Petitchef

Gongura pachadi (red sorrel leaves pickle)

Main Dish
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4
Gongura (red sorrel leaves) 1 kg

Dry red chillies 250 g

Cumin (jelakara) seeds 4 teaspoons

Coriander seeds (daniyalu) 4 teaspoons

Fenugreek seeds (mentulu)4 teaspoons

Oil 7 tbsp

Garlic (velipayalu) 4

Turmeric (pasupu) a pinch (chitikadu)

Hing (inguva) a  pinch (chitikadu)

Salt as per taste


Seasoning:

Channa dal (senagapappu) 4 teaspoons

Mustard seeds (avalu) 4 teaspoons

Udad dal (minapappu) 4 teaspoons

Preparation

  • Wash gongura leaves and live in the sun to dry till water evapourates. Take a pan with 2 tablespoons of oil.
  • Add red chillies,coriander,fenugreek,cumin and fry. Let it cool and make a coarse powder. Keep aside.
  • In the same pan remove oil and fry gongura leaves on a low flame. The leaves changes its colour and the quantity is reduced to half.
  • Once the leaves are cool enough,grind them with 3 garlic,turmeric powder,salt and the powder which you made it before.
  • Don't grind it into smooth paste ,it should be coarse. Then in a another pan take the remaining oil.
  • When oil is hot add the seasoning,remaining garlic (crushed) and hing.
  • Then add the gongura paste and saute for a 2 minutes.

Photos

Gongura Pachadi (Red sorrel leaves pickle), photo 1Gongura Pachadi (Red sorrel leaves pickle), photo 2




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