Gongura Pickle

Gongura(Sorrel Greens) is the most tastiest leafy vegetable. You can make Gongura Pickle/Pachadi, Gongura Pappu, Gongura Pulusukura . In whatever the way you make, it tastes delicious. Gonugura Pickle/ Pachadi is one of the tastiest recipe that goes very well with hot rice and ghee/oil.  It is very easy to make this tastiest and mouth watering Gongura Pickle/ Pachadi.

Ingredients:

Gongura Big Bunches - 3

Oil - 4 tbsp.
Salt - 2tbsp

For Powder:

Mustard Seeds (Aavaalu) - 1tbsp

Fenugreek Seeds (Menthulu) - 1/8 tsp (15seeds approximately)

Urald Dal - 2tbsp
Red Chillies - 8

Hing - 1/8 tbsp.

Method:

• Pluck the leaves first and then wash them. And then spread them on a clean cloth and let it dry for 4hrs.
• Add 1tsp of oil to the pan. Now add the ingredients under Powder except Red chillies one by one to the pan and fry for 5min till the mixture turns into light brown color.
• Add hing and fry for 1min and then take this mixture into a plate and keep aside.
•  Now add the red chillies to the same pan and fry for 2mins and keep aside.
• Now add the remaining oil to the pan and then add dried Gongura leaves.
• Keep the flame on low and let the leaves shrunk. It takes approximately 5min. And then turn off the flame.
• First, grind the fried mixture mentioned under Powder by adding salt to make a smooth powder.
• Now add the shrunken Gongura leaves to this powder and grind it coarsely.
• Take this Gongura Pickle into a bowl and serve with hot Rice.

Chayote Pickle/Seema Vankaya Pachadi with step by step procedure

Chayote (Seema Vankaya) is a very good and healthy vegetable which everyone should take it as regularly as possible. It is a very good source of B-complex, vitamins and also good source of fiber. It tastes delicious both with chutney/pickle and curry. Kids also love this vegetable as it tastes little sweet. You can check for Chayote Curry in my another post. Meanwhile try this tastiest and delicious chutney/pickle. Here is step by step procedure to make chutney/pickle....

Preparation Time: 10min

Making Time: 20min

Total Time: 30min

Ingredients:

Chayote - 500gms

Turmeric - 1tsp

Salt - 2tbsp

Oil - 4tbsp

Dhania Seeds/Coriander Seeds - 1tbsp

Methi Seeds/Fenugreek Seeds  - 15seeds

Red Chillies - 15 (adjust according to your level of spicy)

Tamarind - small lemon size(approx. 10gms)

Fresh Coconut/Dry Coconut - 1/2 part of coconut

Method :

Step: 1

Wash Chayote and peel. No need to peel if chayote is tender. Then cut into medium pieces.

Step: 2

Take a pan and add oil. Then add Chayote pieces.

Step: 3

Next add Tamarind and Turmeric one by one.

Step: 4

Now add salt and mix well.

Step: 5

Next cover it with lid and let it cook for 10mins. In between stir once or two to avoid burning. After 10mins check if the piece has become tender. If you cut the piece with the spoon it should cut into halves. Switch off the stove and let it cool for 5min.

Step: 6

Meanwhile, in another pan add dhaniya seeds and methi seeds, fry for 2mins then switch it off. Immediately add hing and mix. Keep it aside and then fry red chilli for 1min by adding a drop of oil.

Step: 7

 Now grind the fried dhania and redchilli.

Step: 8
Now add cut pieces of coconut to the ground powder.

Step: 9

Now grind this to a powder and then add the fried chayote.

Step: 10

Again grind this coarsely. And the delicious and colorful Chayote Chutney is ready to serve. It goes well with hot rice. It can also eaten as a chutney for Idly, Dosa. It tastes delicious with anything.

Note: You also grind it to a paste as per your taste. But both textures look very nice and tastes very delicious.

Variations: You can replace Chayote with Radish and follow the same procedure for Radish Chutney which also tastes delicious and equally healthy too.

Ginger Mango Pickle/Allam Maamidikaya Pachadi With Step by Step Procedure

Traditional way of making Allam Pachadi(Ginger Pickle) is by using Ginger and Tamarind which goes well with Idly,Dosa and also goes with hot rice with Ghee. But I tried making this recipe with Raw mango instead of using Tamarind. It came out very well and tasted like heaven. My kids liked it very much and wanted to eat all the time this pickle with Idly and Dosa...which made my life easy as I don't need to make separate chutney everytime I make Idly or Dosa or even Vada. I am sure your kids also will love it. Here is the recipe with step by step photos and procedure....

Preparation Time: 10min

Making Time: 20min

Total Time: 30min

Ingredients:

Raw Mangoes - 1 kg

Fresh Ginger - 1/4 kg

Jaggery - 1/2 kg

Red Chilli Powder - 1/4 kg

Salt - 1/4kg

oil - 1/4 liter

Muster Seed - 2 tbsp

Hing - 1/4 tsp

Method:

Step: 1

Wash both Raw Mangoes and Ginger. Peel both of them and cut them into medium pieces and keep aside.

Step: 2

Take Jaggery and break into pieces. Keep aside.

Step: 3

Take both cut jiggery and raw mango pieces into mixer jar and grind into a paste.

Step: 4

Add cut jiggery to the grind mixture and grind it again.

Step: 5

Now take the ground paste into a plate. Don't worry it will come soggy. Once it is all done you will get excellent texture and consistency.

Step: 6

Now add salt and chili powder one by one to the ground mixture.

Step: 7

Mix them evenly and now you can see that the paste becomes thick after mixing this.

Step: 8

Now add oil to a pan and heat it for a minute and then add muster seeds. Once mustered seeds starts spluttering add hing and turn the off stove. 

Step: 9
Add this tampering to the mixed pickle. Finally, mix it well.

Step: 10
Take this into a container and serve. It will stay for more than 6months if you store it in a refrigerator. It goes very well Idly, Dosa, Vada and of course with hot rice and ghee it tastes delicious. Here is the mouth watering Ginger Mango Pickle....