Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, sorrel leaves chutney gongura chutney. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Sorrel leaves chutney gongura chutney is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Sorrel leaves chutney gongura chutney is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have sorrel leaves chutney gongura chutney using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Sorrel leaves chutney gongura chutney:
- Get 200 gm sorrel leaves
- Prepare 1-2 tomatoes
- Prepare 2 tbsp grinded coriander, cumin and fenugreek powder
- Make ready 5-6 Green chilli
- Make ready 3-4 curry leaves
- Make ready 2 red chilli powder
- Take 3-4 garlic cloves
- Make ready 1 tablespoon oil
- Get 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:
- Grind Green chilli
- Grind coriander seeds, cumin seeds, fenugreek seeds into a powder
- 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
- Take it into a bowl and serve hot with rice /chapathi /roti.
Different regions call these leaves with different names. 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. 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.
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