When just the leaves are used, the Pachadi/pickle turns out smooth and tasty. Lucky for us, dad is very good at this job and spent over 2 hours cleaning up the Gongura leaves. The only effort lies is picking the leaves and separating the stems. If the leaves wilt quickly on placing in heat, they are bound to be tangy. Amma mentioned a simple test to check the sourness of the leaves. The success of making good Gongura at home is in getting good quality Gongura/Sorrel leaves – the ones that are quite tangy. I learnt the recipe from Amma while my parents were visiting us earlier this year. One of the popular pickles from Andhra, it is not as tedious as the mango based pickles to make at home. Moving onto Gongura Pachadi, it is made from Sorrel leaves. If not for anything, I wanted to record this recipe for all the legacy it carries and there are going to be other Andhra special pickle recipes on this blog, very soon. My mammagaru did leave on her legacy with both her daughters-in-law (my aunt and my amma) and they have taken upon themselves to be the next pickle queens of our family. ![]() ![]() Infact, the whole house would smell of red chillies, dried mangoes and other condiments. For an entire month, the only happening work at the kitchen would be preparing pickles. My Mammagaru (Paternal grandma) would make a trip to our hometown during the summer, just to make pickles and was she an expert or what?! From mango based pickles like Avakkai, Maagai to specialty pickles like Chinthakaya (raw tamarind pickle) and Gongura (Sorrel leaves pickle), she made everything. I have fond memories of waiting up for the loads of spicy pickles to make entry into our house in Chennai all the way from Vijayawada. Coming from a family of pickle experts from Andhra Pradesh, our house was always full of jars of pickles.
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