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Tuesday, May 26, 2015

GONGURA PACHADI/SORREL LEAVES PICKLE / CHUNEY/ AMBADA CHUTNEY

AUTHOR : CHEF MOHAN 


GONGURA PICKLE/CHUTNEY forms very important part in Andhra cuisine,Andhras identify them selves as Gongura loving race.so is the love for this leafy veggie in the state of Andhra pradesh (southern India) 






Main Ingredients:


4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste


Tempering:/Tadka/Seasoning/Popu/Talimpu 


3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves


Method 



Seperate the gongura leaves from the stalks and leave them in an open cool and dry place for 1 day so that the leaves wither.







After 1 day wash the leaves.Spread over kitchen towel.





Dry them on kitchen towel (no moisture to be present ,else the Pickle will get spoiled ) 








Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it 










becomes soft.Remove and cool.The fried leaves as shown in picture 






In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stiring constantly till light brown.

Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.







Grind these above ingredients with salt.








Grind to coarse powder 







Now add crushed garlic and the fried gongura leaves and grind very coarsely










It should not be soft


SEASONING /TADKA/POPU/TALIMPU 






Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.











Remove from fire and add to the ground gongura pachadi along with the oil.This pickle does require  bit more oil like most pickles.









This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.




Notes:


we have  used the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while 





Second Method (Instant) Gongura chutney 


.
1)Seperate the gongura leaves from the stalks and leave them in an open cool and dry place for 1 hour  so that the leaves wither.After hour  day wash the leaves.Spread over kitchen towel.



2)Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it becomes soft.Remove and cool.The fried leaves as shown in picture 


3)Take another  vessel add 1 tbsp oil and add methi(fenu greek/Menthulu)  seeds (just 1/8 th tsp) and fry till light brown and then add Dry red chillies and Mustard seeds (Rai/Avaalu) ,Garlic - Skinned (optional)  and fry sirringconstantly till light brown.Remove from fire and cool.


4) Grind these above ingredients with salt.Now Add to this paste  fried gongura leaves and grind very coarsely.It should not be soft.



Seasoning /Tadka/Popu /Talimpu 


1) Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.


Now add the whole dry chillis and curry leaves and fry for 20 seconds.

Remove from fire and add to the ground gongura pachadi along with the oil.This pachadi does require  bit more oil like most pickles.

This will last for 2-3 days 


Note :


Please add few methi seeds ,other wise the pickle /chutney turns out to be bitter 

Some may add chopped onion along with Popu/Tadka for extra taste,it is up to you !!!!