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    Gongura (The Sour Leaf)

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    Prashanth Kannar K
    Gongura is a sour leaf used to make a traditional Andhra Pradesh pickle that is only stored for one month. The recipe calls for gongura leaves, salt, oil, red chilies, turmeric, blackgram, fenugreek seeds, and mustard seeds. The leaves are roasted, ground with salt and turmeric, mixed with tempered spices and oil, and stored to tenderize over 7 days before serving.

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    Gongura (The Sour Leaf)

    Uploaded by

    Prashanth Kannar K
    3 views1 page
    Gongura is a sour leaf used to make a traditional Andhra Pradesh pickle that is only stored for one month. The recipe calls for gongura leaves, salt, oil, red chilies, turmeric, blackgram, fenugreek seeds, and mustard seeds. The leaves are roasted, ground with salt and turmeric, mixed with tempered spices and oil, and stored to tenderize over 7 days before serving.

    Original Description:

    This pickle is made of the sou leaf.

    Original Title

    Gongura Pickle

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    © Attribution Non-Commercial (BY-NC)

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    Gongura is a sour leaf used to make a traditional Andhra Pradesh pickle that is only stored for one month. The recipe calls for gongura leaves, salt, oil, red chilies, turmeric, blackgram, fenugreek seeds, and mustard seeds. The leaves are roasted, ground with salt and turmeric, mixed with tempered spices and oil, and stored to tenderize over 7 days before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    3 views1 page

    Gongura (The Sour Leaf)

    Uploaded by

    Prashanth Kannar K
    Gongura is a sour leaf used to make a traditional Andhra Pradesh pickle that is only stored for one month. The recipe calls for gongura leaves, salt, oil, red chilies, turmeric, blackgram, fenugreek seeds, and mustard seeds. The leaves are roasted, ground with salt and turmeric, mixed with tempered spices and oil, and stored to tenderize over 7 days before serving.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    Download as docx, pdf, or txt
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    GONGURA (THE SOUR LEAF)

    The pickle it has a special taste & flavour.It is andhra people`s pride pickle This is only for 1 month storage. Gingely oil Gongura leaves 2bunches Salt Oil 5tsp Red chillies 3tsp Turmeric Blackgram Fenugreekseeds Mustard seeds Garlic 12 optional Method:-Remove the leaves from the stem,wash and wipe them on a kitchen towel. Heat tawa and just roast the leaves (not totally),stir all the time for 3-4 minuts. Transfer them to the towel,allow to get cool for some time. Heat oil and add mustardseeds,fenugreek seeds,redchillies,asafoetida,blackgram. After done turnoff the heat. Grind gongura leaf of the tempering,salt turmeric to acoarsely. Remove and add the remaimg tempering and store it. Can be served directly also. Note:-If you use garlic grind them with the pickle Or fry them along with tempering and Add to the pickle.It takes time to get tender(probably 7 days).

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