A tangy, spicy South Indian chutney made with gongura leaves, tamarind, and fiery purple chilies – good for including zing to dosas, idlis and rice dishes.
This flavor-packed Gongura Thokku is a must-try should you love daring, tangy chutneys. Gongura leaves lend their signature tartness, balanced by tamarind, jaggery’s sweetness, and the heat of spices. A staple on South Indian tables, it’s the right manner so as to add zing to dosas, idlis, rice, or any easy vegetable dish.
In regards to the Recipe
Should you’re a fan of daring, tangy-spicy flavors, this Gongura Thokku is true up your alley. The star ingredient, gongura leaves (purple sorrel), brings its signature tartness. When mixed with tamarind, jaggery, garlic and a number of heat spices like mustard, fenugreek and purple chilies, you get an explosion of flavors in each chunk.
Why You’ll Love This Recipe
The place do I start? The intense, citrusy tang from the gongura and tamarind is simply so addictive. Then you definitely get layers of sweetness from the jaggery, warmth from the chilies, nuttiness from the roasted spices.it’s an actual taste celebration. Plus, it’s extremely versatile – use it as a chutney for dosas/idlis, combine it into yogurt, or spoon over rice and veggies for an on the spot taste increase.
Gongura Thokku
Gongura Thokku
A tangy, spicy South Indian chutney made with gongura leaves, tamarind, and fiery purple chilies – good for including zing to dosas, idlis and rice dishes.
Substances
- 2 bunches Gongura Leaves
- 1/2 cup Tamarind (seeds eliminated)
- 1/4 cup Jaggery
- 2 tsp Mustard Seeds (+ 2 tblsp)
- 10 to 12 cloves Garlic (finely chopped)
- 1 tsp Ginger (grated)
- 2 tsp Fenugreek Seeds, Vendhayam
- 18 to twenty Dry Crimson Chillies
- Oil as required
- Salt as per style
Directions
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Wash and clear the gongura leaves.
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Unfold it out to dry for 60 to 75 minutes.
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Warmth oil in a pan over medium flame.
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Add the purple chillies, 2 tblsp mustard seeds, fenugreek seeds and fry for two minutes.
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Add the gongura leaves and saute for two minutes.
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Take away and switch to a mixer jar.
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Add the tamarind, garlic salt and jaggery.
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Grind to a rough paste.
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Warmth little oil to a pan.
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Fry the two tsp mustard seeds and pour over the thokku.
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Combine nicely and serve with rice and ghee or a facet dish with idli or dosa.
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Ceaselessly Requested Questions
What do gongura leaves style like?
Gongura leaves have a definite tart, lemony taste that provides such a beautiful tang to dishes. Some describe it as just like sorrel or spinach with a bitter kick. The tartness is kind of addictive.
Can I take advantage of tamarind paste as an alternative of the fruit?
For sure. Tamarind paste makes an incredible substitute should you can’t discover the fruit. Use about 2-3 tablespoons of the concentrated paste rather than the entire tamarind.
What’s jaggery and the place can I discover it?
Jaggery is an unrefined cane sugar in style in Indian cooking. It has a deeper, extra caramel-like taste than common sugar. Test the worldwide meals aisle of your grocery retailer or pop into an Indian market.
How spicy is that this Gongura Thokku?
The extent of warmth is for sure there however not overpowering. You’ll be able to at all times modify the variety of purple chilies to your individual spice desire. For a milder model, I’d recommend utilizing 12-14 chilies.
What are another methods to take pleasure in Gongura Thokku?
This versatile chutney is a lot greater than only a rice accompaniment. Use it as a flavorful unfold for sandwiches or combine it into yogurt for a tangy raita. You’ll be able to even toss it with roasted veggies or lentils for a burst of taste.
