Menthi Gongura Niluva Pachadi | How to make sorrel leaves uragaya recipe

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.

Nelluru gongura pachadi / Gongura niluva pachadhi / Sorrel leaves dry red chilly/endumirchi pickle

Nelluru gongura chutney:
This is a Andhra traditional and tasty gongura chutney made with Gongura Leaves ( Sorrel 
leaves).The recipe is very simple, made with handful ingredients under 15 minutes. this chutney 
is also called as  gongura niluva pachadhi /pickle or sorrel leaves red chilly chutney.Sharing a simple  nelluru gongura chutney made south indian style.

Gongura leaves are sour in taste, the chutney will be slurpy and yummy!The gongura greens are cherished in Andhra cuisine more than any of its counterparts and is used to prepare delectable pappu, pachadi, rice and other dishes. This yummy,delicious  chutney goes good  with rice.

A simpl gongura chutney recipe:

prep time      cook time       total time                                                         
  5 mins           1o mins           15 mins

INGREDIENTS:

gongura - 250 grms
oil - 100 grms
dry red chilies - 6
coriander seeds - 2 tbs
fenugreek seeds - 1/2 tbs
mustard seeds,cumin seeds -1/2 tbs
chanadal - 1 tbs
salt - 50 grms (2 tbs)
garlic cloves - 12
Tempering - mustard seeds,cumin seeds,chana dal,urad dal - 2 tbs
dry red chilly - 2
inguva/hing - 1/2 tbs

STEP BY STEP PHOTOS TO MAKE SORREL LEAVES CHUTNEY:

.Pluck gongura leaves wash them in water and dry them in a cloth.

.Heat 1 tbs oil in a pan add coriander seeds saute for 2 minutes then add chana dal saute till they
 turn light brown and add red chilly saute for a minutes till they crisp do not brown them add mustard  seeds and switch off the flame.The pan having some heat with that heat mustard seeds will  crackle.

.In the same pan add 3 tbs of oil then add the Gongura leaves cook till oil oozes out.add cumin
 seeds saute for 2 minutes (I forget add cumin in the above ).

.Take a mixi jar add all ingredients blend it into a course powder,then add salt,5 chopped garlic cloves  and boiled gongura leaves blend one more time just light crush we need a corse paste.Do not blend  too fine paste.

.Take another pan for tempering heat 3 tbs oil add red chilly 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 pour this into a griended course paste.

.This can be stored for 3 months.
.When ever you want to eat this pickle take some portion into bowl add chopped onion mix well
  and  serve hot rice with ghee.