![]() Grind this into a smooth powder as well.ĥ. On a low flame, fry the chillies until they turn deep red. As they splutter, add dried red chillies. Meanwhile, in the same pan, heat 1 tsbp of oil. Mix half of the salt with the roasted sorrel leaves and grind them into a fine powder. Remove them on to a plate and let them cool down.ģ. In a thick bottomed pan, dry roast the leaves until they are completely wilted and turn dark-ish green/brown color on a low flame. ![]() Store it in a glass/porcelain container for longer shelf life.Ģ.Serve it with rice with a side of raw onions – nothing can beat this combo. For best taste, Let the pickle rest for a couple of days.Garlic is optional but I love the flavor and insist on adding.The pickle must be wet with oil and on storing for 2-3 days, should float on top. Salt and oil are the preservatives of this pickle and no skimping on oil either.The pickle has to be properly salted or else, will not stay for long. As per the sourness of the sorrel leaves, quantity of the red chillies differ. Adjust the red chillies as per spice preference.With changing times, mixer-grinders are being used these days. All the grinding would happen in a large sized mortar and pestle (rolu-rokali in Telugu) which adds to the taste of the pickle.The rest of the procedure can be done in individual batches to prepare fresh pachadi as and when required. The roasted sorrel leaves once cooled down and mixed with salt, stay well for over a year also. ![]() There are a number of versions of making this Gongura Pachadi but this is how we have been making it at our house ever since I have known it.*Now that’s a true Telugu girl speaking her heart* □ Gongura is best served with hot rice and a dollop of sesame oil/ghee with a side cut raw onions/shallots – comfort food at its best. This is called Niluva Pacahadi as it stays well for over 6 months when stored in clean air tight container and a clean spoon is used. When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. Lucky for us, dad is very good at this job and spent over 2 hours cleaning up the Gongura leaves. The only effort lies is picking the leaves and separating the stems. ![]() If the leaves wilt quickly on placing in heat, they are bound to be tangy. Amma mentioned a simple test to check the sourness of the leaves. The success of making good Gongura at home is in getting good quality Gongura/Sorrel leaves – the ones that are quite tangy. I learnt the recipe from Amma while my parents were visiting us earlier this year. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. Moving onto Gongura Pachadi, it is made from Sorrel leaves. If not for anything, I wanted to record this recipe for all the legacy it carries and there are going to be other Andhra special pickle recipes on this blog, very soon. My mammagaru did leave on her legacy with both her daughters-in-law (my aunt and my amma) and they have taken upon themselves to be the next pickle queens of our family. Infact, the whole house would smell of red chillies, dried mangoes and other condiments. ![]() For an entire month, the only happening work at the kitchen would be preparing pickles. My Mammagaru (Paternal grandma) would make a trip to our hometown during the summer, just to make pickles and was she an expert or what?! From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. I have fond memories of waiting up for the loads of spicy pickles to make entry into our house in Chennai all the way from Vijayawada. More than 60% of our staff are women and they are our beautiful partners in bringing our grandmother’s recipes alive.Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles. Having started with humble beginnings in 1989, our impeccable quality commitment and being true to our roots helped us gain clients across the world.
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