Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, ambadi/gongura/sorrel leaves chutney. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Ambadi/Gongura/Sorrel leaves Chutney is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Ambadi/Gongura/Sorrel leaves Chutney is something that I have loved my entire life.
(Gongura Chutney, Gongura Pachadi, Pulicha Keerai Thuvayal, Ambadi ki Chutney) Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty condiment from the state of Andra Pradesh. It is also found in other states of India, as well as in some other countries. Red Sorrel has a naturally sour taste. Gongura Pachadi: Sorrel Leaves Chutney to boost Metabolism, Immunity Jump to Recipe Print Recipe Gongura Pachadi (chutney or pickle) is a typical Andhra side dish.
To begin with this particular recipe, we must prepare a few components. You can have ambadi/gongura/sorrel leaves chutney using 21 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Ambadi/Gongura/Sorrel leaves Chutney:
- Take Chutney ingredients
- Take 1big bowl Ambadi leaves/Gongura
- Take 1 tsp oil
- Make ready 8-10 cloves garlic
- Prepare 1 inch ginger
- Make ready 6-7 Dry Red chillies (can vary according to taste)
- Take 1/2 tsp methi(Fenugreek) seeds
- Make ready 1 tsp coriander seed
- Get 1 tsp Cumin seeds
- Make ready 2 tsp peanuts
- Take to taste Salt
- Prepare as per need Water for adjusting thickness
- Make ready Tadka/ tempering
- Prepare 2-3 tsp Oil
- Take 1 tsp Mustard seeds
- Make ready 1 tsp Cumin seeds
- Get 1/2 tsp asafoetida
- Make ready 1-2 Dry red chilli
- Get 8-10 Curry leaves
- Make ready 1 tsp Chana dal(Bengal gram)
- Get 1 tsp Peanuts (if you are a great fan of it)
I generally make a big batch and keep it in the refrigerator. Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
Instructions to make Ambadi/Gongura/Sorrel leaves Chutney:
- Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilli, peanuts. Remove it aside and cool it
- In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it
- In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required.
- Remove the paste in bowl to serve.
- For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins.
- Pour the tempering over the chutney. And it's ready to eat
- Traditionally it's had with steamed rice.
Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. It also increases appetite since it is high in vitamin C. Sorrel Leaves Chutney#AndhraSpecialGonguraPachadi #GonguraChutney #SorrelLeavesChutney #homecooking. #pach. Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney Andhra Gongura Pachadi Recipe is a delicious and spicy chutney with the gongura leaves as the star ingredient.
So that’s going to wrap it up for this special food ambadi/gongura/sorrel leaves chutney recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
