| Product Code: | Tendrils |
Tags: #GonguraPickle #AndhraPickle #IndianPickle #SouthIndianCuisine #Gongura #TangyPickle #HomemadePickle #AuthenticPickle #IndianFood #PickleLovers #GonguraDelight #SpicyPickle #IndianFlavors #TraditionalPickle #FoodieFavorites
Decsription:
Brand : Tendrils
Gongura Pickle is a traditional and highly popular pickle from South India, particularly in Andhra Pradesh and Telangana. It's made from gongura leaves, which are known as sorrel or Roselle leaves in English. The tangy and slightly sour flavor of the gongura leaves forms the base of this pickle, which is cherished for its distinct and robust taste.
Ingredients:
Gongura Leaves : These are the star ingredient, known for their tangy and slightly sour taste. They come in two varieties: green-stemmed (mildly sour) and red-stemmed (more sour). The leaves are plucked, washed, and dried.
Oil : A generous amount of sesame oil (gingelly oil) is typically used in making the pickle. Sesame oil adds richness and also acts as a preservative.
Mustard seeds: These are often roasted and ground to enhance the flavor.
Fenugreek seeds (methi) : Adds a subtle bitterness and depth to the pickle.
Dried red chilies : Provides the spiciness. The quantity of chilies can vary depending on how hot you want the pickle.
Garlic : Garlic cloves are often added for their pungent flavor, which complements the sourness of gongura leaves.
Turmeric : Provides color and a mild earthy flavor.
Salt : Essential for both taste and preservation.
Tamarind (optional) : Some variations of gongura pickle include tamarind pulp to enhance the tanginess. This is more common when the gongura leaves are not sour enough.
These leaves taste sour and super good in any preparations. Another popular version of the pickle is made with shade dried and wilted leaves. They are sauteed and pickled to preserve for a year
