Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, gongura (ambadi) pickle/chutney. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look 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 is actually a green leafy veggie that' s called as sorrel leaves in english , pulicha keerai in Tamil , Ambadi in hindi etc.
Gongura (Ambadi) pickle/chutney is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Prepare 3tbsp- gingelly oil
- Make ready 1tsp- mustard seeds
- Prepare Pinch - heeng
- Make ready 1tsp- cumin seeds
- Prepare 1tsp - coriander seeds
- Prepare 2tbsp - Chana dal
- Make ready 2tbsp- urad dal
- Get 2tbsp - daalia
- Take 2-3tbsp - groundnuts
- Get 4 pieces-dried red chillies
- Get 5 pieces- small garlic cloves
- Prepare 1 medium size- diced onion
- Make ready 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Prepare 1/2tsp - turmeric
- Make ready as per taste Salt
- Make ready 1tsp - tamarind paste
This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this. Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine. Its made of fresh Gongura leaves and spices. Spice, sour are the main aspects of the dish.
Steps 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.
We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa. For this Weekend Herb Blogging, I am going to blog on something that's very dear to my heart and land! Gongura akku as in telugu are the sour leaves known It is also known as Ambadi (Marathi in India), Ambada, Pitwaa, or Pulicha Keerai, Kenaf, Sour Spinach, Red Sorrel, or Roselle in other languages. Its scientific name is Hibiscus Sabdariffa.. Gongura Leaves Pachadi - Chutney - Pickle.
So that is going to wrap this up with this special food gongura (ambadi) pickle/chutney recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
