📝 About This Recipe
Known as the 'Queen of Pickles' in Andhra Pradesh, this Gongura Pickle is a vibrant explosion of tartness from red-stemmed sorrel leaves and fiery heat from sun-dried chilies. This traditional oil-based preserve captures the rustic essence of Telugu cuisine, offering a complex flavor profile that is simultaneously sour, spicy, and earthy. It is a staple in South Indian households, cherished for its long shelf life and its ability to transform a simple meal into a gourmet experience.
🥗 Ingredients
Main Produce
- 500 grams Gongura (Sorrel) Leaves (plucked, washed, and dried completely)
- 50-60 grams Dry Red Chilies (adjust according to spice tolerance)
- 20-25 pieces Garlic Cloves (peeled; half for paste, half for tempering)
Spice Blend (Masala)
- 1 teaspoon Fenugreek Seeds (Methi) (dry roasted)
- 2 tablespoons Coriander Seeds (dry roasted)
- 1 tablespoon Cumin Seeds (dry roasted)
- 1 teaspoon Turmeric Powder
- 3-4 tablespoons Salt (adjust to taste; acts as a preservative)
Tempering (Tadka) & Oil
- 1 cup Sesame Oil (Gingelly Oil) (authentic flavor and preservative)
- 1.5 teaspoons Mustard Seeds
- 1 tablespoon Chana Dal (for crunch)
- 1 teaspoon Urad Dal
- 1/2 teaspoon Asafoetida (Hing) (strong variety preferred)
- 2-3 sprigs Curry Leaves (fresh and dried of moisture)
👨🍳 Instructions
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1
Thoroughly wash the gongura leaves and spread them out on a clean cotton cloth under a fan for at least 2-3 hours. It is crucial that the leaves are bone-dry to ensure the pickle doesn't spoil.
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2
In a heavy-bottomed pan, dry roast the fenugreek seeds, coriander seeds, and cumin seeds individually until fragrant. Let them cool, then grind into a fine powder and set aside.
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3
In the same pan, add 1 tablespoon of oil and fry the dry red chilies until they puff up and turn slightly darker. Do not burn them. Remove and let cool.
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4
Once cooled, grind the fried red chilies, salt, and half of the garlic cloves into a coarse paste without adding any water.
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5
Heat 2 tablespoons of oil in the pan and add the dried gongura leaves. Sauté on medium-low heat. The leaves will wilt and eventually turn into a soft, dark green mushy paste. This takes about 10-12 minutes.
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6
Add the chili-garlic paste and the ground spice powder (from step 2) to the cooked gongura leaves. Mix thoroughly and cook for another 5 minutes until well combined.
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7
Remove the mixture from the heat and let it cool slightly. For a smoother texture, you can pulse this mixture in a blender once, but a coarse texture is more traditional.
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8
Prepare the tempering: Heat the remaining sesame oil in a small pan. Once hot, add mustard seeds and let them crackle.
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9
Add the chana dal, urad dal, and the remaining whole garlic cloves. Fry until the dals turn golden brown and the garlic is slightly blistered.
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10
Add the curry leaves and asafoetida. Turn off the heat immediately to prevent the hing from burning.
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11
Pour this hot tempering over the gongura mixture. Stir well so the oil coats everything; the oil should slightly float on top.
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12
Allow the pickle to cool completely to room temperature before transferring it to a sterilized glass or ceramic jar.
💡 Chef's Tips
Use the red-stemmed gongura variety for the best tartness; the green-stemmed version is much milder. Never add water at any stage of the process, as even a drop will cause the pickle to develop mold. Use high-quality cold-pressed sesame oil (Gingelly oil) for the most authentic flavor and better preservation. If the pickle feels too dry after 24 hours, heat a little more oil, cool it completely, and add it to the jar. Always use a clean, dry spoon when serving to maintain the shelf life of up to 3-6 months.
🍽️ Serving Suggestions
Serve a dollop of pickle with steaming hot jasmine or sona masuri rice and a generous drizzle of melted ghee. It acts as a perfect, tangy accompaniment to crispy Dosas or soft Idlis. Pair it with curd rice to balance the heat and acidity at the end of a traditional South Indian meal. Spread a thin layer on a paratha or use it as a spicy kick inside a vegetable wrap. Serve alongside Mudda Pappu (thick pigeon pea dal) for the ultimate comfort food combination.