Gongura chutney. Gongura chutney is a popular pachadi made using red sorrel leaves. It can be served with rice or chapathi or dosa. Pin Recipe Print Recipe For best results follow the step-by-step photos above the recipe card The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice.
It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant. Pulicha Keerai Chutney / Gongura Chutney, a simple and healthy chutney recipe made from gongura leaves with minimal ingredients. You can have Gongura chutney using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Gongura chutney
- It’s 2 cup of gongura leaves.
- It’s 1 tbsp of namak.
- Prepare 1 tbsp of lal mirch powder.
- It’s 1 tbsp of dhaniya powder.
- It’s 1 tbsp of jeera powder.
- You need 1 tsp of haldi.
- Prepare 2 of lahsun.
- Prepare 2 of harimirch.
- It’s 4 tbsp of oil.
This is a simple version which I learnt from my mother in law. I had also shared another version of gongura chutney few years back. Gongura leaves are cooked in water till they become soft to remove all the sourness. Gongura Chutney Recipe, Andhra Style is an authentic dish from the cuisine of Andhra Pradesh.
Gongura chutney step by step
- Pan mein oil garam karein usme Lahsun harimirch ko bhune.
- Usme leaves dalkar 5min bhune.
- Phir sabhi masale dalkar 5min pakaye.
Though it is made all over India, but today, I have decided to write the Andhra version. Gongura (Red Sorrel leaves) is also known as ambada bhaaji in Maharasthra and pulichikirai in Tamil Nadu. Gongura is a green vegetable from the coastal regions of Andhra Pradesh which is very rich in iron, vitamins, floci acid and anti-oxidants. Mainly it is used to make pachadi / chutney / thogayal and sometime sas a pulihora because of its tangy taste. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh.
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