Gongura thogayal or sorrel leaves thogayal with onion, garlic and red chillies along with fenugreek seeds, mustard and other ingredients makes it spicy, flavourful and delicious!
Hello everybody! How are you all doing? I am back after my break.Here is my way of doing gongura thogaiyal, I trie this from Kumudam magazine long time before and we just love this thogayal very much!
Hello everybody! How are you all doing? I am back after my break.Here is my way of doing gongura thogaiyal, I trie this from Kumudam magazine long time before and we just love this thogayal very much!
Ingredients:
| Gongura leaves | 3/4 cup (After saute) |
| Green chilies | 4 |
| Red chilies | 4 |
| Coriander seeds | 1 tsp |
| Fenugreek seeds | 1 tsp |
| Mustard | 1 tsp |
| Asafetida | A pinch |
| Onion | 1 big |
| Garlic | 3 flakes |
| Jaggery | for taste a little |
| Salt and oil | As needed |
METHOD:
- Heat a kadai and fry mustard, fenugreek,dry coriander,red chilies and then green chilies one by one in few drops of oil and keep aside.
- Wash and fry the gongura leaves till it becomes soft and changes its colour to brown.
- Chop onions into chunks and fry it too and keep a side.
- Grind every thing above with salt,jaggery to make the thogaiyal and need not add any water.
- Lastly season with a teaspoon of oil with mustard,asafetida and well crushed garlic (garlic should turn golden brown) and mix well.
- Tangy,spicy thogaiyal is ready! This can be kept in fridge for two days…Tastes great with steamed rice!
Asha
February 29, 2008 at 1:58 pmHi Raks, welcome back! Missed you and your comments girl, you are always there for me, thank you friend!:))
Gongura Thugayal is so dark and looks yummy. I have Gongura pickle at home, so tangy and SPICY, Andhra style!:)
easycrafts
March 1, 2008 at 10:41 amWelcome back dear…never tried anything with gongura..thanks for sharing
Nags
March 1, 2008 at 10:41 ami always stock up on gongura pickle at home, it goes with rice, parathas and even dosa! yummy!! 🙂
Sagari
March 2, 2008 at 1:28 ammy mom use to make this chutney always ,it looks wouthwatering racks
Bharathy
March 2, 2008 at 1:28 amWelcome back,Raji 🙂
Have tried only the pickle with gonghura..Would love to try this!:)
Purnima
March 2, 2008 at 1:28 amThogiyal looks delicious…and the steps too very useful!!
Laavanya
March 2, 2008 at 1:28 amWelcome back Raks.
That thogayal must be great with rice! 🙂
Uma
March 3, 2008 at 12:29 amLooks so yummy! Lovely pics.
Cynthia
March 3, 2008 at 12:29 amHey, it is so good to have you back!
Aparna
March 3, 2008 at 1:19 pmNice to see you back. Looking forward to lots of posts.
Dhivya
March 4, 2008 at 12:07 amwow!i love gogura…but unfortunetly we dont get here all times…lovely recipe
Divya Vikram
March 4, 2008 at 5:12 amHi rajeshwari..happened to see Ur blog thru ur comment on mine..Thank u..U have a nice blog..
Seena
March 5, 2008 at 12:36 amWhat to do to get some leaves, mmmmmm, I love it!!
Daily Meals
March 6, 2008 at 12:22 amLooks yummy…
Meera
March 6, 2008 at 12:22 amHope you had a great trip.
Gongura Thugayal looks very nice. Thanks for sharing the recipe.
Swati: Sugarcraft India
March 9, 2008 at 2:40 pmWecome back Raks.. Heard about these leaves for the first time ..Thanks for sharing!!
Ramki
March 11, 2008 at 12:52 amHi Raks,
Have blogged your Thugayal as a model recipe in the One page cookbook – 1001 Thugayal. Thanks !
Miri
March 13, 2008 at 8:54 amwelcome back from the break! Kumudam seems to be an all time favourite from my grandmother’s generation to my cousins….
easycrafts
March 13, 2008 at 8:54 amU have been tagged…check my blog for details
Sia
March 13, 2008 at 8:54 amhey raks, its grt to see u back 🙂
Latha Narasimhan
March 13, 2008 at 8:54 amThogayals are any day welcpme for me!
Having grown up in andhra, I just love gonkura! Lovely recipe rajeshwari! 🙂
Pria
April 7, 2008 at 2:17 pmLooks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
Pria
April 7, 2008 at 2:17 pmLooks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
Pria
April 7, 2008 at 2:17 pmLooks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
Unknown
December 30, 2015 at 1:49 am"Heat a kadai and fry mustard,fenu.." – Are you suggesting dry heating these (and also the surrell leaves) without any oil? Thanks..
Raks anand
December 30, 2015 at 2:02 amWith few drops oil. I will update the post 🙂