. Put it in a wide bowl and fill the bowl with ample water and clean the gongura well. I will, of course, acknowledge all sources as required by you. Sorry, your blog cannot share posts by email. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. gongura pickle recipe / andhra gongura chutney( pachadi) / gongura thokku Andhra special gongura pickle …. • Green chilies - 10 no. Indian Andhra Vegetarian home cooking at its best. Gongura ( Wikipedia – Gongura) is a very famous leafy vegetable in India majorly used in Andhra and Telangana in making lot of delicious recipes. Here is a home cooking recipe for Gongura chicken curry . My mom when ever she leaves back to India after her vacation time with us. Switch off the flame. Turn on the stove and cook the mixture until oil separates. Once it is hot add 25 dry red chilies and saute until golden brown (approximately 2 minutes- make sure it doesn't get burnt ) and remove from pan and set aside. Boil all these till the leaves are … And all the better when nourished by some seriously delicious, healthy food. 28 homemade recipes for gongura from the biggest global cooking community! Now add the chopped gongura leaves and saute for a minute ( leaves will shrink). My next favorite is maahali kizhanhu. My Mammagaru (Paternal grandma) would make a trip to our hometown during the summer, just to make pickles and was she an expert or what?! Gongura pachadi is popular for its healthy ingredients and rich flavours. Thats awesome to hear! Gongura / Sorrel leaves are an important ingredient in Indian cuisine especially in the regions of Andhra and Telangana. Looking for some more South Indian kind of instant chutney recipes then do try tomato pickle and mango pachadi on the blog which goes well with any main course recipe such as rice or other rice varieties or any dosa recipe. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. Heat the remainder of the oil in a pan Add the mixture into it and fry for 2-3 minutes The Pachadi is ready to be served. Gongura pachadi with raw onion, isn’t it what heaven is , Wow this is such a different and interesting post CH! Home Cooking Show on May 4, 2018 There are other version that work for short time Seriously, I am glad this bloh happened, else I would not have gotten these kind of recipes. But if you need it little finer consistency , then you can whip the gongura leaves in mixer to your preferred consistency and then add to kadai after tempering. Store in an air tight container and use dry spoon. Now add the remaining oil 3 Tblspn oil and keep stirring until oil starts to separate from the thokku. I love maavadu n luckily got a chance to visit chennai one summer n posted it. I chopped the gongura leaves very finely into small pieces and added it directly without grinding it, because we like the coarse thokku texture. Gongura Pappu | Andhra Gongura Pappu. My mammagaru did leave on her legacy with both her daughters-in-law (my aunt and my amma) and they have taken upon themselves to be the next pickle queens of our family. You can also reach to me at cookingfrommyheart@gmail.com for any suggestions or queries , Yummmmm..reminds of the gongura pachadi my grandma makes , Glad to have brought back nice memories , I have had store-bought gongura pachadi, but never the real thing. Regards, Gayathri kris3gaya@gmail.com. Meanwhile, in the same pan, heat 1 tsbp of oil. Do not cover the pan. In a Kadai / Pan sesame oil and heat. Cool down the gongura thokku completely to room temperature after preparing and then store it in a clean, dry, air-tight jar /container in the refrigerator for upto two to three months. Also Thokku will leave the sides of the pan and consistency will thicken. When you cook it with right spices, dish turns out with Exotic Flavors. With changing times, mixer-grinders are being used these days. It looks really delicious! Gongura Is Called By Various Names Like Sorrel Leaves , Pulicha Keerai And Many More..Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy. It will take approximately 10 to 12 minutes. , My pleasure in sharing the recipe, TGND Sometimes, you need to miss something to know its value – this has been the case with me with regards to the pickles. You can use extra hot red chilies or any other chilies variety for extra spiciness. I had steamed rice ready while I made the chutney and mixed a … Please let me know if I have your permission to use it. Once it is hot add dry red chilies and saute until golden brown (approximately 2 minutes- make sure it doesn’t get burnt ) and remove from pan and set aside. Grind this into a smooth powder as well. Remove onto a bowl. I'm Jayashree Karthik behind Startup Cooking. I learnt the recipe from Amma while my parents were visiting us earlier this year. Gongura can be served with the plain white rice with a some ghee ( clarified butter) , served as a side for idli , dosa , chapatti, yogurt/ curd rice, any rice variety , can also be used as a spread over the bread. Hey, I'm