Gongura(sorrel leaves) pickle

Gongura Pickle
Gongura Pickle

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?

Pictorial:
gongura pickle1 gongura pickle2 gongura pickle3

Gongura(sorrel leaves) pickle

The very popular pickle from Andhra made with sorrel leaves
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • Ingredients:
  • 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
  • Salt
  • Seasoning:
  • 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

Instructions
 

  • 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.

Notes

I could not make a paste of Gongura leaves without adding water. So I added 1/4 cup water while grinding in blender and then fried the paste well for 4-5mins to remove the moisture contents.

 

 

17 thoughts on “Gongura(sorrel leaves) pickle”

  1. Hello,

    Thanks for this recipe. I love the Gongura pickle – my Mom used to make a “Chutney” and cook it with “Tur” Dal. I am definitely going to give it a try.

    Sangeeta

  2. shilpa-

    i’ve seen a few recipes over the years for gongura or gonkura leaves and never knew the english word for them. now i know! thanks a bunch!….and now i have another pickle recipe to try too!!…

    funny, just yesterday i made a large batch of green tomato pickle…i am in wisconsin and the weather turned cold just as my tomatoes were ripening(i planted a few weeks late), so i gathered only the little green tomatoes, found a recipe on bawarchi.com, and it turned out well.

    i also can spend a day eating just pickles and rice (lime pickle, garlic pickle, bitter melon pickle)…i know exactly what you mean….and then i have to remind myself the next day to eat some dhal too…ha ha!! 🙂

  3. hey shilpa…
    i have heared of gongura leaves when i was in chennai but never had a chance to taste it…now after reading ur post i realy want to know how it tastes..the pickle looks so apitizing.nice pics as well as ur recipes make me come back here again i guess…hey shilpa thanks for adding me to ur bloggers list..

  4. Shilpa, I tried your cauliflower pickle recipe and it is delish. Reminded me of ‘lagana mantavu -kochholi lonchey’ -the finely cut mixed veggie pickle they serve at wedding luch.

  5. Nice recipe Shilpa. I will give this a try. My MIL makes the most amazing gonkura thokku and the recipe is very close to what you have here. so, I am sure this tastes amazing too!

  6. Hi Shilpa,
    My husband loves gongura pickle very much.. but unfortunately i did not have the chance to cook with gongura.. this recipe sounds good to me and thanks for the recipe.

  7. Shilpa, I always want to find this vegetable –every recipe I’ve seen for it sounds so appealing — now with your pickle I’ll have to speed up my search! It looks super 🙂

  8. i sure can live with only gongura silpa.
    stumbled googlin for english name of gongura.
    checkout todays post…
    u dont even have to grind them.
    let me know how u find it 🙂

  9. For the first time i am visiting ur blog. This is very simple receipe to prepare and i will definitely try this out. My mom and mother-in-law prepares this very tasty and i am a big fan of it. Thanks

  10. A Request Please,

    I have tried a few, they are nice.
    How do you make jam from the fruits/seed from the sorrel plant. If you have a good recipe, Please add this in your site.
    Thank you

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.