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Chennai, Tamilnadu, India
A foodie. From the land of food lovers :) Loves to experiment global food and serve them to folks too. Passionate about cooking.Loves music @ any form excuse hard rock ;)...a passionate singer..chatter box..people person..passionate to be a unique person..loves photography..intrested in watching various cuisines around the world knowing other culture..loves visiting new food joints :) IT'S SAID SHARING IS JOY AND SO IAM TRYING TO EXPLORE IT!! FOOD RECIEPES ARE TO BE SHARED NOT TO BE HOLD ON :) A simple smile is all needed in life :)

Sep 19, 2011

GONGURA CHUTNEY-ANDHRA STYLE



 In Andhra Pradesh its one of the favourite spinach which is found in most of the houses.
Its otherwise called as Pullichaikeerai in Tamilnadu. In maharashtra its called as Ambaadi. Its called Pitwaa in hindi.Nalita Saga in oriya, Mestapat in bengali, Pandi in kanada, Sougri in manipuri,Sorrel leaves in english.

I have mentioned how i make the gongura ctuney keeping the andhra style. There are very many styles like with garlic, with small onions etc..

Ingredients:
Gongura leaves - 2 bunch
Green chillies - 4
Red chilly powder -1 tbs
Channa Dal - 10gms
Jeera/Cumin seeds - 1tbs
Fenugreek/Methi seeds - 1/2tsp
Til oil - 150gms
Salt - 1 1/2tbs
Mustard seeds - 1tbs
Asefatida - 1/2 tps
Jaggery - 1 small block

Method/ Vidhiee:
1. Take the gongura bunch. Wash them well. Take the leaves separately from the stem.
2. Peel off the middle strand from each of the leaf. Do not worry if the leaves get torn.
3. Be careful that the minute thorns do not prick which are found in the stem.
4. Dry them till the water dries away or saute them in a dry hot pan.
5. Once the leaves are sauteed cool them then grind them along with green chillies
6. You can also add garlic if you like. But, saute the garlic in til oil cool them and grind with leaves

7. In a pan saute Channa Dal, jeera and methi seeds without adding oil till they turn brown.
8. Cool them and grind the powder.

9. In a pan pour till oil. Heat it well and then add mustard seeds and dry red chillies if needed.
10. Add asefatida and splutter the mustard seeds.
11. Add the gongura leaves and chilly mixture slowly.
12. Add red chilly powder and jaggery a bit. Keep stirring.
13. Add salt to it and stir well.
14. Once the oil starts leaving the mixture sprinkle the powder of Channa Dal.
15. Stir well until the chutney leaves all oil and comes without sticking to pan.
16. Cool it and store in glass container.

Caution: Keep away from light, water and wet spoons.
Tip: If you need you can add tamarind. As such the leaves themselves have the soar taste.

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