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How to make Andhra Style – Gongura Pickle (Ambada Pickle)

By kanthamani
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Gongura pickle is Andhra special. Solidified ghee and raw onion go very well with it when eaten with rice. Gongura (ambada) has iron in plentiful and its sourness helps faster and better assimilation of iron.

Things You'll Need

  1. Gongura         1 kg
  2. Red chilies        ¼ kg
  3. Cumin seeds    4 tsp
  4. Coriander seeds   4 tsp
  5. Fenugreek        4 tsp
  6. Oil            ¼ kg
  7. Whole garlic    4
  8. Chana dal        4 tsp
  9. Urd dal        4 tsp
  10. Mustard        4 tsp
  11. Turmeric        ¼ tsp
  12. Salt            to taste
  13. Asafetida        1 pinch

Steps

1

wash ambada and let it dry thoroughly. Heat 2 tbsp oil in a pan and fry red chilies, coriander, cumin and fenugreek seeds, make a  powder of it.

In another pan fry ambada without oil , cover with a lid, till soft.

2

grind  ambada with turmeric and salt and add the powder after 5 minutes and mix peeled garlic pods.

3

heat the rest of the oil add chana dal , urd dal, mustard and asafetida and add ambada and transfer into a jar after 5 minutes

Tips

  • keep away from water as the pickle will get spoiled.
  • Heat the spoon before taking the pickle.
  • You can add tamarind pulp if ambada is not sour enough.

Caution

  • Do not put wet spoon as the pickle will develop fungus.
  • Do not put tamarind pulp direct. Add to the oil while tempering, let the water evaporate and then add ambada mixture.

 

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