gongura nilava pachadi, pulicha keerai thokku - gongura pickle recipe
Shravs Cook Book
Shravs Cook Book
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  • 1 full cup
  • 1. From the stems of red sorrel leaves pluck only leaves and discard stems
  • 3. On a newspaper or on a kitchen towel spread the leaves and allow them to drain the moist completely, else shelf life decreases, don
  • 5. Now chop the leaves very finely
  • 6. Also wash and soak tamarind in little water
  • 7. In a pan dry roast fenugreek seeds and coriander seeds one after the other and grind both together to a fine powder
  • 8. In the same pan add half cup of oil
  • 10. This takes about 5 minutes Now cool this stuff and grind to a fine paste, keep aside
  • 11. Also drain tamarind from soaked water, add half of the above mentioned quantity of garlic and grind both tamarind and garlic to a fine paste, keep aside
  • 13. Now switch off the flame and pour this tadka into a bowl
  • 15. Also add ground fenugreek and coriander seeds powder
  • 16. Add ground tamarind and garlic paste, also add ground red sorrel leaves paste
  • 18. The pickle after preparation should be more spicy, salty and tangy. Over time the taste gets balanced.



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