Red Stemmed Sorrel leaves (Andhra Gongura) Pickle
Sorrel leaves popularly known as Gongura in Telugu. This leafy vegetable is widely consumed in several parts of India. Sorrel leaves pickle is most loved and famous in states of south and north. There are two varieties in this, the red stemmed ones and the green stemmed ones. The red stemmed ones are widely used in pickling. The tangy taste and a rich nutritional profile are what make this Pickle so famous.
Gongura or sorrel leaf is seasonal and therefore can be relished for few months in a year. But pickling it gives us the privilege of enjoying it throughout the year in any season.
Method of preparation:
Sorrel leaves pickle is made by washing and drying fresh sorrel leaves. Once the moisture is out a pan is heated with oil and sorrel leaves are added and sautéed until the leaves are mushy and soft. Then garlic, red chilies, coriander seeds, cumin seeds, fenugreek seeds, curry leaves and few other ingredients are added and ground into a fine paste. A little tampering with few curry leaves, mustard seeds, urad dal, channa dal etc. Then it is allowed to cool at room temperature and stored in glass jars.
Sorrel leaves, dry red chilli, turmeric, methi seeds, salt, Ground nut oil, garlic pods, tamarind, chana dal, etc.
Feast to your taste buds:
Tangy, spicy and little crispy because the lentils give this pickle a distinct taste and its aroma can make anyone fall in love with it. The best way to enjoy gongura pickle is with steaming hot rice and a drop of ghee, eating this way can really be a heavenly experience. Apart from that gongura pickle can be a great side dish for any meal; it can be eaten with chapatti, dosa, rolls, sandwiches, and upma.
Don’t use wet spoon for serving the pickle as it might reduce the shelf life of pickle.
Store the pickle in refrigerator for longer shelf life.