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