Gongura Pickle

Gongura is a good source of vitamin A, B6, C, iron, anti-oxidants and calcium. Gongura leaves are low in calories and high fiber content. These leaves are excellent choice for losing weight. Gongura leaves helps to lower blood pressure.

Gongura pickle is made with gongura leaves, spices, tamarind, and salt. Red sorrel leaves are called as gongura in telugu and pulicha keerai in tamil. Try out this easy and healthy chutney for idli, dosa or rice recipes. Here goes the recipe:

Ingredients:

Gongura leaves  1 big bunch(3 to 4 cups)
Red chillies -10
Mustard seeds -1tbsp
Urad dal -2tbsp
Onion(shallots) -20 no.s
Hing -1tsp
Methi seeds -1tsp
Curry leaves-few
Tamarind -(small gooseberry size)
Salt- as needed 
Sesame oil -50 ml

Method:

• First, clean and wash the gongura leaves and add it in boiling water. When leaves color changes, switch off the stove and allow it to cool. 

• Then add boiled gongura leaves and tamarind in blender and grind it to coarse paste. Add some oil in a pan and allow it to heat, then add mustard seeds and urad dal. 

• Once it sputter, add red chillies, hing and curry leaves one by one. Add chopped onions and saute till it gets transparent. 

• Add some salt into it. Sauté for few seconds and Switch off. Now add gongura paste with this. Mix everything and check for salt. 

• Take another small pan and dry roast the methi seeds. When it changes color switch off and allow it to cool and grind to a coarse powder.

•  Add this powder to gongura pickle and mix well. Serve hot with rice, idli and dosa.

Note:

• Red Stem Gongura is more sour in taste and very popular for making pickles.