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!
Hi 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!:)
Welcome back dear…never tried anything with gongura..thanks for sharing
i always stock up on gongura pickle at home, it goes with rice, parathas and even dosa! yummy!! 🙂
my mom use to make this chutney always ,it looks wouthwatering racks
Welcome back,Raji 🙂
Have tried only the pickle with gonghura..Would love to try this!:)
Thogiyal looks delicious…and the steps too very useful!!
Welcome back Raks.
That thogayal must be great with rice! 🙂
Looks so yummy! Lovely pics.
Hey, it is so good to have you back!
Nice to see you back. Looking forward to lots of posts.
wow!i love gogura…but unfortunetly we dont get here all times…lovely recipe
Hi rajeshwari..happened to see Ur blog thru ur comment on mine..Thank u..U have a nice blog..
What to do to get some leaves, mmmmmm, I love it!!
Looks yummy…
Hope you had a great trip.
Gongura Thugayal looks very nice. Thanks for sharing the recipe.
Wecome back Raks.. Heard about these leaves for the first time ..Thanks for sharing!!
Hi Raks,
Have blogged your Thugayal as a model recipe in the One page cookbook – 1001 Thugayal. Thanks !
welcome back from the break! Kumudam seems to be an all time favourite from my grandmother’s generation to my cousins….
U have been tagged…check my blog for details
hey raks, its grt to see u back 🙂
Thogayals are any day welcpme for me!
Having grown up in andhra, I just love gonkura! Lovely recipe rajeshwari! 🙂
Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.
"Heat a kadai and fry mustard,fenu.." – Are you suggesting dry heating these (and also the surrell leaves) without any oil? Thanks..
With few drops oil. I will update the post 🙂