GONGURA THOKKU | ANDHRA GONGURA CHUTNEY | PULICHAKEERAI THOKKU

Gongura, Pulichakeerai in Tamil, has a tangy taste  and unique aroma with immense medicinal benefits. It is rich in iron and other essential vitamins & minerals. Here, it is done along with red chilly and urad dhal. Gingelly oil will suit more than any other oil.This will be more tasty the next day, since the spices gets blended well. The amount of red chilly may vary according to  individual taste. This can be served with idly, dosa, hot rice with gingelly oil. This can be mixed with rice and packed for lunch.

Video recipe of Gongura thokku

INGREDIENTS:
Gongura/ Pulichakeerai - 1 bunch
Red chilly - 10
Urad dhal - 3 tsp
Mustard - 1/2 tsp
Cumin - 1/2 tsp
Fenugreek - 1/2 tsp
Hing - 1/2 tsp
Jaggery - 1 tsp
Gingelly oil - as needed
Salt

METHOD:

• In a tawa, add little oil, red chilly and urad dhal.
• Roast till urad dhal turns golden brown.
• Transfer to a mixer and powder it and keep aside.
• Heat 5 tsp of oil, add mustard,  cumin, fenugreek.
• Add washed and chopped gongura leaves.
• Saute for few minutes. Add salt.
• After 4 to 5 minutes, it gets cooked well.
• Add powder spice along with hing.
• Keep on mixing till all gets blended.
• Add little oil if needed.
• Add jaggery, mix for few minutes and switch off the flame.
• Tasty and aromatic Gongura thokku is ready.

Step wise recipe with pictures:

1. In a tawa, add little oil, red chilly and urad dhal.

2. Roast till urad dhal turns golden brown.
3. Transfer to a mixer and powder it and keep aside.

4. Heat 5 tsp of oil, add mustard, cumin and fenugreek.
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5. Add washed and chopped gongura leaves.
6. Saute for few minutes. Add salt.

7. After 4 to 5 minutes, it gets cooked well.
8. Add powder spice along with hing.

9. Keep on mixing till all gets blended.
10. Add little oil if needed.

11. Add jaggery, mix for few minutes and switch off the flame.
12. Tasty and aromatic Gongura thokku is ready.

GONGURA RECIPES

Rich in iron, calcium, vitamins, folic acid and anti-oxidants, these leaves are highly recommended for patients of heart conditions and diabetes, taste these Andhra Special Gongura recipes

GONGURA CHUTNEY/ PULICHA KEERAI MASIYAL

INGREDIENTS:

            Gongura/Pulicha keerai – 1/2 bunch

            Green chilly – 3

            Red chilly – 2

            Garlic pods – 4

            Small onion – 10

            Fenugreek – ¼ tsp

            Mustard – ¼ tsp

            Cumin – ¼ tsp

            Asafoetida – 1 pinch

            Jaggery – ½ tsp

            Gingelly oil – 2 tsp

            Salt

METHTOD:

1.    Pressure cook washed and cut Gongura leaves, green chillies and garlic pods with little water for 2 whistles on high flame.

2.    In a pan, add oil and allow the mustard to splutter. Add cumin, fenugreek and asafoetida. Add red chilly pieces and chopped small onions and saute well.

3.    Open the pressure cooker after the pressure reduces fully. Mash the gongura leaves along with chilly and garlic using a thick bottomed ladle or a masher. No need to grind in mixer.

4.    Add the above to the pan, add salt, jiggery and cook well until the gongura chutnes doesn’t stick to the pan.

5.    Taste a little to see if it still tastes sour. Add red chilly powder as required.

6.    Tangy and tasty Pulicha keerai masiyal/ Gongura chutney is ready and can be stored and used. The taste will be awesome the next day than the day it is prepared.

GONGURA CHUTNEY

INGREDIENTS:          

       

           Gongura leaves – 1 bunch

            Urad dhal – 4 tbs

            Red chilly – 15

            Mustard – ½  tsp

            Cumin – ½ tsp

            Fenugreek – ½ tsp

            Asafoetida – 1 tsp

            Curry leaves – 1 leaflet

            Jaggery – ½ tsp

            Gingelly oil – 3 tbs

            Salt

                     

METHOD:

1.    Heat a little oil in a pan and add mustard, cumin and allow to splutter.

2.   Add fenugreek, asafoetia and curry leaves, mix well and remove from the pan. Add little oil, urad dhal and red chillies and roast well till the dhal turns to golden brown. Remove and keep aside.

3.    Add the remaining oil, and washed and chopped gongura leaves and saute well.

4.   The leaves will turn into brown colour and  nice aroma arises. Saute well till the leaves are well cooked. The leaves will become soft, the quantity will be reduced to little.

5.  Take a mixer and powder urad dhal and red chillies and add to the cooked gongura leaves along with seasoning, jaggery, salt  and mix well. Add a little oil if needed.

6.    The chutney will leave the sides of the pan in a minute or two.

7.    Tasty and delicious gongura chutney is ready.

8.    It goes well with hot rice with ghee, idly, dosa and curd rice.