Gongura Pickle

A tangy and spicy Andhra-style pickle, made with gongura (sorrel) leaves and aromatic roasted spices. This flavorful condiment pairs perfectly with rice, dosa, or idli, adding a traditional South Indian touch to every meal.

Ingredients

• 4 bunches gongura leaves (separated, cleaned, and washed)
• 3 tsp sesame seeds
• 3 tsp urad dal
• 1 tsp fenugreek seeds
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 4–5 dry whole red chillies
• 4 green chillies
• 1–2 dry red chillies (for seasoning)
• 1/2 tsp chana dal
• 1/2 tsp urad dal (for seasoning)
• 2 tbsp oil
• 1/2 tsp mustard seeds
• Salt to taste

Method

For Seasoning

1. Heat the oil:

   • Heat 1 tablespoon oil in a pan over medium flame.

2. Add the tempering ingredients:

   • Add mustard seeds and let them splutter.
   • Then add chana dal, urad dal, and 1–2 dry red chillies.

3. Fry until golden:

   • Stir continuously until the dals turn golden brown and aromatic.
   • Switch off the heat and set aside to cool.

For the Pickle

1. Fry the gongura leaves:

   • In the same pan, heat a little oil and deep fry the gongura leaves and green chillies until the leaves wilt and turn slightly dark.
   • Remove and allow to cool.

2. Grind into a paste:

   • Transfer the fried gongura leaves and green chillies to a blender.
   • Grind them into a coarse paste and set aside.

3. Roast the spices:

   • Dry roast sesame seeds, urad dal, fenugreek seeds, coriander seeds, cumin seeds, and 4–5 dry red chillies on low flame until aromatic.
   • Allow to cool slightly and grind into a fine powder.

4. Combine the mixture:

   • Mix the spice powder with the gongura paste in a bowl.
   • Add salt to taste and blend everything together until well combined.

5. Add the seasoning:

   • Finally, pour the prepared seasoning over the gongura mixture.
   • Stir thoroughly to ensure even mixing.

Serving Suggestion

Serve this flavorful Gongura Pickle with steamed rice and a drizzle of ghee, or as a side with dosa, idli, or curd rice.

Note

• Store the pickle in a clean, airtight glass jar.
• It stays fresh for up to a week at room temperature or longer when refrigerated.
• Adjust the number of chillies according to your spice preference.