Gongura Pickle Recipe – Andhra Delicacy

Gongura Pickle Recipe – Andhra Delicacy

Gongura Pickle Recipe

India is a Pickle’s Nation. Every town/village/city dwells in making pickles in the appropriate seasons. And every state has its own set of authentic and variety pickles. Some sweet, some spicy, Some Sweet and spicy. I recently got to know that even Yam Pickle is made in Northern Part of India.

When we talk about pickles that first state which we must definitely talk about is “Andhra”. Variety of pickles is made in Andhra State in summer season. Gongura is one among them. In fact Gongura Pickle Recipe is called “Andhra Matha” which means Goddess of Andhra. People love this so much. I am a big fan of Pickles. I have started making pickles on my own from this itself. All these days I used to relish pickles made by momJ. People visit “Andhra Restaurants” only to taste this pickle. How much ever talk is less for this pickle J.

Gongura Pickle Recipe is very simple and easy recipe in which Sautéed Gongura Leaves is grinded with spices, mixed with Garlic Pods and tempered with Red Chillies and Asafoetida. This pickle is served with hot rice with a dollop of Ghee.

Gongura Pickle Recipe is very simple and easy recipe in which Sautéed Gongura Leaves is grinded with spices, mixed with Garlic Pods and tempered with Red Chillies and Asafoetida. This pickle is served with hot rice with a dollop of Ghee

For the Chutney version of Gongura, go through Fa’s Kitchen’s Gongura Chutney Recipe

Let us see Gongura Pickle Recipe now

Ingredients:

Gongura Pickle Recipe-1

Gongura Leaves: One bunch

Garlic Pods: 10-20 depending upon taste

Tamarind: Lemon Sized

Red Chilli Powder: 4 tbsp.

Mustard and Fenugreek (Methi) Powders: 1 spoon each

Turmeric Powder: ½ tsp.

Asafoetida: ½ tsp.

Salt: As per taste

For Seasoning:

Oil: 6-7 tbsp.

Bengal Gram: 1 spoon

Red Chillies: 5-6

Mustard and Cumin Seeds: 1 Spoon each

Asafoetida: ½ tsp.

Gongura Pickle Recipe is very simple and easy recipe in which Sautéed Gongura Leaves is grinded with spices, mixed with Garlic Pods and tempered with Red Chillies and Asafoetida. This pickle is served with hot rice with a dollop of Ghee

Method:

  • Separate Gongura Leaves from the stem. Wash the leaves well; spread it on clean dry cloth to dry. There should not be moisture in the leaves as this leads to staling the pickle.
  • Clean the tamarind by removing the threads and seeds. Do not soak it.
  • Peel the garlic pods and keep them aside.
  • Once the leaves are completely dry  Drop them in a pan and fry dry roast it until it becomes soft and changes its colour
  • Cool the leaves and grind along with half of the Garlic Pods, Tamarind, Salt, Chilli Powder, and Fenugreek powder, Mustard Powder, Asafoetida and Turmeric Powder.
  • The texture depends on individual preference. Some of prefer smooth paste while some like it coarse texture
  • Heat oil in a pan
  • Once hot add in Chana Dhal followed by mustard and cumin seeds
  • Now add the remaining Garlic Pods and Asafoetida
  • Do not over fry the Garlic pods. Let them remain in white colour.
  • Switch off the stove and add Broken Red Chillies
  • Now add in the ground paste and mix well.
  • The pictorial representation of Gongura Pickle Recipe Preparation is given below

Gongura Pickle Recipe-8

  • Heat Some more oil and add it at the end if required
  • Once cooled store it in an airtight container and store it in a dry place.

Gongura Pickle Recipe-7

Notes:

  • Make sure the Gongura Leaves are completely dry. Otherwise the Pickle will get spoiled soon
  • Do not add water while grinding the mixture. You can add few drops of oil instead
  • Always use a dry spoon to serve the Pickle
Gongura Pickle Recipe – Andhra Delicacy
Author: Krish
Ingredients
  • Gongura Leaves: One bunch
  • Garlic Pods: 10-20 depending upon taste
  • Tamarind: Lemon Sized
  • Red Chilli Powder: 4 tbsp.
  • Mustard and Fenugreek (Methi) Powders: 1 spoon each
  • Turmeric Powder: ½ tsp.
  • Asafoetida: ½ tsp.
  • Salt: As per taste
  • For Seasoning:
  • Oil: 6-7 tbsp.
  • Bengal Gram: 1 spoon
  • Red Chillies: 5-6
  • Mustard and Cumin Seeds: 1 Spoon each
  • Asafoetida: ½ tsp.
Instructions
  1. Separate Gongura Leaves from the stem. Wash the leaves well; spread it on clean dry cloth to dry. There should not be moisture in the leaves as this leads to staling the pickle.
  2. Clean the tamarind by removing the threads and seeds. Do not soak it.
  3. Peel the garlic pods and keep them aside.
  4. Once the leaves are completely dry  Drop them in a pan and fry dry roast it until it becomes soft and changes its colour
  5. Cool the leaves and grind along with half of the Garlic Pods, Tamarind, Salt, Chilli Powder, and Fenugreek powder, Mustard Powder, Asafoetida and Turmeric Powder.
  6. The texture depends on individual preference. Some of prefer smooth paste while some like it coarse texture
  7. Heat oil in a pan
  8. Once hot add in Chana Dhal followed by mustard and cumin seeds
  9. Now add the remaining Garlic Pods and Asafoetida
  10. Do not over fry the Garlic pods. Let them remain in white colour.
  11. Switch off the stove and add Broken Red Chillies
  12. Now add in the ground paste and mix well.
  13. The pictorial representation of Gongura Pickle Recipe Preparation is given below
  14. Heat Some more oil and add it at the end if required
  15. Once cooled store it in an airtight container and store it in a dry place.
Notes
Notes:[br]Make sure the Gongura Leaves are completely dry. Otherwise the Pickle will get spoiled soon[br]Do not add water while grinding the mixture. You can add few drops of oil instead[br]Always use a dry spoon to serve the Pickle
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