Sorrel leaves Chutney. Chukkakura pachadi - Khatta palak or sorrel leaves chutney - a traditional Andhra style pachadi recipe with chukkakura also called khatta palak or garden sorrel and sesame seeds in a mortar pestle. Chukkakura called as sorrel leaves in English is a type of green leafy vegetable which is sour in taste. Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine.
To it add salt and blend into a smooth paste.
To it add onions and mix nicely.
Now red sorrel leaves chutney is ready to serve with rice.
You can cook Sorrel leaves Chutney using 16 ingredients and 7 steps. Here is how you cook that.
Ingredients of Sorrel leaves Chutney
- You need 6-7 of sorrel leaves/gongura leaves.
- You need 2 tablespoons of oil.
- You need 10 of dried red chillies.
- Prepare 1 tbsp of coriander seeds.
- You need 1 tbsp of cumin seeds.
- It's 3-4 of fenugreek seeds.
- Prepare to taste of Salt.
- It's 6-7 of garlic cloves.
- You need 1 of large size onion.
- Prepare 2 tbsp of oil.
- You need 1/2 tsp of chana dal.
- It's 1/2 tsp of urad dal.
- Prepare 1/2 tsp of cumin seeds.
- You need 1/2 tsp of mustard seeds.
- You need 4-5 of dried red chillies.
- Prepare 6-7 of curry leaves.
Sorrel Leaves And Coconut Chutney is a famous chutney in the state of Andhra Pradesh. Sorrel has a naturally sour taste. Combination with coconut gives excellent taste and chana dal gives crunchy texture to chutney. Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty condiment from the state of Andra Pradesh.
Sorrel leaves Chutney step by step
- Firstly, pluck all the gongura leaves, wash them and set them aside..
- In a wok, add about 1 tbsp oil, add the gongura leaves and green chillies and cook them for about ten minutes until they turn soft and mushy..
- Cook on medium flame..
- Once it is done cool it and add garlic cloves...Blend it in a blender into smooth paste. I used hand blender..
- Into it add cumin seeds, mustard seeds and let them pop up..
- Add dried red chillies, stir for few seconds.Add curry leaves and let them crackle..
- Add the tempering to the pickle. Serve hot with ghee and rice!!!.
It is also found in other states of India, as well as in some other countries. Red Sorrel has a naturally sour taste. The flowers are sometimes used to make juice. (Gongura Chutney, Gongura Pachadi, Pulicha Keerai Thuvayal, Ambadi ki Chutney) Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty seasoning from a state of Andra Pradesh. It is also found in other states of India, as good as in some other countries. Red Sorrel has a naturally immature taste.
