Fast Guide to Cooking Tasty Ambadi/Gongura/Sorrel leaves Chutney

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We hope you got benefit from reading it, now let's go back to ambadi/gongura/sorrel leaves chutney recipe. You can cook ambadi/gongura/sorrel leaves chutney using 21 ingredients and 7 steps. Here is how you achieve it.

To cook an extraordinary Ambadi/Gongura/Sorrel leaves Chutney, here are the ingridients required:

1. Take of Chutney ingredients.
2. You need 1 of big bowl Ambadi leaves/Gongura.
3. Prepare 1 tsp of oil.
4. Provide 8-10 cloves of garlic.
5. Get 1 inch of ginger.
6. Provide 6-7 of Dry Red chillies (can vary according to taste).
7. Prepare 1/2 tsp of methi(Fenugreek) seeds.
8. Prepare 1 tsp of coriander seed.
9. Prepare 1 tsp of Cumin seeds.
10. Use 2 tsp of peanuts.
11. Get to taste of Salt.
12. Provide of Water for adjusting thickness.
13. Prepare of Tadka/ tempering.
14. Take 2-3 tsp of Oil.
15. Provide 1 tsp of Mustard seeds.
16. Provide 1 tsp of Cumin seeds.
17. Take 1/2 tsp of Asafoetida.
18. Provide 1-2 of Dry red chilli.
19. Get 8-10 of Curry leaves.
20. Prepare 1 tsp of Chana dal(Bengal gram).
21. You need 1 tsp of Peanuts (if you are a great fan of it).

After preparing the materials, now you are good to cook your tasty Ambadi/Gongura/Sorrel leaves Chutney by following the procedures on this section:

1. Dry roast Cumin seeds, Fenugreek seeds, coriander seeds, ginger, garlic, dry chilly, peanuts. Remove it aside and cool it.
2. In same pan add oil if required and roast Ambadi/Gongura leaves for 5-6mins. And cool it.
3. In a big mixer jar add all roasted ingredients and salt to taste. Make a fine paste. Add water as required..
4. Remove the paste in bowl to serve..
5. For tempering heat oil in the pan add mustard seeds let them crackle, then add cumin seeds fry for 1/2min. Add chana dal and fry for 2mins. Now add curry leaves and asafoetida and finally dry red chilli and fry for 2mins..
6. Pour the tempering over the chutney. And it's ready to eat.
7. Traditionally it's had with steamed rice..

In olden days this used be one among other special dishes on any special occasions. Gongura improves digestion, immunity, and makes the bone stronger. We can also use it to cure hypertension, inflammation and urinary tract infections. It is also known as Ambadi (Marathi in India), Ambada, Pitwaa, or Pulicha Keerai, Kenaf, Sour Spinach, Red Sorrel, or Roselle in. Gongura or sorrel leaves is a perennial leaf that has many culinary and medicinal uses.

Recipe : Ambadi/Gongura/Sorrel leaves Chutney

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