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Home » THOGAYALS » Gongura thogayal recipe

Gongura thogayal recipe

February 29, 2008 by Raks Anand 26 Comments /

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!
Gongura thogayal recipe

Ingredients:
Gongura leaves3/4 cup (After saute)
Green chilies4
Red chilies4
Coriander seeds1 tsp
Fenugreek seeds1 tsp
Mustard1 tsp
AsafetidaA pinch
Onion1 big
Garlic3 flakes
Jaggeryfor taste a little
Salt and oilAs 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.

Gongura leaves

 Ingredients for gongura thogayal

  • 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.

Temper for gongura thogayal Pulicha keerai thogaiyal

  • Tangy,spicy thogaiyal is ready!  This can be kept in fridge for two days…Tastes great with steamed rice!

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Filed Under: THOGAYALS

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Reader Interactions

Comments

  1. Asha

    February 29, 2008 at 1:58 pm

    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!:)

    Reply
  2. easycrafts

    March 1, 2008 at 10:41 am

    Welcome back dear…never tried anything with gongura..thanks for sharing

    Reply
  3. Nags

    March 1, 2008 at 10:41 am

    i always stock up on gongura pickle at home, it goes with rice, parathas and even dosa! yummy!! 🙂

    Reply
  4. Sagari

    March 2, 2008 at 1:28 am

    my mom use to make this chutney always ,it looks wouthwatering racks

    Reply
  5. Bharathy

    March 2, 2008 at 1:28 am

    Welcome back,Raji 🙂
    Have tried only the pickle with gonghura..Would love to try this!:)

    Reply
  6. Purnima

    March 2, 2008 at 1:28 am

    Thogiyal looks delicious…and the steps too very useful!!

    Reply
  7. Laavanya

    March 2, 2008 at 1:28 am

    Welcome back Raks.
    That thogayal must be great with rice! 🙂

    Reply
  8. Uma

    March 3, 2008 at 12:29 am

    Looks so yummy! Lovely pics.

    Reply
  9. Cynthia

    March 3, 2008 at 12:29 am

    Hey, it is so good to have you back!

    Reply
  10. Aparna

    March 3, 2008 at 1:19 pm

    Nice to see you back. Looking forward to lots of posts.

    Reply
  11. Dhivya

    March 4, 2008 at 12:07 am

    wow!i love gogura…but unfortunetly we dont get here all times…lovely recipe

    Reply
  12. Divya Vikram

    March 4, 2008 at 5:12 am

    Hi rajeshwari..happened to see Ur blog thru ur comment on mine..Thank u..U have a nice blog..

    Reply
  13. Seena

    March 5, 2008 at 12:36 am

    What to do to get some leaves, mmmmmm, I love it!!

    Reply
  14. Daily Meals

    March 6, 2008 at 12:22 am

    Looks yummy…

    Reply
  15. Meera

    March 6, 2008 at 12:22 am

    Hope you had a great trip.
    Gongura Thugayal looks very nice. Thanks for sharing the recipe.

    Reply
  16. Swati: Sugarcraft India

    March 9, 2008 at 2:40 pm

    Wecome back Raks.. Heard about these leaves for the first time ..Thanks for sharing!!

    Reply
  17. Ramki

    March 11, 2008 at 12:52 am

    Hi Raks,
    Have blogged your Thugayal as a model recipe in the One page cookbook – 1001 Thugayal. Thanks !

    Reply
  18. Miri

    March 13, 2008 at 8:54 am

    welcome back from the break! Kumudam seems to be an all time favourite from my grandmother’s generation to my cousins….

    Reply
  19. easycrafts

    March 13, 2008 at 8:54 am

    U have been tagged…check my blog for details

    Reply
  20. Sia

    March 13, 2008 at 8:54 am

    hey raks, its grt to see u back 🙂

    Reply
  21. Latha Narasimhan

    March 13, 2008 at 8:54 am

    Thogayals are any day welcpme for me!
    Having grown up in andhra, I just love gonkura! Lovely recipe rajeshwari! 🙂

    Reply
  22. Pria

    April 7, 2008 at 2:17 pm

    Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.

    Reply
  23. Pria

    April 7, 2008 at 2:17 pm

    Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.

    Reply
  24. Pria

    April 7, 2008 at 2:17 pm

    Looks delicious. I love these kind of chutney’s or thugayal. Awesome. I will surely give it a try.

    Reply
  25. 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..

    Reply
  26. Raks anand

    December 30, 2015 at 2:02 am

    With few drops oil. I will update the post 🙂

    Reply

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I am Raks anand, writer and photographer of this recipe website. My real name is Rajeswari Vijayanand. It has been almost 10+ years of blogging and I thought if you want to know more about me, I should introduce myself to you all… I am also like most of the house wives, who learnt cooking only after marriage... Read More

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