How to Cook Appetizing Sorrel leaves chutney gongura chutney

Sorrel leaves chutney gongura chutney. Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women Gongura and red chilli chutney is very. 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.

This recipe is simpler version of the gongura chutney recipe and has a. 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 Once once, add the chopped gongura leaves, salt to taste and the ground powder. You can cook Sorrel leaves chutney gongura chutney using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Sorrel leaves chutney gongura chutney

1. Prepare of sorrel leaves.
2. Prepare of tomatoes.
3. It's of grinded coriander, cumin and fenugreek powder.
4. Prepare of Green chilli.
5. Prepare of curry leaves.
6. You need of red chilli powder.
7. It's of garlic cloves.
8. Prepare of oil.
9. You need of Salt.

Keep stirring until the Gongura leaves become soft; it will take less. 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. The flavorful sorrel leaves chutney which I had at my friend's place had awakened my taste buds then.

Sorrel leaves chutney gongura chutney instructions

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..

Now the moment I saw fresh leaves in the market, those memories flushed out. So chutney magic recreated with all the enthusiasm and energy. Gongura chutney / Pulicha Keerai Thovaiyal is a popular Andhra dish. Gongura leaves are sour in taste and high in vitamins, minerals and Remove the gongura leaves from the stem, wash it in tap water and keep this aside. Heat oil in a pan and roast all the ingredients listed under " To Saute" list.