Wednesday, 3 February 2016

Gongura Chutney - Gongura Thuvaiyal

Gongura Chutney - Gongura Thuvaiyal, is a spicy and tangy chutney which goes well with rice or even with tiffin items like idli, dosa etc. Many people make gongura pickle which is one of the famous dish in Andhra. But I have not made it in pickle style here rather it is just a chutney/thuvaiyal kind of dish. I have made it medium hot, if you like it really hot, you can add more red chilies.

Gongura Chutney - Gongura Thuvaiyal

Preparation Time : 5 Minutes | Cooking Time : 15 Minutes | Serves : 4

Gongura Leaves - 1 bunch
Coriander Seeds - 1 tbsp.
Channa Dal - 2 tsp.
Dry Red Chilies - 4 no.
Cumin seeds - 1/2 tsp.
Pepper Corns - 1/2 tsp.
Tamarind - small piece
Asafoetida - small piece
Oil - 1 tsp.
Salt - to taste

1. Keep all the ingredients ready to make the gongura chutney/thuvaiyal. 
a. Wash and clean the gongura leaves.
b. Soak the tamarind in little water.
2. Heat oil in a pan and add asafoetida piece. Add coriander seeds, pepper corns and cumin seeds. Fry for a minute.
3. Add the dry red chili and fry for another minute in a medium flame. Transfer the roasted spices to a plate. Heat little oil and add the channa dal and roast it for a minute. Transfer it to a plate.
4. Heat little oil, add the gongura leaves and saute till it is cooked and reduced. Switch off the flame once done. Note: No need to add water, leaves will ooze some water while cooking which will be enough for it to get cooked.
5. First, add the roasted spices and salt to a blender and grind it to a coarse powder. Then, add the soaked tamarind and gongura leaves. Grind it to coarse paste.

Spicy and tangy Gongura Chutney - Gongura Thuvaiyal is ready to serve.

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