Are you thinking how I started making Andhra dishes? I had some knowledge of it before, thanks to my friends. But it is the food bloggers who gave that extra push.
I always loved Gongura pickle in Andhra restaurants in Bangalore. But I never knew what it is made of, didn’t even know there is a plant called Gongura. After reading about different Gongura recipes, I even tried asking few Indians in a local farmer’s market about this plant (I didn’t know who they were, they might be thinking I was crazy :D). One fine day I saw Gongura pachadi in Arjuna’s blog. She even gave a link of Gongura(sorrel) plant on my request (Thanks Arjuna). Next time I went to Indian store, I could pick up this plant very easily.
There started my experiments with Gongura. I tried the Gongura pappu (I call all the Andhra daals as pappu because I don’t know the name). It was good. But last week, I wanted to make the pickle with it. I picked up a bottle of Gongura pickle in Indian store and read the contents. By the time I reached home it was 10PM, but still I gave a search in google and found this recipe in Bawarchi. I thought this had the similar ingredients as the ones on the pickle bottle in the store. So I gave it a try and it came out just superb.
A bowl of rice with ghee or curd and this Gongura pickle is something I survived on for 2-3 days :D. Currently I am feasting on this pickle, cauliflower pickle, mango pickle, lemon pickle and chili pickle. Mango and lemon pickles are the ones I got from India (Yes they are more than 1 year old but they taste heavenly). Who wants more than that?
Gongura(sorrel leaves) pickle
- Gongura sorrel leaves 4 branches
- Sesame seeds 2 and 1/2 tea spn
- Urad dal 2 and 1/2 tea spn
- Fenugreek seeds 1/2 tea spn
- Coriander seeds 1 tea spn
- Cumin seeds 1 tea spn
- Red chilies 4-5
- Green chilies 3-4
- Oil 1 tbl spn
- Oil 1 tea spn
- Mustard seeds 1/2 tea spn
- Chana dal 1/2 tea spn
- Urad dal 1/2 tea spn
- Red chilies 2-3
- Separate the leaves from branches and fry them and green chilies in little oil till they are tender. Grind them into a paste.
- Dry roast sesame seeds, urad dal, fenugreek seeds, coriander seeds, cumin seeds and red chilies. Powder them.
- Mix the spice powder with the paste. Add salt.
- Heat oil and add chana dal. When it becomes slightly brownish, add urad dal and mustard seeds. When they start popping, add red chilies cut into 2-3 pieces. Pour this seasoning over the pickle and mix well.
- Store in a air tight container in refrigerator.