GONGURA PICKLE ANDHRA STYLE| Ambadi (Red sorrel leaves) pickle

Last weekend we had been for dinner to my husbands friends house in hyderabad.I got to taste this amazing andhra pickle at their house.It was simply superb lip smacking & I could not resist myself from asking for another spoonful of pickle.

 

I learnt more facts about this amazing leaf called GONGURA ( in telugu ) from my husbands friends wife.Thks to her for this wonderful recipe.She even showed me the plant in her balcony.That when I decided to hunt for these leaves in MADHAPUR market & I managed to get them .Before presenting the recipe I would like to mention few interesting facts about these GONGURA leaves..

GONGURA LEAVES -AMBADI CHI PANE

 This interesting sour leaf called Red Sorrel.Hibiscus cannabinus aka red sorrel leaves,roselle,gongura (telugu)pulicha keerai (Tamil),Ambad bhaji,ambada,ambadi(Hindi/marathi) are popular sour greens here in the Southern State of Andhra Pradesh.

Red Sorrel comes in two varieties, one is green leaf and the other being red variety which is more sour than the green/white stem variety.The leaves are bitter and mildly astringent and have a predominantly acidic taste.

Red Sorrel has some health benefits too and is useful in relieving symptoms of fever. The leaves of this herb are useful in the prevention and treatment of scurvy which is a deficiency caused by lack of vitamin C. Fresh leaves of the plant are useful in stimulating the stomach and aiding its action. These leaves are beneficial in the treatment of jaundice .

These greens are used to prepare curries, stews, dals, and spicy pickles.In Andhra ,Gongura is used to prepare dishes such as Gongura Pappu (lentil),Gongura Vepudu(stir fry),Gongura royallu(prawns),gongura mamsam(mutton)and gongura pachadi,the recipe of which I am posting today

GONGURA PICKLE-AMBADI LONCHA

INGREDIENTS

4 big bunches fresh gongura leaves (red sorrel)

1 tsp hing (asafoetida)

7-8 whole dry red chillis(de-seeded)

1 tsp methi seeds (fenugreek)

1 tsp jeera powder

1 tspn urad dal(black gram dal)

1 tsn tamarind pulp

2 tspn coriander seeds

2 tsp red chilli powder

1/2 tsp turmeric powder

5-6 cloves garlic (peeled and lightly crushed)

4 tbsps oil

salt to taste

TEMPERING

3 tbsp oil
1 tsp mustard seeds ( You can even use the yellow mustard dal)

2 whole dry red chillis

10 curry leaves

METHOD

1. Seperate the gongura leaves from the stalks Pluck gongura leaves wash them in water and dry them in a cloth.
2. Take a pan add 1 tbsp of oil then add the Gongura leaves cook till oil oozes out (it might take 7-10minutes)
3. Take another bowl add little water and tamarind bring it to boil and pour this into blender add some garlic and make a find paste.
4. Dry roast methi seeds,coriander seeds and make a powder.
5. Take another pan for tempering add oil 1/2 cup,red chilli dry cumin seeds,mustard seeds,urad dal, chopped garlic and switch of the flame, then add pinch of turmuric,hing,curry leaves and pour this mixture in to a big bowl.
6. In that tempering add red chilli powder,salt,,coriander and methi powder,then add cooked gongura leave then add tamarind and garlic paste mix well.
7. This can be stored for 3 months.
8. Mix pickle with rice add a dash of ghee & enjoy it with raw sliced onions