Gongura plant belongs to the family of roselle plant. Gongura leaves also known as sorrel in english , pulichakeerai in tamil, pundi soppu in north karnataka gorkura in odisha, meenpuli in kerala,ambaadi in marathi etc… This plant is grown for its edible leaves, most commonly found in southern india. Gongura comes in two varieties one in green stem and other in red stem. The red stem ones are more sour than the green stem ones. Gongura is a rich source of folic acid, vitamin, iron, and antioxidants which are essential for human nutrition. This gongura chutney also popularly known as gongura pachadi. This Gongura is an essential part of Andhara cuisine. Though in Andhra Gomgura leavesare used in many dishes, this chutney version is very popular. This Andhra style chutney is made with Gongura/sorrel leaves, red dry chillies garlic and other spices. this leafy vegetable has as distinctive sour taste. This sour and spicy chutney once tasted will make you crave for more. Other than preparing chutney you can make daal as well. My granny hails from andhra hence she was aware of the nutrient content in this leafy vegetable. She would prepare this chutney which would turn our meal wonderful. This Gongura chutney recipe is a age old recipe practiced by generations. Hence I thought of sharing the recipe on the blog.
Ingredients
- Gogura/ sorell leaves: 1 bowl(cleaned)
- Dry chilli : 3/4 bowl
- Onion : 4 no. ( finely chopped)
- Garlic pods :1 cup
- Jaggery : 3/4 cup
- Tamarind Pulp : extracted from 1 lemon size tamarind
- Salt : to taste
- Turmeric powder : 2tbsp
- Oil : 150ml+ 2tbsp
Instructions
-
To start with pluck the leaves from the stem. Wash them and clean.
- Measure the leaves. it should be tightly packed to fill a bowl.
- Rinse them thoroughly few times in a clean water, drain the water completely.
- Spread them on a clean cotton cloth and dry them till leaves wilt slightly and no moisture is left in the leaves.
- In a pan add oil and drychillies and fry them for about 10 minutes on a medium flame.
- Transfer it to plate and allow it to cool.
- To the same pan add Gongura/ sorell leaves and saute on a medium flame till moisture evaporates. Allow it to cool.
- In a mixer jar grind the dry chillies first.
- Then to this add gongura/sorell leaves, jaggery, tamarind pulp and salt to taste.
- Grind them to a smooth paste without adding excess water.
- In a thick bottomed kadai add 150 ml oil . Heat it
- Add mustard seeds . Allow it to splutter.
- Add 1 cup garlic pods and fry well.
- Add finely chopped onions and fry till tranculent.
- Add turmeric powder and saute for a second.
- Lastly add ground paste, fry till oil releases from the sides and mixture starts leaving the vessel easily.
- Switch off the flame, Allow it to cool. Store in a dry airtight jar.
- This can be had with warm rice with a dash of ghee or oil. Or use as a pickle foe curd rice,chapathi, dose etc…
Note: Do not add thick stems as it will not blend. You can avoid garlic if you do not like. Make sure to use dry spoons while serving. While picking the leaves make sure to select the good ones discard torn and dotted ones. Make sure to clean and leaves should not be damp.
