Gongura Pickle

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 Gongura pickle, also known as sorrel pickle, is a popular and tangy pickle from the southern region of India, especially Andhra Pradesh and Telangana. It is made using gongura leaves, which are also known as sorrel leaves or red sorrel leaves. Gongura pickle has a unique and distinct flavor that pairs well with rice, roti (Indian bread), or dosa (fermented rice and lentil crepes). Here's a recipe to make gongura pickle:





Ingredients:

  • 2 cups gongura leaves (sorrel leaves), washed and chopped
  • 1/4 cup oil (preferably sesame oil or any neutral oil)
  • 2 tablespoons mustard seeds
  • 2 tablespoons fenugreek seeds
  • 10-12 dried red chilies (adjust to your spice preference)
  • 1 tablespoon turmeric powder
  • 2 tablespoons tamarind pulp
  • Salt to taste

Instructions:

  1. Heat a tablespoon of oil in a pan over medium heat. Add the chopped gongura leaves and sauté for a few minutes until the leaves wilt and release their moisture. Remove from heat and set aside.
  2. In the same pan, add mustard seeds and fenugreek seeds. Dry roast them until they turn slightly brown and release their aroma. Remove from heat and let them cool.
  3. Once cooled, grind the roasted mustard seeds and fenugreek seeds into a fine powder using a spice grinder or mortar and pestle.
  4. In a blender or food processor, add the sautéed gongura leaves, powdered mustard and fenugreek seeds, dried red chilies, turmeric powder, tamarind pulp, and salt. Blend until you get a smooth paste. You can adjust the consistency by adding a little water if needed.
  5. Heat the remaining oil in the same pan over medium heat. Add the blended gongura paste and cook it on low heat, stirring continuously to prevent burning, for about 10-15 minutes. The oil should start separating from the pickle, indicating that it is cooked.
  6. Remove the pan from heat and let the pickle cool down completely.
  7. Transfer the gongura pickle to a clean, airtight jar and store it in a cool, dry place or in the refrigerator.
  8. The pickle tastes best after a day or two as the flavors develop and mature. It can be stored for several weeks or even months if properly refrigerated.

Gongura pickle can be enjoyed as a condiment or accompaniment to a variety of dishes. Serve it with steamed rice, roti, dosa, or even as a spread on bread. Its tangy and slightly spicy flavor adds a delightful punch to your meals.


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