Gongura Nilava Pachadi in telugualso calledPulicha Keerai Thokku or thuvaiyal or thogayal in tamil . Gongura in English is termed as Sorrel Leaves, pitwa or ambadi Bhaji or khatta Bhaji in hindi and Pulicha keerai in Tamil. Gongura is popularly known as "Andhra Maatha" in Andhra Pradesh.
Andhra gongura pickle recipe is the most famous and other well known recipes are Gongura Mutton, Gongura Chicken and Gongura Prawns are popular recipes down South India. Gongura Pappu is also quite common recipe where gongura is paired with dals. Gongura Paneer, Gongura Rice and Gongura Pulihora are other popular recipes made using gongura.
It is a summer crop and the hotter the place of cultivation the more sourer the leaf gets. The sourness of the leaves give a nice and tangy taste to any recipe in which these leaves are used. Sesame seeds powder or peanuts powder can be added to cut down the sour taste but it stays for 2 to 3 days only. Some people don't use tamarind in the preparation. Instead they use tomato pieces in the preparation. Gongura pickle is served by adding chopped onion pieces on it.
Gongura pickle or Thokku is paired usually with Jowar Roti. Also this combination is one of the prasads offered to god Shiridi Sai Baba. Gongura pachadi make an awesome combination with steamed rice and ghee.
Gongura leaves health benefits: It is rich in iron, vitamins, folic acid and essential anti-oxidants.
Ingredients for Gongura Nilava Pachadi (Pickle) or Pulicha Keerai Thokku
1. Gongura (Red Sorrel Leaves or Pulicha keerai) - 2 cups
2. Tamarind - 1 big gooseberry sized
3. Garlic Cloves - 20 to 25 cloves
4. Fenugreek Seeds - 1/2 tsp
5. Coriander Seeds - 1 n 1/2 tsp
6. Mustard Seeds - 1 tsp
7. Cumin Seeds - 1 tsp
8. Red Chillies - 3 to 4
9. Asafoetida - 1/4 tsp
10. Turmeric Powder - 1/4 tsp
11. Salt - 1 n 1/2 tsps
12. Red Chilli Powder - 2 tsps
13. Oil - 1 full cup
Other pickle recipes andhra style:
Tomato Pickleor Thakkali Thokku
Kollu Chutney Recipe or Ulavalu or Horse Gram Chutney Recipe
Pudhina Tomato or Mint leaves and tomato Chutney
Peanut Bengal gram Chutney or Palli Putna Dal Chutney
Procedure:
How to make Pulicha Keerai Thokku - Gongura Nilava Pachadi
1. From the stems of red sorrel leaves pluck only leaves and discard stems
2. Nicely wash the leaves to remove dirt and drain water completely
3. On a newspaper or on a kitchen towel spread the leaves and allow them to drain the
moist completely, else shelf life decreases, don't dry under sun
4. Leaves should be moist free but not crisp due to over drying
5. Now chop the leaves very finely
6. Also wash and soak tamarind in little water
7. In a pan dry roast fenugreek seeds and coriander seeds one after the other and grind both together to a fine powder
8. In the same pan add half cup of oil
9. When oil is hot add chopped red sorrel leaves and fry till oil oozes out and floats on top of the leaves
10. This takes about 5 minutes. Now cool this stuff and grind to a fine paste, keep aside
11. Also drain tamarind from soaked water, add half of the above mentioned quantity of garlic and grind both tamarind and garlic to a fine paste, keep aside
12. Heat a pan, add remaining half of the oil, when oil is hot add mustard and cumin seeds, once they splutter add red chillies and remaining garlic cloves, asafoetida and turmeric powder also and fry for a minute or two
13. Now switch off the flame and pour this tadka into a bowl
14. Add salt and red chilli powder to this tadka
15. Also add ground fenugreek and coriander seeds powder
16. Add ground tamarind and garlic paste, also add ground red sorrel leaves paste
17. Mix all nicely, Pulicha Keerai Thokku or Gongura Nilava Pachadirecipe is ready, once it gets cooled, store in an air tight container, it stays for almost 3 months
18. The pickle after preparation should be more spicy, salty and tangy. Over time the taste gets balanced.
