Coming to the pickles, Andhra Pradesh is well known for hot and spicy food where the popular pickles are the Aavakaaya(mango pickle), Nimmakaya(lemon pickle) and the famous not miss the Gongura pickle(sorrel leaves pickle). In Andhra, a lot of instant pickles are also prepared which can be consumed for 2 to 3 days. Most of these pachadis are made with vegetables, greens and dals.
Gongura is also known as Sorrelleaves, Hibiscuscannabinus, pulichakeerai, ambadi (in hindi). Sorrelleaves comes in two varieties, one is the green leaf and other red variety which is sourer than the green variety. Gongurais a very popular authentic Andhra pickle and available in abundance.
Gongura (Sorrel) leaves have sour taste and are rich in vitamins, anti-oxidants. Gongura as chutney or pickle is very popular in Andhra Pradesh. This is consumed more in other south Indian states also. To prepare the Gongura pickle, firstly remove the leaves from the stem and wash them thoroughly.
Dry pat the leaves until all the moisture is dry. Cut the leaves finely and keep them aside. Take little water and add tamarind (remove seeds) and bring it to a boil. Add garlic and blend the tamarind and garlic to a fine paste and keep aside.
Dry roast little fenugreek seeds and coriander seeds, powder them and keep aside. Add oil in a pan, add the leaves and fry them well till the moisture evaporates. As you keep frying the leaves they turn slightly brown in color and become mushy.
Lastly fry them till the leaves are completely dry and oil oozes out. Remove and keep aside. For tempering add little oil, dry red chillies, mustard seeds, cumin, urad dal, chopped garlic mix well and switch off the flame. Add a pinch of turmeric, asafetida, and curry leaves and mix well.
Add salt, chilli powder, roasted fenugreek and coriander powder and mix. Lastly add the gongura leaves and tamarind-garlic paste and mix well. The Gongura chutney is ready. Tamarind gives extra sourness to the chutney. There are many variations in preparing this chutney.
You can preserve this chutney for at least 3 months. It goes really well with rice, chapatti. You can also take a little chutney add choppedonions mix and eat with hot rice and ghee. Truly delicious! Use reasonable amount of fenugreek seeds to get nice flavor and any bitter taste of fenugreek will be neutralized by the sourness of sorrel leaves.
Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition. Similarly, “Gongura” is popular in Tamilnadu as well, which is called “pulichakeerai” in Tamil. The famous combination with “pulichakeerai” is “RagiKali/RagiMudde“, which once used to be a regular food for the people in villages (since these items easily available in agricultural forms).
It is highly recommended for sugar and heart patients to maintain their diet This gongura pachadi can be done using dry red chilies or green chilies. When Red chilies are used, the consistency of pachadi will be little hard (hence, more oil is needed in tempering) compared to green chilies which give a moist consistency.
Summary: a speciality pickle made with Gongura also called as Ambadi in maharastra
coriander leaves - 1 - tbsp
cumin seeds -1-tsp
curry leaves -2 -springs
garlic - 1/2 - cup
Gongura - 10 - bunch
hing - pinch - pinch
methi seeds - pinch - pinch
murstad seeds - 1 - tsp
Oil - 1 - cup
red chill dry - 3 - number
Red chilli powder - 1 - cup
salt - 0 - as per taste
Tamarind leaves - 10 - grams
turmuric - pinch - pinch
urad dal - 1 - tbsp
Pluck gongura leaves wash them in water and dry them in a cloth.Take a pan add 1/2 cup of then add the Gongura leaves cook till oil oozes out. Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste. Dry roast methi seeds,coriander seeds and make a powder. Take another pan for tempering add oil 1/2 cup,red chilli dry cumin seeds,murstad seeds,urrad dal, chopped garlic and switch of the flame, then add pinch of turmuri,hing,curry leaves and pour this mixture in to abig bowl. In that tempering add red chilli powder,salt,,coridaner and methi powder,then add cooked gongura leave then add tamarind and garlic paste mix well. This can be stored for 3 months.
From a nutritional point, sorrel can be an excellent food for many. It has high levels of vitaminsA and C. It also has moderate levels of potassium, calcium, and magnesium. Because of the oxalic acid in sorrel, it is not good for everyone.
Oxalicacid may aggravate the conditions of people with rheumatism, kidney or bladder stones. If you love sorrel when you first try it, learn to love it in small doses in the beginning. It has natural laxative properties that make consuming too much sorrel is a trial for the tummy.