Ambadi/Gongura/Sorrel leaves Chutney. Gongura Pachadi: Sorrel Leaves Chutney to boost Metabolism, Immunity Jump to Recipe Print Recipe Gongura Pachadi (chutney or pickle) is a typical Andhra side dish. Andhra Pradesh is one of the South Easterly states in India. (Gongura Chutney, Gongura Pachadi, Pulicha Keerai Thuvayal, Ambadi ki Chutney) Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty condiment from the state of Andra Pradesh. It is also found in other states of India, as well as in some other countries.

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. It also increases appetite since it is high in vitamin C. You can cook Ambadi/Gongura/Sorrel leaves Chutney using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Ambadi/Gongura/Sorrel leaves Chutney

It's of Chutney ingredients.
Prepare 1big bowl of Ambadi leaves/Gongura.
It's 1 tsp of oil.
It's 8-10 cloves of garlic.
You need 1 inch of ginger.
You need 6-7 of Dry Red chillies (can vary according to taste).
It's 1/2 tsp of methi(Fenugreek) seeds.
Prepare 1 tsp of coriander seed.
It's 1 tsp of Cumin seeds.
Prepare 2 tsp of peanuts.
You need to taste of Salt.
Prepare as per need of Water for adjusting thickness.
You need of Tadka/ tempering.
It's 2-3 tsp of Oil.
It's 1 tsp of Mustard seeds.
You need 1 tsp of Cumin seeds.
Prepare 1/2 tsp of asafoetida.
Prepare 1-2 of Dry red chilli.
Prepare 8-10 of Curry leaves.
It's 1 tsp of Chana dal(Bengal gram).
You need 1 tsp of Peanuts (if you are a great fan of it).

USES OF THESE FLOWERS - eat the leaves - also known as Pacific Sorrel or Red Sorrel. … eat the yellow flowerpetals - add to a salad. eat the fresh flowercalyx (quite tart like rhubarb) - nice added to a salad. add the red calyx when cooking up stewed fruit for added colour and flavour. Ambadi or Gongura also called as Rosella or Roselle or Indian Sorrel or red sorrel is a sour leafy green. Sorrel Leaves Chutney #AndhraSpecialGonguraPachadi #GonguraChutney #SorrelLeavesChutney #homecooking. #pac. Gongura akku as in telugu are the sour leaves known as Red Sorrel leaves, Hibiscus Cannabinus, roselle, Pulicha keerai (Tamil), Ambad bhaji, ambada, ambadi (Hindi).

Ambadi/Gongura/Sorrel leaves Chutney instructions

Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilli, peanuts. Remove it aside and cool it.
In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it.
In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required..
Remove the paste in bowl to serve..
For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins..
Pour the tempering over the chutney. And it's ready to eat.
Traditionally it's had with steamed rice..

Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant. Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh made with 'gongura' leaves called as sorrel leaves in english. Some more chutney recipes to try: Onion Tomato Chutney For Dosa Gongura is actually a green leafy veggie that' s called as sorrel leaves in english, pulicha keerai in Tamil, Ambadi in hindi etc.