Sorrel leaves chutney gongura chutney
Sorrel leaves chutney gongura chutney

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sorrel leaves chutney gongura chutney. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.

Sorrel leaves chutney gongura chutney is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sorrel leaves chutney gongura chutney is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook sorrel leaves chutney gongura chutney using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sorrel leaves chutney gongura chutney:
  1. Take 200 gm sorrel leaves
  2. Get 1-2 tomatoes
  3. Take 2 tbsp grinded coriander, cumin and fenugreek powder
  4. Make ready 5-6 Green chilli
  5. Prepare 3-4 curry leaves
  6. Prepare 2 red chilli powder
  7. Make ready 3-4 garlic cloves
  8. Take 1 tablespoon oil
  9. Make ready to taste Salt

Now the moment I saw fresh leaves in the market, those memories flushed out. So chutney magic recreated with all the enthusiasm and energy. An ace Chutney Gongura Pachadi or Sorrel Leaves Chutney is quintessentially an authentic delicacy of Telugu cuisine & a part of many feast & festivals. Gongura or Sorrel leaves is one of the quintessential ingredients in Telugu cuisine.

Steps to make Sorrel leaves chutney gongura chutney:
  1. Grind Green chilli
  2. Grind coriander seeds, cumin seeds, fenugreek seeds into a powder
  3. Boil sorrel leaves, tomato in a pan by adding 1 table spoon of oil, add green chilli paste once it is half cooked. Then add coriander, cumin and fenugreek powder into it. Close the lid and keep the stove in low flame. Once it is cooked take other pan for tadka. In that pan pour oil, once the oil heats add red chiili, garlic, curry leaves, now add this tadka into sorrel leaves
  4. Take it into a bowl and serve hot with rice /chapathi /roti.

Different regions call these leaves with different names. Red Sorrel Leaves Chutney or Gongura Pachadi is a very special condiment in India's southern state of Andra Pradesh. Here is the simple recipe for preparing Gongura Chutney. 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.

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