Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, gongura (ambadi) pickle/chutney. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Gongura Pickle Ambadi Recipe, Achar, How To Make Gongura Pickle Ambadi Recipe. 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.
Gongura (Ambadi) pickle/chutney is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Take 3tbsp- gingelly oil
- Get 1tsp- mustard seeds
- Get Pinch - heeng
- Prepare 1tsp- cumin seeds
- Get 1tsp - coriander seeds
- Prepare 2tbsp - Chana dal
- Get 2tbsp- urad dal
- Prepare 2tbsp - daalia
- Take 2-3tbsp - groundnuts
- Make ready 4 pieces-dried red chillies
- Take 5 pieces- small garlic cloves
- Take 1 medium size- diced onion
- Get 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Take 1/2tsp - turmeric
- Take as per taste Salt
- Take 1tsp - tamarind paste
Gongura pickle is one pickle that every Andhrite identifies as the essence of home food ! How to make Gongura Pickle Andhra Style: First clean the gongura or sorrel leaves and then wash nicely. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste.
Instructions 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.
Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe. This delicious chutney can be stored in the refrigerator for a week. Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine.
So that is going to wrap it up with this special food gongura (ambadi) pickle/chutney recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
