Gongura Chutney|Gongura Pachadi | AMBADA CHI CHUTNEY |ANDHRA RED SORREL LEAVES CHUTNEY

Gongura Chutney/ Gongura Pachadi  is a special dish of Andhra Pradesh which I learnt recently after shifting to hyderbad . Gongura chutney is a great side for rice. Andhra pradesh is very popular for  hot and spicy food including chutneys ( pachadis ).These types of pachadi’s can be made either with vegetables, greens or dal’s.Gongura pacchadi is quintessentially Telugu cuisine along with pacchadi (chutney or relish). While it has many culinary uses, the most popular is the pickled version. Although Gongura is widely consumed all over Andhra Pradesh, Guntur Gongura is more popular in hotels, restaurants, eateries and food joints. In the Telengana region of Andhra Pradesh it is known as Puntikura Or Kuntikura

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..

 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.

Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.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.

 

Ingredients
 Gongura leaves (ambadyachi pana/ red sorrel leaves ) - about 3 cups
A handful of peanuts
 dry red chilles- 5
 Tamarind juice – 1tsp (adjust depending upon how tangy the gongura is)
 onion- 1/4th

Tempering/ Phodni /Tadka :
 Oil- 1tsp
 mustard seeds- 1/2 tsp
 chanadal, urad dal, cumin seeds- 1/4th tsp each
 few curry leaves
 dry red chille-1
 pinch of hing



Method :

1 .In a pan put a teaspoon of oil and fry the peanuts till light brown. Remove and keep it on the side.
2 .In the same pan add the dry chille and fry. Remove, now add two teaspoons of oil and the gongura leaves with little bit of salt. cook in low heat till gongura becomes soft. Let cool.
 3 In a mixer grind the peanuts and red chille coarsely. Now add the gongura, some salt, tamarind juice and very little water. Grind till its smooth. Now add some chopped onion and grind it just one more time. You should still be able to see some chunks of onion.

4 Finally add the tempering.In a pan put the oil, once hot add the mustard. Once the mustard starts to dance, add the other ingredients and fry till light brown  And enjoy the pachadi with hot rice and some ghee.