Gongura or sorrel leaves are the king of the green leaves. This gongura is also called with sorrel leaves, pulicha keerai, hibiscus cannabinus and ambadi in different languages. We can gain two varieties in this sorrel leaves one is green leaf and other is red variety. This red variety sorrel leaves will give sour taste but good for health. Gongura is famous in Andhra so it is called with name Andhra mother. If you have plan of visiting Andhra Pradesh in india then don’t forget to taste this gongura pickle.
The leaves of sorrel are used in making of pickles, biryani, curries and also a flavor in meat dishes like chicken gongura or mutton gongura. And I like gongura dal or sorrel dal which gives a different taste and takes me too high while eating with hot ghee with rice. If you visit the restaurants in Andhra you will find the gongura pickle is served to you as a side dish for any biryani or fried rice items. Especially Guntur district in Andhra Pradesh is famous for gongura or sorrel leaves where you can find the fresh and natural sorrel leaves. Today I am introducing you with cool and spicy tangy gongura pickle recipe. Collect the ingredients and start making this pickle for your meal.
Gongura pachadi / Red sorrel leaves pickle Andhra mother
- Gongura / Sorrel leaves– 5 cups
- Green chilies – 20
- Garlic cloves – 15
- Tomatoes – 2
- Temper seeds – 2tbsp
- Red chili powder – 2tbsp
- Salt (required)
- Cumin seeds – 1tbsp
- Tamarind – small lemon size
- Coriander leaves
- Oil – 5tbsp
- Red chilies – 2
- Curry leaves
How to Make
Step 1: Wash the gongura / sorrel leaves 4 – 5 times in water. Keep this a side.
Step 2: Take a vessel add green chilies to it.
Step 3: Put the washed gongura / sorrel leaves on green chilies.
Step 4: Keep the tamarind on the leaves. Cut the tomatoes into pieces and place those pieces on leaves.
Step 5: Pour tea glass of water into it.
Step 6: Keep this vessel on stove and give a medium flame.
Step 7: Cover the vessel with a lid. Allow it to cook till 15 minutes. You can observe the water disappears from the leaves.
Step 8: Turn off the flame and separate the gongura / sorrel leaves from the vessel and keep it in other vessel.
Step 9: Now collect the remaining ingredients cooked green chilies and tamarind into a jar.
Step 10: Add salt, cumin seeds, red chili powder, cooked tomatoes and garlic cloves to the jar.
Step 11: Grind all the ingredients nicely to a smooth paste.
Step 12: Add this paste into a vessel containing cooked gongura / sorrel leaves.
Step 13: Add coriander leaves also. Start mixing the paste and cooked gongura / sorrel leaves as shown in below figure.
Step 14: Keep this vessel a side.
Step 15: Take small vessel on stove for tempering. Add oil to it.
Step 16: After oil getting hot add tempering seeds and red chilies.
Step 17: Fry them in the oil for 3 minutes. Add curry leaves.
Step 18: Now put the gongura paste which we kept a side into this oil.
Step 19: Mix the paste along with oil nicely.
Step 20: Turn off the flame.
Tasty gongura pickle or sorrel pickle is ready to eat.
Note: If you like you can add onion pieces to the gongura pickle. It tastes good.
This gongura or sorrel pickle this can be stored for a week in refrigerator. Add onion pieces in tempering or after preparing of the gongura pickle. This tastes awesome. Enjoy eating this spicy Gongura pachadi or sorrel leaves pickle.
As we know that how green leafy vegetables useful for health, same way gongura / sorrel leaves also consists of some health benefits. Sorrel leaves consist of rich anti oxidants and vitamins. Gongura not only gives sharp and tangy taste but also array of health benefits like build strong bones, strengthen the immune system, boosts eyesight, reduce skin conditions, lowers blood pressure, slows the aging process, fight with heart diseases, improves kidney health and prevents cancer. Consuming of sorrel item in food gives good fiber, iron, vitamin c, vitamin B-6, potassium, magnesium and calcium to body.