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GONGURA THOKKU / SORREL LEAVES PICKLE

Today’s recipe is about a wonderful leafy vegetable that is rich in Iron. It improves your eyesight and helps in detoxifying our body. Gongura is known to have many more health benefits.Today i am sharing the delicious Gongura thokku recipe that can be eaten as an accompaniment or mixed with rice. It is absolutely lip smacking.

What is the theme for Foodiemonday Bloghop this week?

For the 238th #Foodiemonday #Bloghop Theme #GoGreen was suggested by Aruna who blogs at https://vasusvegkitchen.blogspot.com/ . She has a wonderful collection of delicious recipes from Andhra.Do check out her blog for some insanely delicious recipes. I am yet to try her Andhra Kobbari Karam recipe.

Recipe for Gongura Thokku :

Ingredients:

  • 3 Cups Loosely Packed Sorrel leaves / Gongura leaves
  • 1/4 Cup Curry Leaves
  • 1 Tbsp Channa Dal
  • Salt to taste
  • 1 Tbsp Urad Dal
  • 4 Tbsp Gingelly Oil
  • 1 Tbsp Toor Dal
  • 35 Dry Red Chillies
  • 1 Lemon sized Tamrind
  • 1/4 Tsp Fenugreek / Methi dana
  • 15 Whole Black Pepper
  • 1 Tsp Coriander seeds
  • 3/4 Tsp Mustard
  • 1/2 Tsp Hing / Asafoetida

What is the method to prepare this thokku?

  • Remove the sorrel leaves from the stem. Wash and dry them . Wash the curry leaves and dry them as well. Keep them aside.
  • Heat a wide bottom pan. Add 1/2 tsp of oil. Roast channa dal, urad dal and toor dal until they turn slightly brown .Ensure it does not burn. transfer them to a plate and allow it to cool completely.
  • Heat 1/2 tsp oil in the same pan. Roast coriander seeds , black pepper and methi seeds. Once they are fragrant . remove and transfer to a plate.
  • In the same pan add 1/2 tsp oil and slightly roast red chillies and tamrind. Once they swell switch off the flame and allow it to cool.
  • Heat 1/2 tsp oil in another pan. Add the sorrel leaves and curry leaves. Once they change colour and wilt switch off the flame. Allow it to cool completely.
  • In blender grind all the roasted ingredients except greens , mustard, asafoetida and salt. As the mixture is coarsely ground add the cooked greens and blend by sprinkling some water. Grind coarsely.
  • In pan add the balance oil and heat. Add mustard seeds and hing. As the mustard splutters add the ground mixture to the oil. Add salt to taste and mix well. Cook for 5 mins untill the oil starts to leave the sides and mixture is dry. Thokku is ready.
  • Transfer the thokku to a nice and clean glass jar. Stays good for 2 weeks in the fridge.Enjoy with piping hot rice and ghee.
https://preethicuisine.com/raw-mango-thokku-raw-mango-dip/