Gongoora Pickle:(Andhra Style)

When I went to Atlanta….I happen to spot this greens in an international market. Yeah….under the very name ‘Gongura’! I was really excited. Thought…..maybe it doesn’t have English counter name or so. On the billing section….an African American…was holding this greens towards me with lots of surprise on her face! She asked me whether I am really aware of what I picked today! Yeah…I said…its gongura greens in my language! Hmmmmm….now she was really thrilled, she told me they call it exactly with the same name(back home in Africa)! Wow! that is wonderful. Later she was asking how do we prepare…do we grow that in India and stuff! It was nice to know…native plants seen in entirely different continent…but with same name & pronounciation!

Anyway….we actually call it ‘Pulicha Keerai’ in Tamil because of its sour nature. Pulicha literally means something that is really sour! As my mommy never prepared this greens at home. I was not aware of it. When I was in Hyderabad….my hostelmates used to crave for this pickle! Unknowingly I tasted it couple of times. Later…one fine day….I happend to discover that gongura is nothing but pulicha keerai!

Gongura leaves Pickle. Pulicha Keerai Oorughai/ Pulicha Keerai Thokku in Tamil. Its ‘Common Sorrel’ in English. Its Botanical name is ‘Rumex acetosa’. The leafy plant has peculiar ‘sour taste’ in it. So….maybe named as ‘acetosa’. Oh…it has one more botanical name…..Hibiscus cannabinus. The leaves go very wilty….like any other Hibiscus family!! I am not sure about cannabinus! Any Botanists here…please write to me!:)

Well…here I have lited its medicinal value: It is mild laxative like any other greens, Emollient – softening and soothing. Aphrodisiac – stimulates sexual desires.
Used in treatment of – Lungs diseases,Skin diseases, Liver diseases, Spleen diseases, Stomach disorders, Intestinal disorders, Rheumatism, Paralysis, Disgust for food, Eczema, Swelling & Impotency.

Well it is widely used in southern parts of India. Generally in Tamil Nadu, the greens are used in ‘Masiyal’ form. While in Andhra ‘Pickle’ form.

Ingredients:

Gongoora leaves/pulicha keerai – 2 cups
Tamarind – small lemon size (soaked in 1/4 cup of warm water)
Jaggery – small lemon size
Salt

For Sesoning:

Mustard seeds 1 spoon
Garlic 6 cloves crushed
Sesame oil few spoons.

To be Fried and Along with greens:

Mustard seeds 1/4 cup
Fenugreek seeds 1/4 cup
Dry red chilies 15
Sesame oil 1 cup.

Method:

Clean the leaves with water and pat dry them with muslin cloth/blotting paper. Then shadow dry them…..spreading them in a clean sheet. Maybe for an hour or so.

In a wok, heat oil. Add these leaves and fry really well. Set them aside.

To the same oil, add mustard, fenugreek and red chilies. Fry them till fragrant.

Now in a blender, add tamarind paste(or tamarind soaked in water), jaggery, fried leaves and fried spices. Grind them coarsely.

Now, heat few spoons of oil and fry mustard seeds and crushed garlic. Run this sesonning over this ‘Thokku’ Prepared above.

Serve this pickle/thokku along with steam cooked rice.