Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gongura chutney (ambada chutney). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Gongura chutney (ambada chutney) is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Gongura chutney (ambada chutney) is something which I have loved my whole life. They are nice and they look wonderful.
This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this chutney I have added onion and tomato to give a better flavor and I am sure it would be loved by my blog readers. The gongura chutney or andhra chutneys can be stored in refrigerator for a couple of. If you like Sour Taste then this is a very tasty and Yummy Chutney ,Must Try!!
To begin with this recipe, we have to prepare a few ingredients. You can have gongura chutney (ambada chutney) using 14 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Gongura chutney (ambada chutney):
- Get 1 bunch gongura/ambada leaves
- Make ready 5-6 red chilli (according to taste)
- Make ready 3-4 green chilli
- Make ready 1 tbs urad dal / black gram
- Make ready 1/2 tbs chana daal / bengal gram
- Take 1/4 tsp methi seeds / fenugreek seeds
- Make ready 1/2 tsp mustard seeds
- Prepare 1 tbs coriander seed
- Make ready 1/2 tbs cumin seeds
- Get 1/4 tsp asafoetida
- Prepare 1/2 tsp (as required) salt
- Prepare 2-3 garlic (optional)
- Prepare 2 tbs oil
- Prepare 1/4 tsp - turmeric powder (optional)
Gongura is a green vegetable from the coastal regions of Andhra Pradesh which is very rich in iron, vitamins, floci acid and anti-oxidants. Add the gongura leaves and stir fry over medium flame for few minutes. When the leaves change colour and becomes wilted, switch off and cool. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh.
Instructions to make Gongura chutney (ambada chutney):
- Rinse gongura leaves well. Dry it with kitchen towel.
- Heat the 1/2 tbs oil in a pan. When oil become hot add green chilli and fry well.
- Then add gongura leaves and sauté till the colour of the leaves change and leaves become soft. Remove from the pan and keep aside.
- Heat the 1 tbsp oil in a same pan. Add methi seeds, chana dal, udad dal, coriander seed, cumin seed and red chilli. Fry till it becomes golden brown.
- Switch off the gas and let it cool down. Then grind these ingredients with salt.
- Then add the fried gongura leaves in the same grinder and grind coarsely altogether. Remove it to the serving bowl.
- Heat the remaining oil in a pan. Add mustard seeds. When it started splutter add asafoetida.
- Then add chopped garlic and fry till it becomes golden. Switch off the gas. Add turmeric powder.
- Let it cool down. Then add it to the ground gongura chutney.
- Gongura chutney is ready. Serve it with steamed rice and ghee.
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. This delicious chutney can be stored in the refrigerator for a week. 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.
So that’s going to wrap it up for this special food gongura chutney (ambada chutney) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
