Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gongura (ambadi) pickle/chutney. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Gongura (Ambadi) pickle/chutney is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Gongura (Ambadi) pickle/chutney is something that I’ve loved my whole life.
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.
To begin with this recipe, we must first prepare a few ingredients. You can have gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Prepare 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Make ready Pinch - heeng
- Get 1tsp- cumin seeds
- Take 1tsp - coriander seeds
- Prepare 2tbsp - Chana dal
- Prepare 2tbsp- urad dal
- Make ready 2tbsp - daalia
- Make ready 2-3tbsp - groundnuts
- Take 4 pieces-dried red chillies
- Prepare 5 pieces- small garlic cloves
- Make ready 1 medium size- diced onion
- Prepare 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Take 1/2tsp - turmeric
- Prepare as per taste Salt
- Prepare 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.
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.
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 it up with this exceptional food gongura (ambadi) pickle/chutney recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
