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.

Gongura Chutney 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 cook Gongura Chutney using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Gongura Chutney

  1. Prepare 1 bunch of Gongura leaves.
  2. You need 1 cup of Groundnut.
  3. Prepare 1 tsp of Cumin seeds.
  4. It’s 6 of Garlic pods.
  5. Prepare 6-8 of Green chillies.
  6. It’s 1 tsp of Salt.
  7. You need 2 tsp of Cooking Oil.
  8. Prepare 1 tsp of Musterd seeds.

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 instructions

  1. Keep all ingredients ready.
  2. Oil roast everything in kadai except salt, put it in mixer jar along with salt and grinde to paste by adding minimum water..
  3. Transe chutney to a bowl and give tadaka. Can be eaten with chapati and rice..

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. How to Make Gongura leaf chutney In a pan, heat oil and fry all the ingredients except mustard.

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