AMABADICHE CHUTNEY, GONGURA THOGAYAL, GONGURA PICKLE

I have already posted Ambadi che dal or Gongura dal.  Now I am presenting the pickle, thogayal, chuntey you can give any name to it.  It can be served with roti, dal rice and with hot rice and ghee.

Gongura is a tropical plant that is edible as it is or cooked with lentils or with meat, chicken and shrimp as I learnt from a friend.  It is nutritious and rich in anti-oxidants too.  It really tastes good.  It is also good for diabetic and heart patients.    Because of the oxalic acid in sorrel leaves, it is not good for the people who are suffering from reheumatism, kidney or bladder stones.  You must try with little quantities always.  It has natural laxative properties that make consuming too much is a trial for the tummy.   It is a famous pickle of Andhra Pradesh.

Gongura pickle, chutney, thogayal

watch youtube:  ambadiche pickle, gongura pickle                                 ambadiche pickle, gongura pickle 


Let us look at the recipe now:

Ingredients:

1 bunch of fresh gongura leaves/red sorrel leaves (separate leaves from the stalks, wash and dry them)

gongura leaves

10 whole red chillies
1/2 tsp methi seeds
1 tbsp urad dal
1 tbsp chana dal
2 tbsp coriander seeds
3-4 garlic cloves
2 tbsp oil
salt as per taste

Tempering:

4 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
2 garlic cloves
2 whole dry red chillies
few curry leaves.

ingredients for the chutney,thogayal, pickle

Method:

Heat 1 tbsp oil in a kadhai, add the leaves and saute them till soft. remove it and cool.
In the same vessel add one tbsp oil  fry methi seeds, red chillies, urad dal, chana dal, coriander seeds, garlic cloves  till brown.  remove and cool them.

Grind the masalas in a mixer, add the sauted gongura leaves and grind coarsely.

In a kadhai, heat 4 tbsp oil.  Add mustard seeds, cumin seeds, garlic cloves, red chilly, curry leaves and prepare tempering and allow to cool.   Add this to the ground  gongura chutney and serve with rice and ghee, or dal rice or curd rice.


Tips: this can be stored in the fridge.  whenever you make pickle, remember that there should be sufficient oil in it to preserve for a long time.  You can dry the leaves in hot sun for two days for making the pickle and storing for a longer period.

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