Check Availability At Check. Gongura pickle is a very popular from Andhra prepared by cooking sorrel leaves and spices. Usually for Pulao, the spices will be mild. Gongura is one of Andhra’s speciality pickles, and quite possibly one of the most popular items in our stock. It is Served With Naan Bread Or Plain Rice / Ghee Rice. The factor that makes this rice special is the tart flavor of roasted gongura flavor which melds beautifully with mustard, fenugreek and red chilli spices yielding a sensational one pot rice dish. Apart from that gongura pickle can be a great side dish for any meal; it can be eaten with chapatti, dosa, rolls, sandwiches, and upma. This Gongura pachadi is a popular Andhra recipe used as a side dish for rice. I make small quantity of gongura pickle. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. This is one such easy and quick to make one pot meal that is … These gongura leaves are well known for their sour taste and is abundantly available in monsoon season which is happening currently (May and June). Today´s version of pickle is gongura onion pickle aka gongura ulli pachchadi. Preparing the Rice. Gongura is red sorrel leaves in English. This is my mom’s recipe. Here we blend fried gongura leaves with raw onion and other spices which gives it a wonderful flavour. 2. With specially sourced plant leaves and finely prepared pickle, Priya Gongura pickles will breach the boundaries of bliss. A unique Andhra favorite among the ‘gongura’ lovers. Andhra Gongura Pachadi or Andhra Style Gongura Pickle is one of the famous recipes from Guntur region of Andhra Pradesh. Adjust salt as for taste and our sorrel pickle is ready. Water ratio is 1:1.5. Contains: Gongura Leaves, Refined Rice Bran Oil, Iodized Salt, Tamarind Extract, Chilli Powder, Mixed Spices, Mustard Seeds, Dry Chillies and Curry Leaves. This is a pickle made of spinach leaves (gongura or pulicha keerai). If the leaves are wet, spread them on a cotton towel or cloth for a few minutes to remove the moisture. It is mainly used for making large varieties of dishes like gongurapachadi, gongura chicken, gongura pickle, gongura dal, and many more. Gongura pickle. Gongura or Sorrel leaves are pickled to a fiery hot mess that tastes phenomenal with just about anything! A popular and all time favorite pickle recipe among hyderabadi cuisine , the gongura pickle is spicy, tangy and a great accompaniment to any rice dish. green chilly - 1. cumin seed - 1/2 tsp. Gongura pickle with green chillies. Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants . Tastes well with curd rice, roti, poori. Since sorrel leaves have the sour flavor, we need to add more green chili to balance out the sourness. Many Usually Take Sorrel for lot of its medicinal values. The red stemmed variety is more sour than the green stemmed variety. Allow it to dry for few minutes. Red variety is more sour than white variety. Learn the trick to prepare the authentic Gongura pickle 2 with gongura or sorrel leaves. Gongura is leafy vegetable grown in different parts of India with different names Ambaadi in Maharashtra and Red sorrel leaves in English. Another traditional Andhra recipe from Ammiji's. Gongura leaves are sour in taste and are a good source of iron, folate, and antioxidants. IngredientsGongura -… Gongura Chicken Curry Recipe Is A One Pot Cooking Dish. We can store gongura pachadi for 3 days. Gongura is a leafy plant , which has many culinary uses, the most popular is the pickled version. You can make a lot of interesting recipes with gongura leaves like gongura pickle, gongura chutney. 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