Easiest Way to Make Appetizing Gongura Chutney(pitwaa chutney)

Gongura Chutney(pitwaa chutney). 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.

In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe. This delicious chutney can be stored in the refrigerator for a week. You can cook Gongura Chutney(pitwaa chutney) using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Gongura Chutney(pitwaa chutney)

1. It's of gongura.
2. It's of red chillies.
3. You need of green chillies.
4. It's of of urad dal(split black gram).
5. Prepare of chana dal(split bengal gram).
6. Prepare of jeera(cumin seeds).
7. You need of hing(asafoetida).
8. You need of Salt.
9. You need of groundnut oil.
10. It's of rai(mustard seeds).
11. You need of small piece of Imli (tamarind).

Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with 'gongura' leaves called as sorrel leaves in english lingo. Gongura Chutney Recipe, How To Make Gongura Chutney Andhra Style. Gongura is used to make Andhra gongura pickle, gongura pappu, gongura chutney, gongura chicken curry and gongura mutton. Here at home, we make gongura chutney also called pulicha keerai thuvaiyal

Gongura Chutney(pitwaa chutney) instructions

1. Pluck out all the leaves. Then clean it with salt water first. Then clean it three to four times in fresh water to remove impurities. If you are making on a large scale, dry the leaves on a cotton cloth till they are dry. Orelse you can cook directly. But make sure you drain out all the water..
2. In a pan heat one spoon oil. Roast chana dal, udad dal green chillies, red chillies, jeera. Transfer it into a plate..
3. In the same pan put the leaves, turmeric and fry it on a low flame till they are cooked. It turns into a fine paste. Add a small.piece of tamarind to it..
4. In the same pan add the remaining oil and roast rai, heeng and udad dal. Add one red chilli. You can even add two pinches of turmeric and red chilli powder..
5. In a blender, blend the paste and the chillies and dal. Add salt as per taste. Transfer it into a bowl and add the seasoning once it cools down. Its ready to be served..
6. You can add more chillies according to your taste..

Pulicha keerai chutney (thokku) in Tamil. Gongura is a green vegetable from the coastal regions of Andhra Pradesh which is very rich in iron, vitamins, floci acid and anti-oxidants. Add the gongura leaves and stir fry over medium flame for few minutes. When the leaves change colour and becomes wilted, switch off and cool. Gongura Chutney recipe - How to make Gongura Chutney.