This recipe is very famous in andhra and one of the well known pickle in south indian's pickle section. I am preparing this pickle using tamarind juice which is use in making of pulihora .So we call this pickle pulihora gongura ... We can prepare this pickle with 2 methods.one method is using dry chillies for spicyness and 2nd method is using red chilli powder ..Both methods gives same taste .. ..Making dry chillies into fine powder gives some difficult to make pickle ..If you like to prepare to easy way you can add red chilli powder instead of dry chillies.Use sesame oil for best taste or long preservation.Do not cut the gongura leaves.Fry them as leaves....
Ingredients
| gongura | 1 kg |
| crystal salt | 200 grs |
| dry chillies | 200 grs |
| mustard seeds | 50 grs |
| fenugreek seeds | 25 grs |
| turmeric | 50 grs |
| tamarind | 200grs |
| garlic | 150 grs |
| oil | 500 grs |
Seasonings |
|
| mustard seeds | 2 spoons |
| dry chillies | 5 |
| urad dal | 2 spoons |
| chana dal | 2 spoons |
| curry leaves | few |
Preparation
Gongura leaves (guntur gongura) should be dried and dark green in colour.Observe each leave because some insects or germs stick on the leaves so we should observe each leaf and cut the stem of the leaf.
Spread gongura leaves on cotton cloth and dried for some time.
Take a pan and put on the flame.
When pan is heated add fenu greek seeds and roast for some time.
When good aroma coming from the fenu greek seeds and change the colour of the seeds then put off the flame.
Keep to cool in the room temperature.
Take a mixie jar and add roasted fenu greek seeds and make a fine powder.Keep it aside.
Add mustard seeds and make fine powder.
Add crystal salt in mixie jar and make fine powder.
Remove layer of the garlic cloves.
Add garlic cloves in a mixie jar and make fine paste.
Take a vessel and add tamarind and 1 glass of water and soak for 15 minutes.
Extract juice from tamarind .
Put this vessel on the flame and cook for some time(nearly 15 minutes) in medium flame.Add some salt(2 spoons).
Put off the flame when juice is cooked well and become little bit thick.
Take a pan and add oil( 5 spoons ) and put on the flame.
Add dry chillies when oil is heated.
Remove from the flame when dry chillies fried well.
Keep to cool.
Add these chillies in a mixie jar and make powder.
Method
Take a big thickened pan and put on the flame.
Add 5 spoons of oil and add some gongura leaves when oil is heated.
Fry for 5 to 10 minutes in medium flame. After that remove leaves from the pan.
Add 5 spoons of oil and add some more gongura leaves and fry for some time.
Do all remaining gongura leaves like this.
Take big mixing bowl.Add tamarind juice,roasted fenu greek seeds powder,mustard seeds powder,turmeric,garlic paste,dry chillies powder and crystal salt powder.
Mix all well.
Then add fried gongura leaves and mix all well.
Taste the pickle if salt and spicyness is enough or not.
If not, add some more salt and dry chillie powder or red chilli powder.
Take a pan and put on the flame.
Add remaining oil (total oil).and heat.
When oil is heated add mustard seeds and fry until they started to splutter.
Then add dry chilli pieces.
Add urad dal and chana dal and fry until dals become to change their colour and fried well.
Add curry leaves and put off the flame.
Keep to cool..
Add these seasoning to pickle and mix all well.
Andhra special pulihora gongura is ready ........
Keep in the mind
All vessels and spoons which are used in preparing pickle should be dried well.
We can use red chilli powder instead of dry chillies.
Adding more quantity of garlic that gives nice taste to the pickle.
Measurement of salt and dry chillies is approximate quantity.You can add as per your taste.
Measurement of salt and dry chillies is approximate quantity.You can add as per your taste.
