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Gongura Pickle Ambadi

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Gongura Pickle Ambadi Recipe, Achar, How To Make Gongura Pickle Ambadi Recipe

Gongura Pachadi or chutney is no doubt an Andhra Special dish. In olden days this used be one among other special dishes on any special occasions.

About Recipe

?Gongura oragaya, Sorrel leaves , Sorrel leaves

How to make Gongura pickle Ambadi

(22 ratings)
44 reviews so far
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Gongura pickle Ambadi
Author : Vahchef
Main Ingredient : Sorrel leaves
Servings : 2 persons
Published date : February 05, 2019

Ingredients used in Gongura pickle Ambadi
• Gongura (sorrel leaves) - 10 bunch.
• Coriander seeds - 1+1/2 tablespoon.
• Methi (fenugreek) seeds - 1/4 tea spoon.
• Cumin seeds - 1 tea spoon.
• Mustard seeds - 1 tea spoon.
• Garlic - 1/2 cup.
• Urad dal - 1 tea spoon.
• Red chill dry - 3 no.
• Curry leaves - 2 springs.
• Salt - to taste.
• Red chili powder - 1 tablespoon.
• Tamarind - 10 grams.
• Turmeric powder - pinch.
• Hing - pinch.
• Oil - 1 cup.
  • Pluck gongura leaves wash them in water and dry them with cloth.
  • Take a pan, add halfcup of oil then add the Gongura leaves cook till oil oozes out.
  • Take another pan, add little water and tamarind bring it to boil and pour this into blender add some garlic and make to a fine paste.
  • Dry roast methi seeds,coriander seeds and make a powder.
  • Take another pan for tempering, add oil (1/2 cup), red chilli dry, cumin seeds, mustard seeds,urad dal, chopped garlic and switch of the flame, then add pinch of turmeric powder, hing, curry leaves and pour this mixture in to abig bowl.
  • In that tempering add red chilli powder, salt, prepared coriander and methi powder,then add cooked gongura leave, tamarind and garlic paste and mix it well. This can be stored for 3 months.

Delicious Gongura Pickle Ambadi is ready to serve with rice / roti's.

Cooking with images Ambada lonache, Sorrel leaves , Pandi Uppinakayi


Comments & Reviews


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Recent comments

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Celia Coelho Devalia Posted on Sat Jul 07 2018

Chef, very tempting, but I have a question. I've always known that water near a pickle is taboo. The tamarind pulp was cooked in water. So can i presume it has to be refrigerated????

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Christie N Posted on Mon May 25 2009

Everything looks so delicious. I never heard of some of the ingredients though.

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Geronimo Jurg Posted on Mon May 25 2009

theres nothing wrong with eating with your hands :)

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mara235 Posted on Mon May 25 2009

He's so sweet - go ahead and eat with your hands! My family always said ''fingers before forks'' when we got together for holiday meals (that way we could grab bread, biscuits and extra pieces of meat and pie..not feeling rude ab

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bahamasi Posted on Tue May 26 2009

1) pluck gongura leaves.. wash them thoroughly in running water.. spread a cotton cloth on dining table and spread the leaves... leave it overnight... so that the water dries up.. 2) you dont chop gongura leaves.. you can leave it in the sun for a

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bahamasi Posted on Tue May 26 2009

to the hot oil first add urad dal then, mustard seeds , zeera, whole dhania, methi seeds, mirchi, hing.. once done... add onions and whole garlic....fry them... now add the paste of red chillies.. salt to taste, then lastly the gongura .... mix it w

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bahamasi Posted on Tue May 26 2009

I still remember the days when my granny used to feed us when we were little... we used to eat home butter along with gongura... and used to sing... chetha venna mudha chengalva poodanda... a small poem abt lord krishna..

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inlove0395 Posted on Tue May 26 2009

I see you use too much oil..... not too healthy....

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abcdknocked Posted on Tue May 26 2009

hmm!! will make it soon!! and sanjay need to give shy for having food with hands!!! i personallly liked it very much!!! real juicy taste of food will come only when u'll have with hands!! and anyways u r doing great job!! keep it up!!

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savio4reiki Posted on Tue May 26 2009

what is hindi name for gongura?

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SYLFan2008 Posted on Wed May 27 2009

Indian Pickling is done predominantly in oil. It's not like you eat a plateful of pickles in one sitting. It's usually eaten like an accompaniment (a spoon or two) to a meal.

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inlove0395 Posted on Wed May 27 2009

I see, thank you for informing me. I get scared when I see that much oil but I understand what you mean, thank you!

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