Among all the green leafy vegetables the Red sorrel / gongura occupies the first position both in taste and health. Hope you heard about lot of dishes made with gongura or red sorrel leaves. But today how to make is presenting the tasty red sorrel leaves stored pickle recipe. Some people are having habit of starting their meals by tasting the pickles. So this gongura nilva pachadi would be all time favorite for pickle lovers. This pickle is called with different names like red sorrel stored pickle or pulihora gongura pachadi or pulicha keerai chutney. Pickles are two types instant and stored. This red sorrel leaves stored pickle comes under stored type. For preparing this pulihora gongura pachadi I have used red stem sorrel. By using these leaves pickle will give little sour taste.
After washing sorrel leaves don’t forget to dry it on cloth. Rub the leaves along with dry cloth so that the cloth absorbs the excess water present in the leaves. Once the pickle is prepared in large amount it can be stored for 6 months. Adding the red chilies gives spiciness to the chutney. Preparing of red sorrel leaves stored pickle is so easy that you can finish it within 30 minutes if all ingredients are ready. Gongura or red sorrel is called as Andhra mother. It is very famous in Guntur district of andhrapradesh. So it is well called with name Guntur gongura. Taste the flavor of this sorrel pickle with hot rice and ghee. Here is the recipe of Andhra mother pulihora gongura pachadi or red sorrel leaves stored pickle.
Red Sorrel leaves stored pickle / pulihora gongura nilva pachadi
- Red sorrel leaves / Gongura – 4 cups
- Red chilies – 20
- Tamarind – 1 big lemon size
- Fenugreek seeds – 1 tbsp
- Salt (required)
- Tempering seeds – 3tbsp
- Cumin seeds – 2tbsp
- Oil – 1 cup
- Garlic Cloves – 20
- Curry leaves
How to Make
Step 1: Peel the garlic skin and keep it a side.
Step 2: Wash the gongura / red sorrel leaves in water for 3 times.
Step 3: Drain the red sorrel leaves and put them in a dry cloth.
Step 4: Leave the red sorrel leaves or gongura leaves on cloth for 10 minutes so that the cloth absorbs the water. Keep the leaves a side.
Step 5: Take a pan on stove add 3tbsp of oil and give a medium flame to it.
Step 6: After oil getting hot add tempering seeds into the oil.
Step 7: Fry the tempering seeds till sizzling. Add cumin seeds. Now put the red chilies into it.
Step 8: Fry the red chilies for 5 minutes. Turn off the flame.
Step 9: Collect this mixture into a jar. Let it cool.
Step 10: Meanwhile take other pan and fry the fenugreek seeds. (use dry pan don’t add oil).
Step 11: After 2 minutes turn off the flame and put these fenugreek seeds in jar containing fried red chilies.
Step 12: In the same pan add 2tbsp of oil and fry the red sorrel leaves or gongura leaves.
Step 13: Fry the red sorrel leaves for 5 minutes (red sorrel leaves color will change).
Step 14: Turn off the flame.
Step 15: Take the jar which containing fried red chilies and fenugreek seeds.
Step 16: Add required salt, garlic cloves and tamarind to it.
Step 17: Now grind these ingredients. You will obtain powder.
Step 18: Add fried gongura or red sorrel leaves into this powder.
Step 19: Again grind the mixture for 1 minute (Don’t grind smoothly). It will form a paste with red sorrel leaves. Keep the jar a side.
Tempering the red sorrel stored pickle
Step 20: Now take a fresh pan on stove add remaining oil to it.
Step 21: After oil getting hot add tempering seeds. Put two red chilies into oil and fry till sizzling.
Step 22: Beat the garlic cloves (2) with weight and add it into oil.
Step 23: Add curry leaves. Put the red sorrel paste or gongura pickle into this mixture.
Step 24: Mix it well. Red sorrel stored pickle is ready to taste.
Step 25: Store this pickle in air tight container after it gets cool.