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Home>>South India>>Andhra-Pradesh>>Cuisine>>Gongura Pickle

Gongura Pickle

Gongura Pickle

Ingredients
Gongura Pickle, Gongura Pickle cuisine, Gongura Pickle Recipe, Gongura Pickle South India cuisine
  • Gongura leaves 1bunch (separate leaves from stalk)
  • Coriander seeds 1tsp
  • Methi (fenugreek seeds) 1tsp
  • Cumin seeds 1tsp
  • Red chillies 6nos
  • Green chillies 2nos
  • Garlic flakes 5nos
  • Oil 2tbs
  • Tamarind 1 lemon size
  • Salt to taste
  • Chopped onion 1
  • For Seasoning:
  • Oil 2tsp
  • Mustard seeds 1tsp
  • Asafoetida a pinch

Method

  • Slightly roast tamarind in a pan till moisture evaporates and keep it aside.

  • Heat oil and fry coriander, fenugreek, cumin seeds, red chillies, green chillies and garlic flakes for a few minutes.

  • Remove and keep aside. Fry gongura leaves in the remaining oil and grind it with the above ingredients in a blender.

  • Add tamarind to the paste and grind for another few seconds. (if tomato is using instead of tamarind, fry it in the oil and add it to the paste).

  • Remove from the mixer, add salt and mix well.

  • Heat oil and season mustard seeds. Add the seasoning and asafetida to the ground mixture and mix well.

  • Place in an air tight container and keep water away from the pickle for longer use.

  • It remains for months if tomatoes and green chillies are avoided.

  • Add chopped onions before serving the pickle.  

 

 More Cuisine in Andhra-Pradesh

>> Bagara Baingan

>> Chekkalu

>> Mirchi Ka Salan

>> Khubani Ka Meetha

>> Gongura Pickle

>> Chepalu Pulusu

>> Prawn Curry

>> Corn Vada

>> Jhatpat Utthappam

>> Andhra Pulihora

 

More Information About Andhra-Pradesh

 
>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals
 

 

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