Gongura pickle is a tangy and spicy pickle made from sorrel leaves, also known as gongura leaves. Originating from the Andhra Pradesh region of India, it’s a popular condiment that pairs well with rice dishes, such as biryani or plain rice. Here’s a basic recipe to make Gongura Pickle:
Ingredients:
- 3 cups tightly packed gongura leaves (sorrel leaves)
- 4-5 tablespoons oil (preferably sesame oil)
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 10-12 dried red chilies
- 1 tablespoon turmeric powder
- Salt to taste
- 1 tablespoon jaggery or sugar (optional, for sweetness)
- 4-5 cloves of garlic (optional, for added flavor)
- Vinegar or lemon juice (optional, for tanginess)
Instructions:
- Preparation:
- Wash the gongura leaves thoroughly and pat them dry with a clean kitchen towel. Remove any tough stems and separate the leaves.
- Dry Roast Spices:
- In a pan, dry roast mustard seeds, fenugreek seeds, and dried red chilies until they become aromatic. Allow them to cool down.
- Grind Spices:
- Once cooled, grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
- Cook Gongura Leaves:
- Heat oil in a large pan or kadai. Add the gongura leaves and sauté them until they wilt and release their moisture. Cook for about 5-7 minutes.
- Add Spices:
- Add the ground spice powder, turmeric powder, and salt to the cooked gongura leaves. Mix well to combine all the ingredients.
- Cooking:
- Cook the mixture on low heat, stirring occasionally, until the gongura leaves are completely cooked and the raw smell of the spices disappears. This might take around 10-15 minutes.
- Optional Additions:
- If you prefer, you can add jaggery or sugar for a touch of sweetness and crushed garlic cloves for added flavor. Mix well and cook for another couple of minutes.
- Adjust Consistency:
- Depending on your preference, you can adjust the consistency of the pickle by adding a little water if it’s too dry or letting it cook longer if it’s too watery.
- Cool and Store:
- Allow the Gongura pickle to cool completely before transferring it to a clean, dry glass jar. You can store it in the refrigerator for up to a few weeks.
- Optional Tanginess:
- If you prefer a tangier pickle, you can add a splash of vinegar or lemon juice before transferring it to the jar.
Serving:
- Gongura pickle can be served as a condiment alongside rice dishes, dosa, idli, or even with parathas. Enjoy its tangy and spicy flavor as a complement to your favorite meals!
