Thursday, September 27, 2012

#38 : Gongura Pachadi ~ Red Sorrel leaf Pickle

When we think of Andhra Cooking this pickle automatically comes to mind. Quintessential is the only word I can think of. It has a wonderful sourness to it that is coupled with the warm aroma of the asafoetida and the tongue tingling spice of ground red chillies. We Telugu people love spicy food and pickles usually form an indispensable part of our everyday meals. When I was little, I thought this pachadi was exotic and out of the world. When my mom-in-law was visiting us from India, I learnt this from her.It was on my bucket list for a very long time. I was surprised at how simple and easy this was to make.

  • 3 big Bunches of Gongura/Sorrel leaves
  • Salt to taste
For Tempering
  • 5-6 Tbsp Oil
  • 1 tsp - Mustard seeds
  • 25 Big Dry Red Chillies ( To taste . Can be reduced to make it milder and less spicier)
  • 2-3 Green chillies
  • 1/2 tsp  Asafoetida
  • 3/4 tsp Fenugreek powder
  1.  Wash the Gongura/Sorrel leaves and separate then from the stem. Let them dry completely over a kitchen towel for 1-2 days
  2. In a large pan heat 2.5 Tbs oil. Add the gongura leaves and fry until they reduce in size, become tender and ooze out oil
  3. Tempering-In a medium pan -Heat rest of the oil , add mustard seeds , let them splutter . To it add red chillies,green chillies and fry until the red chillies deepen in color. Add asafoetida and fenugreek powder and fry for a minute. Turn off the heat/flame and set aside to cool completely
  4. Transfer the mustard seed-red chilli tempering to a blender, add salt and grind on a smooth powder. Add the gongura leaves and blend to a paste ( Do not add water )
  5. Serve with hot rice and a side of freshly chopped onions. Enjoy

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