Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sorrel leaves chutney gongura chutney. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
Sorrel leaves chutney gongura chutney is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Sorrel leaves chutney gongura chutney is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook sorrel leaves chutney gongura chutney using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sorrel leaves chutney gongura chutney:
- Get 200 gm sorrel leaves
- Prepare 1-2 tomatoes
- Get 2 tbsp grinded coriander, cumin and fenugreek powder
- Take 5-6 Green chilli
- Get 3-4 curry leaves
- Make ready 2 red chilli powder
- Take 3-4 garlic cloves
- Make ready 1 tablespoon oil
- Get to taste Salt
This is absolutely excellent on chicken, fish, or pork, or in sandwiches. It is great for when you have an over-abundance of sorrel during the Christmas season. Red Sorrel Leaves Chutney or Gongura Pachadi is a very special condiment in India's southern state of Andra Pradesh. Here is the simple recipe for preparing Gongura Chutney.
Steps to make Sorrel leaves chutney gongura chutney:
- Grind Green chilli
- Grind coriander seeds, cumin seeds, fenugreek seeds into a powder
- Boil sorrel leaves, tomato in a pan by adding 1 table spoon of oil, add green chilli paste once it is half cooked. Then add coriander, cumin and fenugreek powder into it. Close the lid and keep the stove in low flame. Once it is cooked take other pan for tadka. In that pan pour oil, once the oil heats add red chiili, garlic, curry leaves, now add this tadka into sorrel leaves
- Take it into a bowl and serve hot with rice /chapathi /roti.
Gongura chutney / Pulicha Keerai Thovaiyal is a popular Andhra dish. Gongura leaves are sour in taste and high in vitamins, minerals and Remove the gongura leaves from the stem, wash it in tap water and keep this aside. Heat oil in a pan and roast all the ingredients listed under " To Saute" list. A spicy chutney prepared using either red or green Sorrel leaves. Andhra Gongura Thokku served with Rice and Ghee is a staple and favorite food of people from Andhra Pradesh.
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