Wednesday, August 17, 2016

GONGURA PACHADI/SORREL LEAF CHUTNEY/AMBATI PICKLE

INGREDIENTS:

  1. Sorrel leaves/gongura leaves-2 cups (Tightly packed)
  2. Garlic pods/vellulli rekulu-2 medium
  3. Roasted methi powder-1/4th ts
  4. Roasted cumin powder-1/2ts
  5. Dry red chilis/endu mirupakayalu-6 to 8
  6. Turmeric-1/8th ts
  7. salt-to taste
  8. Oil-4 tbs
  9. Urad and chanadal-1 ts each
  10. cumin and mustard seeds-1/2 ts each
PREPARATIONS:
  1.   wash gongura leaves in water and remove sand
  2. Fry in 2 teaspoons of oil and cook until turns dark and thick paste consistency and avoid burning
  3. Roast Red chilis in a teaspoon of oil and set a side
method:
ANDHRARUCHULU-GONGURA PACHADI

ANDHRARUCHULU-GONGURA PACHADI

ANDHRA RUCHULU-GONGURA PACHADI
  1. Heat remaining oil and add the seasoning mix and fry till dals turn to golden brown,add hing and set a side


  • Now combine seasoning,gongura leaf paste and jeeamethi powder and mix well

    1. In a mixijar combine garlic,salt,dry chilis and blend to fine powder
    2. Add the gongura mix  to the dry chili powder and mix every thing together....then blend till coarse consistency
    3. Yummy Gongura pickle is ready to serve with steamed rice/chapathi/jowar roti with sliced shallots(erra ullipayalu)