Gongura chutney | Andhra special chutney | Pulicha Keerai Chutney
Recipe by Kanchana
Gongura pacchadi is quintessentially a Telugu cuisine along with pacchadi (chutney or relish). While it has many culinary uses, the most popular is the pickled version & because of the added tamarind in it, pregnant women in India prefer to have it often with medium level of spice.
Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety. Gongura is popular in the state of Andhra Pradesh, Telangana, Manipur, Tripura and also Mizoram. A baby gongura leaf is a full leaf. As the leaf grows older, the leaf splits into four or more parts.
Gongura is a very rich source of iron, vitamin C (immunity), folic acid and anti-oxidants essential for human nutrition. It helps cool any inflammation and heat in blood. Infact, fresh leaves of Gongura help stimulate the stomach and sharpen the appetite.
Good Gongura leaves for preparation: Leaves which are fresh & green (in left-side image) are apt for making chutney , whereas the ripe ones (yellowish in color) are supposed to be picked out.
Ingredients:
Onion - 5
Gingelly Oil - 200 ml
Mustard Seeds - 1 tbsp
Urad Dal - 50 g
Red Chilly (dried) - 8 to 10
Garlic - 5-8
Tamarind - 1 marble size
Salt - as required
Preparation Method:
i) Heat 100ml of Gingelly oil in a kadai (frying pan)
ii) Fry Mustard seeds & Urad dal until light brown & crisp
iii) Add 8-10 red Chillies for 1-2 minutes
iv) Add 5-8 garlic pieces
v) Add tamarind & keep frying for 2-3 minutes
vi) Add salt , as needed
vii) Switch off gas
Transfer contents to a plate
Take another pan,
i) Heat oil in kadai (pan)
ii) Add cut onions & fry till golden brown
iii) Add washed 'Gongura Leaves' now & keep frying
iv) After 2 mins, leaves turn soft & shrunk
v) Switch off gas
Transfer all the contents into a grinding jar & make them to a paste.
Final Step:
i) Heat oil in Kadai (pan)
ii) Put back the grinded paste in Kadai & allow the oil to fill in
iii) Keep stirring for 5 minutes until the oil gels with the paste.
Switch off....And you're done!
Gongura Chutney , can be had with
i) Rice
ii) Chappati
iii) Dosa
iv) Idly
v) Poori
vi) Upma
and 'Just like that' as well!
Bon Appetit!
Good Gongura leaves for preparation: Leaves which are fresh & green (in left-side image) are apt for making chutney , whereas the ripe ones (yellowish in color) are supposed to be picked out.
Ingredients:
Gongura Leaves - 1 full bunch
Onion - 5
Gingelly Oil - 200 ml
Mustard Seeds - 1 tbsp
Urad Dal - 50 g
Red Chilly (dried) - 8 to 10
Garlic - 5-8
Tamarind - 1 marble size
Salt - as required
Preparation Method:
i) Heat 100ml of Gingelly oil in a kadai (frying pan)
ii) Fry Mustard seeds & Urad dal until light brown & crisp
iii) Add 8-10 red Chillies for 1-2 minutes
iv) Add 5-8 garlic pieces
v) Add tamarind & keep frying for 2-3 minutes
vi) Add salt , as needed
vii) Switch off gas
Transfer contents to a plate
i) Heat oil in kadai (pan)
ii) Add cut onions & fry till golden brown
iii) Add washed 'Gongura Leaves' now & keep frying
iv) After 2 mins, leaves turn soft & shrunk
v) Switch off gas
Transfer all the contents into a grinding jar & make them to a paste.
Final Step:
i) Heat oil in Kadai (pan)
ii) Put back the grinded paste in Kadai & allow the oil to fill in
iii) Keep stirring for 5 minutes until the oil gels with the paste.
Switch off....And you're done!
Gongura Chutney , can be had with
i) Rice
ii) Chappati
iii) Dosa
iv) Idly
v) Poori
vi) Upma
and 'Just like that' as well!
Bon Appetit!
Gongura Pickle / Ambade ka achar is one of my favorite pickles. Especially the pickle made in Andhra style has an everlasting taste. Thank you for showing the delicious recipe. I will definitely try this weekend.
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