Gongura chutney (ambada chutney). Ambada recipe for more information follow me Subscribe to my channel. 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. The gongura chutney or andhra chutneys can be stored in refrigerator for a couple of.
Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an.
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.
You can have Gongura chutney (ambada chutney) using 14 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Gongura chutney (ambada chutney)
- Prepare of gongura/ambada leaves.
- It's of red chilli (according to taste).
- You need of green chilli.
- Prepare of urad dal / black gram.
- Prepare of chana daal / bengal gram.
- You need of methi seeds / fenugreek seeds.
- It's of mustard seeds.
- You need of coriander seed.
- You need of cumin seeds.
- It's of asafoetida.
- Prepare of salt.
- Prepare of garlic (optional).
- Prepare of oil.
- Prepare of - turmeric powder (optional).
These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. 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.
Gongura chutney (ambada chutney) instructions
- Rinse gongura leaves well. Dry it with kitchen towel..
- Heat the 1/2 tbs oil in a pan. When oil become hot add green chilli and fry well..
- Then add gongura leaves and sauté till the colour of the leaves change and leaves become soft. Remove from the pan and keep aside..
- Heat the 1 tbsp oil in a same pan. Add methi seeds, chana dal, udad dal, coriander seed, cumin seed and red chilli. Fry till it becomes golden brown..
- Switch off the gas and let it cool down. Then grind these ingredients with salt..
- Then add the fried gongura leaves in the same grinder and grind coarsely altogether. Remove it to the serving bowl..
- Heat the remaining oil in a pan. Add mustard seeds. When it started splutter add asafoetida..
- Then add chopped garlic and fry till it becomes golden. Switch off the gas. Add turmeric powder..
- Let it cool down. Then add it to the ground gongura chutney..
- Gongura chutney is ready. Serve it with steamed rice and ghee..
This delicious chutney can be stored in the refrigerator for a week. Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be one among other special dishes on any special occasions. Gongura (Red Sorrel leaves) is also known as ambada bhaaji in Maharasthra and pulichikirai in Tamil Nadu. It is very famous in South India especially for its various varieties like Gongura Pachadi (Gongura chutney), Niluva Gongura Pachadi (Gongura pickle) and Gongura pappu (Gongura Dal).
