Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, gongura (ambadi) pickle/chutney. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gongura (Ambadi) pickle/chutney is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Gongura (Ambadi) pickle/chutney is something which I’ve loved my whole life.
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. Few people also call it "Gongura chutney / Gongura pachadi "… which ever name you associate with.one thing is sure.
To begin with this recipe, we have to prepare a few ingredients. You can cook gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Gongura (Ambadi) pickle/chutney:
- Prepare 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Take Pinch - heeng
- Make ready 1tsp- cumin seeds
- Take 1tsp - coriander seeds
- Get 2tbsp - Chana dal
- Take 2tbsp- urad dal
- Get 2tbsp - daalia
- Make ready 2-3tbsp - groundnuts
- Take 4 pieces-dried red chillies
- Take 5 pieces- small garlic cloves
- Make ready 1 medium size- diced onion
- Prepare 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Make ready 1/2tsp - turmeric
- Get as per taste Salt
- Prepare 1tsp - tamarind paste
Gongura Chutney Recipe, How To Make Gongura Chutney Andhra Style. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice ! Once cool , transfer to a dry clean glass container.
Steps to make Gongura (Ambadi) pickle/chutney:
- Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
- Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
- Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
- Coarsely grind the ingredients using as lil water needed to churn.
- And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.
Delicious Gongura Pickle is ready to be served with hot rice. Serve it with hot rice and ghee / gingely oil. 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.
So that’s going to wrap it up with this special food gongura (ambadi) pickle/chutney recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
