Recipe: Delicious Gongura Pickle

Gongura Pickle. Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. Guntur gongura pachhadi/traditional gongura pickle/how to make sorrel leaves pickle. suneetha chowdhary. Gongura pickle is one pickle that every Andhrite identifies as the essence of home food !

Gongura Pickle: Gongura Pickle is one of the famous dish in South India, mostly in the State of Andhra Pradesh. This pickle is made from the green leaves of Roselle plant and can be stored for a. Delicious Gongura Pickle is ready to be served with hot rice. You can have Gongura Pickle using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Gongura Pickle

1. You need 2 of small bunch Gongura bhaji.
2. You need 1 of lemon sized tamarind ball.
3. It's 14-15 of Garlic cloves.
4. It's 1 tablespoon of coriander seeds.
5. You need 1 tsp of methi seeds.
6. You need 1 tsp of cummin seeds.
7. It's 1/2 tsp of mustard seeds.
8. You need 2 tbs of red chilli Powder (or according to taste).
9. Prepare 1/4 tsp of turmeric Powder.
10. It's to taste of Salt.
11. Prepare 1 of small cup oil.

Serve it with hot rice and ghee / gingely oil. Stays good for months with or Usually red varity gongura are more tangy and good for pickles. Gongura Pickle Ambadi Recipe, Achar, How To Make Gongura Pickle Ambadi Recipe. Gongura Pachadi or chutney is no doubt an Andhra Special dish.

Gongura Pickle instructions

1. Wash and dry Gongura leaves. Then chop it..
2. Dry roast coriander seeds and methi seeds and make a powder.
3. Boil tamarind in a little water, keep aside to cool.
4. Once cool add 10-12 garlic cloves and grind along with tamarind into paste.
5. In a kadai add half oil and fry Gongura leaves till it gets dry and remove keep aside.
6. In the same kadai add remaining oil add cummin, mustard, dry red chillies, remaining chopped garlic and prepare tadka.Off the gas.
7. Add turmeric, salt, chilli Powder, dry coriander methi Powder nmix.
8. Now add tamarind paste and Gongura leaves mix well..
9. Your pickle is to ready to serve..
10. U can store this pickle for 2-3 months..

In olden days this used be one among other. Gongura is a plant, Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.