Recipe: Appetizing Ambadi/Gongura/Sorrel leaves Chutney

Ambadi/Gongura/Sorrel leaves Chutney. If you like Sour Taste then this is a very tasty and Yummy Chutney ,Must Try!! Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women Gongura and red chilli chutney is very. Andhra Gongura Pachadi or this Andhra-style chutney made of sorrel leaves an authentic delicacy to Telugu cuisine.

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. Gongura Pachadi or chutney is no doubt an Andhra Special dish. You can have Ambadi/Gongura/Sorrel leaves Chutney using 21 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Ambadi/Gongura/Sorrel leaves Chutney

1. It's of Chutney ingredients.
2. You need of Ambadi leaves/Gongura.
3. You need of oil.
4. Prepare of garlic.
5. You need of ginger.
6. You need of Dry Red chillies (can vary according to taste).
7. You need of methi(Fenugreek) seeds.
8. Prepare of coriander seed.
9. You need of Cumin seeds.
10. It's of peanuts.
11. You need of Salt.
12. It's of Water for adjusting thickness.
13. You need of Tadka/ tempering.
14. You need of Oil.
15. It's of Mustard seeds.
16. You need of Cumin seeds.
17. You need of asafoetida.
18. It's of Dry red chilli.
19. You need of Curry leaves.
20. It's of Chana dal(Bengal gram).
21. It's of Peanuts (if you are a great fan of it).

In olden days this used be one among other special dishes on any special occasions. Gongura improves digestion, immunity, and makes the bone stronger. We can also use it to cure hypertension, inflammation and urinary tract infections. It is also known as Ambadi (Marathi in India), Ambada, Pitwaa, or Pulicha Keerai, Kenaf, Sour Spinach, Red Sorrel, or Roselle in.

Ambadi/Gongura/Sorrel leaves Chutney step by step

1. Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilli, peanuts. Remove it aside and cool it.
2. In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it.
3. In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required..
4. Remove the paste in bowl to serve..
5. 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..
6. Pour the tempering over the chutney. And it's ready to eat.
7. Traditionally it's had with steamed rice..

This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this chutney I have added onion and tomato to give a better flavor and I am sure it would be loved by my blog readers. Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice. (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 This chutney is very flavorful and can be stored in the refrigerator for a week. Let us see how to make this. Gongura or sorrel leaves is a perennial leaf that has many culinary and medicinal uses.