Gongura pickle

Gongura pickle

Gongura pickle, also known as gongura pachadi, is a popular South Indian condiment made from gongura leaves. Gongura, also known as sorrel leaves or red sorrel, has a tangy and sour flavor, which makes it ideal for pickles. Here's a basic recipe for making Gongura pickle:

Ingredients:

1. Gongura leaves (sorrel leaves) - 2 cups, tightly packed
2. Red chili powder - 2-3 tablespoons (adjust to your spice preference)
3. Mustard seeds - 1 tablespoon
4. Fenugreek seeds - 1/2 teaspoon
5. Turmeric powder - 1/2 teaspoon
6. Salt - to taste
7. Asafoetida (hing) - a pinch
8. Sesame oil - 3-4 tablespoons
9. Garlic cloves - 3-4 (optional)

Instructions:

1. Wash and dry the gongura leaves thoroughly. Remove the stems and keep the leaves aside.

2. Heat a pan with a little oil, add mustard seeds, fenugreek seeds, and garlic cloves (if using). Sauté them until the mustard seeds start to splutter and the fenugreek seeds turn golden brown.

3. Add the gongura leaves to the pan and sauté them for a few minutes until they wilt and reduce in volume.

4. Turn off the heat and let the gongura leaves cool down.

5. Once they have cooled, grind the gongura leaves, along with red chili powder, turmeric powder, salt, and a pinch of asafoetida, into a coarse paste.

6. In the same pan, heat some more oil and add the ground gongura paste. Cook it over low heat, stirring frequently, until the oil starts to separate from the mixture. This may take about 20-30 minutes.

7. Once the oil has separated, and the pickle has thickened, remove it from the heat and let it cool.

8. Transfer the gongura pickle into a clean, dry glass or ceramic jar. Store it in the refrigerator. It can be preserved for several weeks when stored properly.

Gongura pickle is a delicious and tangy condiment that goes well with rice, dosas, idlis, and other South Indian dishes. You can adjust the spiciness and saltiness according to your taste.