Gongura Nuvvula Pachadi
Prep Time
20 mins
Cook Time
20 mins
If you're looking for a delicious and easy-to-make chutney or pickle recipe that can be stored for up to 15-20 days, then look no further! Gongura nuvvula pachadi recipe features the flavors of gongura, also known as sorrel leaves, and nuvvulu, or sesame seeds. Here's how to make it:
Course:
Pickles, Side Dish
Cuisine:
Indian
Keyword:
Gongura Nuvvula Pachadi
Ingredients
- 4 bunches Sorrel Leaves
- 1/4 cup Sesame Seeds
- 15 Green Chilies (as needed)
- 1 tsp Oil
- Garlic (as needed)
- Salt (as needed)
- 2 tbsp Oil
- 1 tsp Black Gram
- 1 tsp Bengal Gram
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Red Chilies
- 2 sprigs Curry Leaves
- 1/2 tsp Turmeric Powder
Instructions
Chutney preparation
-
Clean and wash the sorrel leaves and set them aside.
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Heat a pan and add the sesame seeds. Let them splutter and roast for a while, then set them aside.
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To the same pan, add a tsp of oil and roast the green chilies until white spots appear. Set them aside.
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In the same pan, add another tsp of oil and add the sorrel leaves. Cook until they are all soft. Add garlic as needed and turn off the flame.
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Let the cooked sorrel leaves cool down completely, then add the roasted sesame seeds to a mixie jar and grind them once.
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Add the roasted green chilies and cooked sorrel leaves to the mixie jar and grind them together with salt as needed.
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Transfer the mixture to a mixing bowl.
For Tempering
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In a pan, heat 2 tbsp of oil and add the black gram dal and bengal gram dal. Saute for a while.
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Add the mustard seeds and cumin seeds and let them splutter.
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Add the red chilies and curry leaves, then add the turmeric powder and mix well.
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Add the temper to the chutney/pickle mixture and mix well.
Your tasty and delicious gongura nuvvula pachadi is now ready to enjoy!
This chutney/pickle can be stored in an airtight container for 15-20 days, making it a perfect addition to your meal prep routine. Enjoy it with rice, roti, or any other favorite dish.
