Recipe: Delicious Andhra Style Gongura Pachadi/Ambaade Ka Achar

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Recipe: Delicious Andhra Style Gongura Pachadi/Ambaade Ka Achar
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Recipe: Delicious Andhra Style Gongura Pachadi/Ambaade Ka Achar Delicious, fresh and tasty.

Andhra Style Gongura Pachadi/Ambaade Ka Achar. Gongura is actually a green leafy veggie that' s called as sorrel leaves in english , pulicha keerai in Tamil , Ambadi in hindi etc. Red Stem Gongura is more sour in taste and very popular for making pickles. Gongura Pickle/Ambade Ka Achar is a popular Andhra Pradesh recipe made using sorrel leaves, garlic and spices.

To prepare this pickle just fry all the ingredients separately and simply blend them.

Gongura is a main ingredient in Andhra cuisine and helps in preventing many diseases.

Now we are coming to 'Andhra Pitha'!

You can have Andhra Style Gongura Pachadi/Ambaade Ka Achar using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Andhra Style Gongura Pachadi/Ambaade Ka Achar

  1. Prepare 10 bunches of Red Sorrel Leaves.

  2. Prepare 1 tbsp of Salt.

  3. Prepare 12-15 of Red chillies dry ones.

  4. You need 1 tbsp of Oil.

  5. You need 1 tsp of Cumin seeds.

  6. You need 10 of Garlic cloves.

  7. Prepare 1/4 cup of Tamarind.

  8. Prepare For of tempering-.

  9. It’s 1 tsp of Cumin seeds.

  10. You need 2 sprigs of Curry Leaves.

  11. Prepare 1/2 cup of Oil.

  12. It’s 2-3 tbsp of Bengal Gram.

Gongura Pachadi has an easy instant version that lasts for a week which you can find here.

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Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine.

Its made of fresh Gongura leaves and spices.

Andhra Style Gongura Pachadi/Ambaade Ka Achar instructions

  1. Wash the red sorrel leaves thoroughly in enough water to get rid of dirt and sand. Spread them under the fan to dry well. There should not be any moisture left. In a pan, add a tablespoon of Oil. Add Red chillies, Cumin seeds, Garlic cloves, washed and cleaned Tamarind pieces along with the Red Sorrel Leaves. Roast them all very well until completely done. There should not be any moisture left..

  2. Blend all to a smooth paste. Add the tempering to it and store in an airtight container in the refrigerator. It stays good for about 20 days. If kept in the freezer, it can last for months. Take out a small portion of it and refrigerate it to use. Rest of it can be kept in the freezer. Remember to use a clean and a dry spoon to take out the Pachadi or Achar. Keep adding Oil if its reduced after consuming. Cool it before you add..

  3. Relish this tangy, delicious chutney with plain boiled rice and ghee. I must say that there is no better comfort food on earth as this. Try it to believe it..

  4. A super-duper comfort food of all times, this Achar or Pachadi in Hyderabad and Andhra State is a rage in Winters. Come this Season and it is made in every other home in the City. Winter is a time to celebrate with fresh green vegetables and fruits that flood the markets. This one can be stored in the refrigerator and if you want to store it for a longer time, then make sure to dry the leaves thoroughly before making the Chutney and store in the freezer always. This way it lasts for months..

Spice, sour are the main aspects of the dish.

We can mix the Gongura pickle with rice or serve with curd rice or Idli / Dosa.

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Gongura Pickle() made of sorrel leaves an authentic delicacy typical to Telugu cuisine.

This Gongura Pachadi comes together with a whole rich of flavours and spices like red chillies, coriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.