If you’re looking to spice up your meals with a unique flavor, you must try Gongura chutney! This delightful recipe features red sorrel leaves, known as gongura or puntikura in Telugu and pulicha keerai in Tamil. These leaves are not only flavorful but also packed with vitamin C, which can boost your immune system. Plus, they have a tangy taste that can complement a variety of dishes. So, let’s dive into this easy-to-follow recipe that’s perfect for any occasion!
Ingredients:
- Fresh gongura leaves
- Green chilies
- Garlic cloves
- Salt
- Oil (preferably sesame or cooking oil)
- Mustard seeds
- Urad dal (split black gram)
- Tamarind paste (optional)
Instructions:
- First, wash the gongura leaves thoroughly and let them dry.
- Next, heat a tablespoon of oil in a pan and add the mustard seeds.
- Once they start popping, add urad dal and sauté until golden brown.
- Add chopped green chilies and garlic cloves to the pan, and fry until aromatic.
- Then, add the gongura leaves to the pan and cook until they wilt down.
- Once cooked, let the mixture cool slightly, and then blend it into a coarse paste.
- Finally, add salt to taste, and if desired, a bit of tamarind paste for additional tanginess.
Tips:
- For extra flavor, you can add a pinch of hing (asafoetida) while cooking.
- Serve the chutney with rice, idli, or dosa for a delicious meal.
- Store any leftovers in an airtight container in the fridge, where it can last for about a week.
Gongura chutney is not only a fantastic addition to your meal but also a healthy option that can help with common ailments like colds and coughs. Its sour taste makes it a favorite in Andhra cuisine, particularly around the Guntur region. So, why not bring a taste of South India into your kitchen? Give this recipe a try, and don’t forget to share your thoughts! You can watch more recipes and cooking tips by following VanithaShri’s Kitchen. For the latest updates, subscribe to the channel and explore a world of flavors!
