Today I am preparing a famous and very tasty homemade pickle from South India Gongura / Pulicha Keerai Pickle Recipe. I am sure like me and many of you love this pickle to the core. It’s a very spicy, tangy, tempting and finger-licking one. Any guesses? Yes, it is Gongura Pickle and in English called Sorrel Leaves.
Ingredients:
- 3- 4 cups Gongura / Pulicha Keerai leaves/Sorrel leaves ( 1 bunch )
- 6 flakes Garlic
- 1/2 tsp Mustard
- 1/4 cup oil
- to taste Salt
Powders
- 1 1/2 tbsp Split Black gram Urad dal
- 11/2 tbsps Coriander Seeds Dhania
- 1/4 tsp Cumin seeds (jeera)
- 1/2 tsp Fenugreek seeds methi
- 1/2 tsp Mustard seeds
- 10 – 15 nos Red Chillies
Steps to make Gongura / Pulicha Keerai pickle Recipe:
Step 1
Pluck and wash gongura / pulicha keerai leaves
Pluck all the gongura / pulicha keerai leaves, wash them and set it aside freely so that they are free from moisture and any water content on the leaves.
Step 2
Heat the Gongura / Pulicha Keerai leaves with oil
In a pan, add about 1 tbsp oil, add the Gongura / Pulicha Keerai leaves and cook them until they turn soft and mushy.
Step 3
Fry the spices with oil
In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute.
Step 4
Add the roasted spices, add some salt and blend into a fine powder
Take them out and set aside to cool down. In a blender, add the roasted spices, add some salt and blend into a fine powder.
Step 5
Blend garlic cloves and gongura / pulicha keerai
Into it garlic cloves and blend well and also add Gongura / Pulicha Keerai leaves and blend roughly.
Step 6
Mix thickly sliced onions
Take the pickle out into a bowl and mix thickly sliced onions into it and give tempering as mentioned below.
- In a tadka pan, add oil and heat it.
- Add chana dal, urad dal and stir well.
- Into it add cumin seeds, mustard seeds and let them pop up.
- Add dried red chillies, stir for a few seconds.
- Add curry leaves and let them crackle.
- Add the tempering to the pickle.
- Serve hot with ghee and rice!
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