Gongura chutney/ Pundi chutney / Sorrel leaves cooking

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney1

Gongura leaves are widely used in cooking, the tangy flavour does makes the dishes delicious. Gongura chutney or pundi chutney is commonly prepared in South India.It makes a good accompaniment with jowar roti.

Varied names of Sorrel

Different regions call it by different names.The English name is Sorrel or Kenaf. It is popular as  Gongura in Andhra Pradesh, Pundi palya in Karnataka, Pulich keerai in Tamil, Ambaadi In Marathi, Pitwa in Hindi, Kotrum in Jharkhand, Amaari in Chattisgarh, Kotrum in Jharkhand and Mestapat in Bengali.

Health Benefits of Sorrel leaves

The sorrel leaves are rich source of iron, vitaminB6, folic acid and anti-oxidants essential for human nutrition. The iron and vitamins present in it help in preventing conditions such as osteoporosis.

Different culinary uses of Sorrel leaves in India

Sorrel leaves are used along with lentils to give a flavoursome accompaniment with rice. The chutney is a popular dish churned out of it. It is one of the daily essentials in Andhra cuisine. A variety of pickle is also made using these leaves.

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gongura chutney

Ingredients:

For the  gongura/ sorrel leaves chutney

  • 2 clusters of sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi seeds
  • 2 teaspoon oil
  • a liitle asafoetida
  • salt to taste

For the seasoning:

  • 2 teaspoon oil
  • 1/4 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder

Method:

  1. Separate the leaves from the stalk, wash and put them to dry on a cloth.
  2. Cut the leaves.
  3. Take oil in a pan, roast the methi seeds and the green chilli, put them aside.
  4. In the same oil, add asafoetida and the sorrel leaves along with salt.
  5. Let cook for sometime.
  6. Remove from flame.
  7. When it cools, grind it.
  8. Take a pan and make the seasoning. Add mustard seeds, as it crackles, put asafoetida and turmeric powder. Turn of the gas. Put the chutney in it and mix well.
  9. Gongura chutney is ready to serve.

Take a tip:

  • Garlic may be added along with green chilly while sautéing.
  • Raw onions are added to the chutney by some people.
  • Chutney stays good for a couple of days if kept in refrigerator.
  • Tastes good with jowar roti along with stuffed brinjal as an accompaniment.
  • It can be mixed with hot steamed rice along with ghee.
  • The leaves are slimy, thus do not chop and wash them.
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gongura chutney

gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking gongura chutney
Print

Gongura/ Pundi/ Sorrel leaves chutney

Gongura chutney is a popular accompaniment from South India. It makes a good accompaniment with jowar roti. 

Course accompaniment, chutney,, Side Dish
Cuisine Indian, karnataka, southindian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 bowl
Author jayashree

Ingredients

  • 2 cluster sorrel leaves
  • 6 green chilly
  • 1 teaspoon methi
  • 2 teaspoon oil
  • salt to taste

For the seasoning

  • 2 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida

Instructions

  1. Remove the stalk of the sorrel leaves, wash and put it to dry on a cloth. Cut the leaves. 

  2. Take oil in a pan, add fenugreek seeds and green chilly. Roast them, put them aside.

  3. In the same pan, add asafoetida and the sorrel leaves along with salt. 

  4. Let cook until tender. Remove and keep it aside.

  5. When cool, grind the fenugreek and green chilly together. Then add the sorrel leaves to it and blend altogether. 

  6. Make seasoning in another pan. Add mustard seeds to the oil, as it splutters, put asafoetida and turmeric powder. Put chutney to it and mix it well. Gongura chutney is ready to serve.

Recipe Notes

  • You may add garlic along with green chillies while roasting. 
  • Finely cut onion pieces can be put in the seasoning and sauted for sometime. 
  • This chutney tastes good with jowar roti.
  • It can also be served with hot steamed rice along with a dollop of ghee. 
  • This chutney can be stored in refrigerator. Put seasoning and use it.
Gongura chutney  Gongura chutney/ Pundi chutney / Sorrel leaves cooking Gongura chutney 3 225x300

Gongura chutney

Other chutney recipes on the blog

And here are a few from my co-bloggers Raw mango with garlic Tomato Onion Chutney Lal mirch ki chutney Coconut and flax seed chutney Gur imli ki chutney Mango Kottu 

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Ring Murukku snacks in the jar

ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Ring murukku is another kind of dry snacks. It is from the state of Andhra Pradesh. They are soft but crispy, different from the usual kodbole that we make.

ring murukku2 ring murukku snacks in the jar Ring Murukku snacks in the jar ring murukku2

Other snack recipes;

Kodbole Instant Chakli Poha Chiwda

Ingredients:

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Method:

  1. Wash and soak moong dal for half an hour.
  2. Heat one cup of water. Drain the soaked dal and put it in water along with salt.
  3. Once the water, put the rice flour, keep stirring continuously.
  4. When the consistency becomes thick, turn off the gas. Let cool.
  5. Add chilli powder and asafoetida to it. Knead it to a dough.
  6. Take a small ball of the dough and roll into the shape of a ring.
  7. Repeat for a few more balls.
  8. Heat oil in a frying pan.
  9. Once it is hot, put a few murukku (six to seven ) in the oil.
  10. Deep fry on medium flame until golden in colour.
  11. Repeat for the rest of the dough.
  12. Ring Murukku are ready to serve.

Print

Ring Murukku

Ring Murukku is another kind of snack that can be made and stored in jars. They are crispy on the outside but soft inside.

Course Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author jayashree

Ingredients

  • 1 cup rice flour
  • 1 tablespoon moong dal
  • 1 cup water
  • salt to taste
  • 1 teaspoon chilli powder
  • asafoetida
  • oil for frying

Instructions

  1. Wash and soak moong dal in water for thirty minutes.

  2. Heat one cup water. Drain the water from the soaked moong. Put it in water along with salt.

  3. Once it boils, add rice flour and stir continuously, it should come to a thick consistency.

  4. Let cool. Add chilli powder and asafoetida to it and knead well.

  5. Take a small ball of the dough and roll into a ring shape. 

  6. Make a few more rings.

  7. Heat oil in a pan.

  8. Once it is hot, put a few rings (about six or seven) and deep fry on medium flame until golden in  colour.

  9. Remove them on an absorbent paper. 

  10. Repeat for the rest of the dough. Ring murukku are ready to serve.

Recipe Notes

Make them more circular in shape like a small ring. Mine are not exactly like a ring, could not make them again for the photograph.

Breakfast is one of the most important meals of the day. Are you struck for ideas in the busy mornings? Do check out this book of mine, “South Indian Breakfast” on Amazon.

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South Indian Breakfast

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