Apologies for closing Iyer mess for a long long time, typically for no reason at all! Promising to post more often from now on.
Gonkura leaves is what we call as 'pulicha keerai' in tamizh and Red sorrel leaves in English. It is a great source for iron and dietary fibre. You would have come across gonkura pickle in grocery stores. This recipe offers a different style of consuming Gonkura.
Ingredients:
Gonkura ( Red sorrel) leaves - 2 clusters (big bunches)
Sesame oil - 50 ml
Mustard seeds - 1 tsp
Red chillies - 7 -8 nos
Black pepper - 30- 40 nos depending on your taste
Tamarind - 1 lemon sized ball
Asafoetida Powder - 1 pinch
Steps to a tantalising yummy Gonkura:
1.) Separate gonkura (Red sorrel) leaves from their stems and discard stems.
2.) Wash them thoroughly before the preparation and drain.
3.) Add half the amount of sesame oil in a stir fry pan and heat.
4.) Add red chillies, black peppers, tamarind and gonkura leaves and mix them in medium heat until the leaves loose its green color, become brownish and reduces in volume. This takes between 4-7 minutes.
5.) Grind them in a blender with little water to make it a loose paste.
6.) Add the reminder oil in the stir fry pan and heat.
7.) Add Mustard seeds and let it split.
8.) Add asafoetida powder and the ground sort of runny paste and let it simmer at low-medium heat for 10mins or until oil oozes out.
9.) Serve hot .
10.) If it is for later use, cool it down and store it in an airtight container. It can be refrigerated too. Even without refrigeration it stays good for a month.
Gonkura can be mixed with rice and had with poosanikkai morkootu, had as a side dish for idli, dosai, chappathi, upma, curd rice and can be used as a substitute for pickles.
Asafoetida Powder - 1 pinch
Steps to a tantalising yummy Gonkura:
1.) Separate gonkura (Red sorrel) leaves from their stems and discard stems.
2.) Wash them thoroughly before the preparation and drain.
3.) Add half the amount of sesame oil in a stir fry pan and heat.
4.) Add red chillies, black peppers, tamarind and gonkura leaves and mix them in medium heat until the leaves loose its green color, become brownish and reduces in volume. This takes between 4-7 minutes.
5.) Grind them in a blender with little water to make it a loose paste.
6.) Add the reminder oil in the stir fry pan and heat.
7.) Add Mustard seeds and let it split.
8.) Add asafoetida powder and the ground sort of runny paste and let it simmer at low-medium heat for 10mins or until oil oozes out.
9.) Serve hot .
10.) If it is for later use, cool it down and store it in an airtight container. It can be refrigerated too. Even without refrigeration it stays good for a month.
Gonkura can be mixed with rice and had with poosanikkai morkootu, had as a side dish for idli, dosai, chappathi, upma, curd rice and can be used as a substitute for pickles.
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1 comment:
Gongura Pickle / Ambade ka achar is one of my favorite pickles. Especially the pickle made in Andhra style has an everlasting taste. Thank you for showing the delicious recipe. I will definitely try this weekend.
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