Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, gongura (ambadi) pickle/chutney. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gongura (Ambadi) pickle/chutney is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life. They’re nice and they look fantastic.
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 Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with 'gongura' leaves called as sorrel leaves in english lingo.
To begin with this recipe, we have to first prepare a few components. You can have gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Get 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Prepare Pinch - heeng
- Get 1tsp- cumin seeds
- Get 1tsp - coriander seeds
- Take 2tbsp - Chana dal
- Make ready 2tbsp- urad dal
- Take 2tbsp - daalia
- Take 2-3tbsp - groundnuts
- Take 4 pieces-dried red chillies
- Prepare 5 pieces- small garlic cloves
- Take 1 medium size- diced onion
- Take 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Make ready 1/2tsp - turmeric
- Prepare as per taste Salt
- Make ready 1tsp - tamarind paste
We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. 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.
Steps 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.
Delicious Gongura Pickle is ready to be served with hot rice. Serve it with hot rice and ghee / gingely oil. Gongura pachadi recipe or gongura chutney. 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.
So that’s going to wrap it up with this special food gongura (ambadi) pickle/chutney recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
