gongura uragaya recipe:
Red sorrel leaves are called as gongura ot punti kura in Telugu,pulicha keerai in Tamil,punde pale in Kannada,ambaadi in Marati,Pitwaa in Hindhi.These leaves taste sour can help in alleviating cold,caugh and fever too. It also increase the appetite since it is high in vitamin C.these leaves hold a special place in andhra cuisine especially in and around guntur region.
Apart from the pikle other popular dishes are gongura pappu,gongura mamsam,gongura royalu, gongura chicken curry which are prepared with these red sorrel leaves.
A simpl gongura chutney recipe:
prep time cook time total time
5 mins 1o mins 15 mins
INGREDIENTS:
gongura leaves/sorrel leaves - 1/2 kg
red chilly powder - 100 grams (4 tbs)
salt to taste - 4 tbs
menthi powder - 1 tbs
garlic cloves - 12
turmeric powder - 1/4 tbs
2 spring curry leaves
oil - 100 grams
mustard seeds,cumin seeds -1/2 tbs
chanadal,urad dal - 1 tbs
dry red chilly - 2
STEP BY STEP PHOTOS TO MAKE SORREL LEAVES CHUTNEY:
. Pluck gongura leaves wash them in water and dry them in a cloth.
.Heat 4 tbs oil in a pan add gongura leaves cook till oil oozes out.Then add red chilly powder,salt mix well after 2 minutes add fenugreek seeds powder mix well and switch of the flame.
.Take another pan for tempering heat 3 tbs oil add red chilli dry,cumin seeds,murstad seeds,
urrad dal,chanadal saute for 2 minutes till they turn light brown add chopped garlic,curry leaves,hing saute for 2 minutes add boiled gongura mixcture.Mix well after 2 minutes switch off the flame.
.This can be stored for 6 months.
.Now your favorite chutney is ready to serve with hot rice along with ghee its tastes delicious.
Red sorrel leaves are called as gongura ot punti kura in Telugu,pulicha keerai in Tamil,punde pale in Kannada,ambaadi in Marati,Pitwaa in Hindhi.These leaves taste sour can help in alleviating cold,caugh and fever too. It also increase the appetite since it is high in vitamin C.these leaves hold a special place in andhra cuisine especially in and around guntur region.
Apart from the pikle other popular dishes are gongura pappu,gongura mamsam,gongura royalu, gongura chicken curry which are prepared with these red sorrel leaves.
A simpl gongura chutney recipe:prep time cook time total time
5 mins 1o mins 15 mins
INGREDIENTS:
gongura leaves/sorrel leaves - 1/2 kg
red chilly powder - 100 grams (4 tbs)
salt to taste - 4 tbs
menthi powder - 1 tbs
garlic cloves - 12
turmeric powder - 1/4 tbs
2 spring curry leaves
oil - 100 grams
mustard seeds,cumin seeds -1/2 tbs
chanadal,urad dal - 1 tbs
dry red chilly - 2
STEP BY STEP PHOTOS TO MAKE SORREL LEAVES CHUTNEY:
. Pluck gongura leaves wash them in water and dry them in a cloth.
.Heat 4 tbs oil in a pan add gongura leaves cook till oil oozes out.Then add red chilly powder,salt mix well after 2 minutes add fenugreek seeds powder mix well and switch of the flame.
.Take another pan for tempering heat 3 tbs oil add red chilli dry,cumin seeds,murstad seeds,
urrad dal,chanadal saute for 2 minutes till they turn light brown add chopped garlic,curry leaves,hing saute for 2 minutes add boiled gongura mixcture.Mix well after 2 minutes switch off the flame.
.This can be stored for 6 months.
.Now your favorite chutney is ready to serve with hot rice along with ghee its tastes delicious.
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