Gongura Pickle/Thokku

Gongura..the red sorrel leaves...Had heard a lot of it but this was the first time I tried cooking it..Infact I had tasted at my mom's place..Last week one of my friend brought some red sorrel leaves and dosakai from Andhra...I was so happy to see the leaves and thought I should try some pickle out of it.Immediately browsed Sailu's space and got the recipe from her blog...

 

Just followed the recipe from her blog and the taste was just awesome with hot steamed rice..

 

Thank U soumya for the gongura leaves..

 

INGREDIENTS:

 

4 big bunches of Gongura leaves/Red sorrel leaves

7-8 nos of  whole red chillies (de-seeded)

1 Tsp of methi/fenugreek seeds

7-8 nos of less spicier green chillies

1 Tbsp of urad dhal

1 Tbsp of Bengal gram

1 Tbsp of coriander seeds/Dhania

12-15 pods of garlic

4 tbsp of gingelly oil

salt to taste

 

To Temper:

3 Tbsp of gingelly oil

1 Tsp of mustard seeds

2 Whole dry red chillies

Few no. of curry leaves

 

 

 

 

PROCEDURE:

 

 

 

 

Wash the red sorrel leaves and dry it in shade for 1/2 a day.Let it dry.

Heat a pan and add 1 Tsp of oil and saute it.

Saute it till it reduces its size

 

 

In the same pan saute the other ingredients one by one and saute it.First saute the methi seeds,then bengal gram,urad dhal,coriander seeds.Slit the green chillies and saute well.Saute garlic.

First grind the ingredients except gongura leaves.

Then add gongura leaves and grind it smoothly.

If u add water then the shelf life will reduce.

 



 

Heat a pan and add oil.

Add the items mentioned in "To Temper".

Then add the grinded gongura paste and saute well.

 

HANDY TIPS:

 

Red sorrel leaves are sour and if u are using white sorrel leaves then u can add tamarind too to enhance the taste.

The pickle will stay good for 2-3 weeks if no water is added.