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Gongura Pickle

12 Jul

Gongura Pickle.

Sorrel leaves / gongura is thoroughly wash and cooked in oil along with tamarind till it becomes very soft. A freshly roasted spice mix is ground into powder and added to the sorrel leaves pickle as a finishing step. Serve gongura pickle with steamed rice or with idly, dosa etc…
Makes: 1/2 Cup of Gongura Pickle.


Gongura / Sorrel Leaves 2 Cups Packed
Tamarind 3 inch Piece
Oil 1/4 Cup

For Powder

Mustard Seeds a Big Pinch
Cumin Seeds a Pinch
Urad Dal 1 Tbsp
Chana Dal 1/8 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch

Method of preparation:

Separate the sorrel leaves and thoroughly wash them.
Pat them dry and keep aside.
Soak tamarind in few tablespoons of hot water and keep aside.
Roast all the powder ingredients except asafoetida in a pan until aromatic or until they change color.
Cool the roasted ingredients to room temperature and grind them along with asafoetida and salt into fine powder.

Heat oil in a pan on medium flame, add the sorrel leaves.
Cook covered for around 8 minutes.
Uncover and cook for around 5 more minutes till sorrel leaves thoroughly wilt and change color.
Add tamarind mixture to the pan and cook again for another 5 minutes.
Stir in ground spice powder and salt and remove from heat.
Remove the gongura pickle onto a jar and it stays fresh for around an year.
Serve gongura pickle with steamed rice or with idly, dosa etc…
Notes: Make sure to cook the sorrel leaves well.

Suggestions: Adjust spice with whole red chiles.
Variations: Check other variations of sorrel leaves pickles here.
Other Names: Gongura Pickle, Sorrel Leaves Pickle.