Gongura Chutney is a special dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because it has a sour taste. Since it has a sour taste, there is no need to use tamarind for this recipe.This delicious chutney can be stored in the refrigerator for a week. Homemade gongura chutney is very flavorful and delicious. Today we will learn how to make gongura chutney at home.
|Gongura chutney with rice and potatoes|
Prep time -under 15 mins
Cook time - under 30 mins
(I have prepared half of the recipe given below i.e- with 1 bunch - you will get 1 cup of chutney as shown in the picture above)
Gongura – 2 big bunches or 6 cups tightly packed
Red chillies – 4-5
Green chillies – 5-6
Fenugreek powder -1/2 tsp
Asafoetida – a pinch
Turmeric Powder –a pinch
Sesame seed oil -3 tbsp
Salt as required
For the seasoning
Oil - 1 tbsp
Mustard – 1 tsp
Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.
Dry roast fenugreek seeds (vendhayam) and powder it.
Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.
Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.
Then grind it along with red chillies, green chillies and salt (I used rock salt) to a fine paste. Picture below shows cooked gongura leaves.
Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry in medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.
Delicious gongura chutney is ready. This chutney goes well with rice. I love it even with dosas. Check out more Chutney Recipes
If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!