Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, gongura (ambadi) pickle/chutney. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
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. Gongura Pachadi or chutney is no doubt an Andhra Special dish.
Gongura (Ambadi) pickle/chutney is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Gongura (Ambadi) pickle/chutney is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Make ready 3tbsp- gingelly oil
- Make ready 1tsp- mustard seeds
- Make ready Pinch - heeng
- Prepare 1tsp- cumin seeds
- Make ready 1tsp - coriander seeds
- Get 2tbsp - Chana dal
- Prepare 2tbsp- urad dal
- Get 2tbsp - daalia
- Get 2-3tbsp - groundnuts
- Get 4 pieces-dried red chillies
- Prepare 5 pieces- small garlic cloves
- Get 1 medium size- diced onion
- Make ready 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Make ready 1/2tsp - turmeric
- Make ready as per taste Salt
- Prepare 1tsp - tamarind paste
Gongura is a plant,Roselle (Hibiscus sabdariffa), grown for its edible leaves in India. These leaves are used in south central Indian cuisine to impart a tart flavour. Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine. Its made of fresh Gongura leaves and spices.
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. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice ! Once cool , transfer to a dry clean glass container. Delicious Gongura Pickle is ready to be served with hot rice.
So that is going to wrap this up with this special food gongura (ambadi) pickle/chutney recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