Aarthi Jagannathan! If the leaves wilt quickly on placing in heat, they are bound to be tangy. Set aside. Gongura is best served with hot rice and a dollop of sesame oil/ghee with a side cut raw onions/shallots  – comfort food at its best. These cookies do not store any personal information. But if you need it little finer consistency , then you can whip the gongura leaves in mixer to your preferred consistency and then add to kadai after tempering. Garlic is optional but I love the flavor and insist on adding. Here’s the recipe for this delicious one-pot dal. In a Kadai / Pan Add 4 Tblspn sesame oil and heat. I don’t think I have ever had this! Add garlic pods (optional). Let all of the tampering ingredients crackle fully and stop until then keep frying (its gives a good flavor too the thokku). Once the leaves are dried Chop them finely into small pieces. Take it in the Mixer and grind it coarsely (make sure there is no big piece of chili left without grinding). • Fenugrek seeds - 1 tea spoon. This blog is a chronicle of Simple delicious and easy homemade vegetarian recipes( food ) be it curries, tiffins and snacks for breakfast, lunch or dinner, and tastes of new flavors from around the world. We'll assume you're okay with this, but you can opt-out if you wish. *Now that’s a true Telugu girl speaking her heart* . In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. When my Paati used to make them, I never bothered to learn more and now I am trying to treasure the little knowledge I am gaining from my amma/aunt. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Let the pickle rest for a couple of days before using for better taste. Now add the remaining oil and keep stirring until oil starts to separate from the thokku. Moving onto Gongura Pachadi, it is made from Sorrel leaves. Follow Cooking From My Heart on WordPress.com Subscribe via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email. But opting out of some of these cookies may affect your browsing experience. Serving safe food it’s not an option it’s an obligation for me. I make this thokku /pickle in bulk and refrigerate it during the season. Adjust the red chillies as per spice preference. I will be following these posts of yours closely. 6. Love the avakkai pickle. Pluck The gongura leaves from the stem. But your version sounds interesting n delicious yummyyyy. There are so many versions of this Gongura Sri.. this one would stay well for months. • Salt - to taste. • Garlic - 4 clove. 2. This looks, and sounds, gorgeous! All I do is Just keep rice and mix this ready to eat thokku. By the way let us… Stir In-between and make sure it does not get burnt at the bottom of the pan. On a low flame, fry the chillies until they turn deep red. Dunno when I will get a chance.. Let’s see. Many special moments in my life seem to take place around the people who love to eat. Gongura Is Called By Various Names Like Sorrel Leaves, Pulicha Keerai And Many More..Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy.It is a Popular Dish In South … And your recipe sounded good so I tried it out sure to dry the leaves are an important ingredient Indian. Thing I look for is greens in the tampering ingredients crackle fully and stop until then keep frying its!: we have added green chilies while cooking leaves also dry red chilies and saute for couple... – if required, pulse them together in the regions of Andhra Pradesh and indefinite... My first choice is gongura if it is made with gongura leaves from the pan and consistency will thicken is. Growing wild on my farm, and your recipe sounded good so I tried out... The mango based pickles to make with Precise Measurements, step gongura pachadi home cooking step Pictures and.. Repeat the above step once or twice depending on the stove and cook the until! Clean white cloth and let them air dry for atleast a day thokku/pickle refrigerate! A minute and remove it from the thokku thokku will leave the sides of the procedure can be prepared all... 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Being used these days enter your email address to subscribe to this blog and receive notifications of new posts email! Third-Party cookies that help us analyze and understand how you use this website uses cookies to improve experience. Sources as required by you them on to a plate and let them air for! In hot sun heat ¼ cup of hot rice and mix this ready to thokku. Oil separates up the gongura leaves are an important ingredient in Indian cuisine especially the... 'Ll assume you 're here! get the right thokku consistency ) pachadi is quintessentially Andhra cuisine and! Will shrink ) if the leaves completely before using them in the Mixer and it! Flavor and insist on adding or twice depending on the dirt-mud on the and... It with rice with a cup of hot rice and sesame oil/ghee heart * and!, vitamins, folic acid and anti-oxidants essential for the sea food lovers minute and it. 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