Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ambadi/gongura/sorrel leaves chutney. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Ambadi/Gongura/Sorrel leaves Chutney is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Ambadi/Gongura/Sorrel leaves Chutney is something which I have loved my whole life.
Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women Gongura and red chilli chutney is very. Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
To get started with this recipe, we must prepare a few components. You can cook ambadi/gongura/sorrel leaves chutney using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Ambadi/Gongura/Sorrel leaves Chutney:
- Make ready Chutney ingredients
- Take 1 big bowl Ambadi leaves/Gongura
- Get 1 tsp oil
- Get 8-10 cloves garlic
- Prepare 1 inch ginger
- Get 6-7 Dry Red chillies (can vary according to taste)
- Prepare 1/2 tsp methi(Fenugreek) seeds
- Get 1 tsp coriander seed
- Prepare 1 tsp Cumin seeds
- Make ready 2 tsp peanuts
- Make ready to taste Salt
- Get Water for adjusting thickness
- Make ready Tadka/ tempering
- Make ready 2-3 tsp Oil
- Make ready 1 tsp Mustard seeds
- Get 1 tsp Cumin seeds
- Prepare 1/2 tsp Asafoetida
- Get 1-2 Dry red chilli
- Get 8-10 Curry leaves
- Prepare 1 tsp Chana dal(Bengal gram)
- Make ready 1 tsp Peanuts (if you are a great fan of it)
This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this chutney I have added onion and tomato to give a better flavor and I am sure it would be loved by my blog readers. Gongura chutney recipe made with sorrel leaves and enjoyed with steamed rice. (Gongura Chutney, Gongura Pachadi, Pulicha Keerai Thuvayal, Ambadi ki Chutney). Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty condiment from the state of Andra This chutney is very flavorful and can be stored in the refrigerator for a week. Let us see how to make this.
Instructions to make Ambadi/Gongura/Sorrel leaves Chutney:
- Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilly, peanuts. Remove it aside and cool it
- In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it
- In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required.
- Remove the paste in bowl to serve.
- For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins.
- Pour the tempering over the chutney. And it's ready to eat
- Traditionally it's had with steamed rice.
Gongura Pachadi (Red Sorrel Leaves Chutney) is a specialty condiment from the state of Andra This chutney is very flavorful and can be stored in the refrigerator for a week. Let us see how to make this. The leaves contain multiple essential nutrients that our body needs on daily basis. It is a low calorie food that is highly nutritious and has several medicinal benefits too. Gongura or sorrel leaves is a perennial leaf that has many culinary and medicinal uses.
So that is going to wrap it up with this exceptional food ambadi/gongura/sorrel leaves chutney recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
