Adjust salt and spice now. In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy. I put in more red chillies and the pickle is spicy.. any tips to reduce the spice level pls.. Hi Veda I cook the chopped wilted leaves with some pounded red chillie and red onions then seasoned with salt and some sugar. The preparation time and cooking time are quite less for Gongura pachadi. 3. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. May be you want to try it. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. Your great .its very helpful for begininers in cooking.very tasty One has a green stem and the other has a red stem. The Gongura or Sorrel leaves (in Telugu) is rich in nutritional properties such as iron, folic acid and vitamins. * Percent Daily Values are based on a 2000 calorie diet. Gongura pachadi or gongura pickle is a widely made pickle all across Andhra Pradesh mainly across the andhra region… It is eaten as a side dish with either roti or rice. The leaves of this green leafy vegetable are plucked and used in various chutneys, pickles and in curries mixed with mutton or chicken which tastes yum. This particular gongura pachadi is famous in Andhra region but if one travels across the South India there are many vegetable chutneys found on the veg platter which can be eaten or served with just plain rice and ghee. Heat oil in a pan. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. Glad to know you have tried sorrel leaves. Remove excess oil and keep only a tsp of oil in the pan, add red chilies, mustard, cumin and garlic. Set them aside to cool completely. Hi… I have tried ur recipe first one… Taste is delicious… Can I keep it in deep freeze for one month. If we visit South India and its several parts we find chutneys or pickles common in the vegetarian thali or the meal platter. It is highly useful for those suffering from Anaemia as it helps in treating iron deficiency disorders. Then measured, it filled a 3 liters utensil (pot) when tightly packed. Many like to temper the chutney with shrimps / prawns (crispy deep fried or tawa fried). Gongura pachadi is a mouthwatering dish that can be prepared easily with the aid of instructions provided. • Cumin seeds - 2 teaspoons. Fry until the leaves wilt off. You can also try shrimp with gongura, the same way as gongura chicken fry. Add dried red chillies, stir for few seconds. My mom also adds some sesame seeds powder to this. After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. The tart taste of dish is very appetising! Gongura Pickle Andhra Special Pachadi Village Style Gongura Chutney Padhuskitchen READ Kamut Sourdough Bread Recipe. Toast some sesame seeds on a low flame until they crackle. Will try to look for it in the market.