Gongura (Sorrel Leaves-Pulicha Keerai) Chutney

by Kamala on March 25, 2010

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Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_1 Gongura (Sorrel) leaves have sour taste and are rich in vitamins, anti-oxidants. Gongura as chutney, pickle is popular in Andhra Pradesh. This is consumed more in other south Indian states also. I prepare this chutney by adding few onions, garlic to reduce sour taste and to get nice flavor. I also use reasonable  amount of fenugreek seeds to get nice flavor and  any bitter taste of fenugreek will be neutralized by the sourness of sorrel leaves.

It goes well with rice, chapatti and snacks. If it is cooked properly, we can keep for 10 days in fridge and for 3 to 4 days without refrigeration.

Gongura is known as Pulicha Keerai in Tamil and as Pitwaa in Hindi.

Cooking time: 20 minutes

Ingredients

  • Gongura leaves – 1 bundle
  • Onion – 2 no Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_2
  • Garlic cloves – 8 to 10 no
  • Red chilli – 10 to 12 (adjust as per your taste)
  • Fenugreek seeds – 1 table spoon
  • Cumin seeds – 1 tea spoon
  • Sugar – ½ tea spoon (to balance the taste)
  • Salt – as per taste
  • For seasoning
    • Curry leaves – few
    • Oil – 2 table spoon
    • Mustard – 1 tea spoon

Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_3 Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_4 Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_5

Method

  • Wash and keep gongura leaves aside; peel, chop onion and garlic.

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  • Heat a pan with few drops of oil; fry red chilli, fenugreek, cumin seeds and remove; fry garlic, chopped onion separately and keep; now add sorrel leaves in the hot pan and fry for few minutes.

Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_8 Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_9

  • It will get mashed when cooked; remove and keep.

Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_10 Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_11

  • Now in a mixi, take fried red chilli, fenugreek, cumin seeds, salt and grind it to powder.

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  • Then add onion, garlic and grind.

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  • Then lastly add gongura and grind for few seconds.

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  • Now do the seasoning in a pan; add the ground item and mix well; fry in low flame for 8 to 10 minutes or till it leaves the sides of the pan and become thick paste.

Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_18 Gongura_Sorrel_Leaves_Pulicha_Keerai_Chutney_19

  • Now delicious Gongura Chutney is ready.

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Tips

  • Frying chutney in low flame for long time helps to remove moisture. This in turn keeps the chutney fresh for more days.

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{ 3 comments… read them below or add one }

Priya March 25, 2010 at 1:45 pm

Its has been ages i had sorrel leaves…chutney sounds yumm!!

Sushma Mallya March 25, 2010 at 2:59 pm

sounds good and seems very healthy…

Thresa John March 12, 2011 at 3:46 pm

really delicious.

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