If you're looking for a delicious and easy-to-make chutney or pickle recipe that can be stored for up to 15-20 days, then look no further! Gongura nuvvula pachadi recipe features the flavors of gongura, also known as sorrel leaves, and nuvvulu, or sesame seeds. Here's how to make it:
- 4 bunches Sorrel Leaves
- 1/4 cup Sesame Seeds
- 15 Green Chilies (as needed)
- 1 tsp Oil
- Garlic (as needed)
- Salt (as needed)
- 2 tbsp Oil
- 1 tsp Black Gram
- 1 tsp Bengal Gram
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Red Chilies
- 2 sprigs Curry Leaves
- 1/2 tsp Turmeric Powder
Clean and wash the sorrel leaves and set them aside.
Heat a pan and add the sesame seeds. Let them splutter and roast for a while, then set them aside.
To the same pan, add a tsp of oil and roast the green chilies until white spots appear. Set them aside.
In the same pan, add another tsp of oil and add the sorrel leaves. Cook until they are all soft. Add garlic as needed and turn off the flame.
Let the cooked sorrel leaves cool down completely, then add the roasted sesame seeds to a mixie jar and grind them once.
Add the roasted green chilies and cooked sorrel leaves to the mixie jar and grind them together with salt as needed.
Transfer the mixture to a mixing bowl.
In a pan, heat 2 tbsp of oil and add the black gram dal and bengal gram dal. Saute for a while.
Add the mustard seeds and cumin seeds and let them splutter.
Add the red chilies and curry leaves, then add the turmeric powder and mix well.
Add the temper to the chutney/pickle mixture and mix well.