Nonetheless utilizing gongura pickle in your gongura (sorrel leaves) mutton curry throughout non-gongura season? There are different methods of creating this seasonal flavour final by way of the 12 months
It isn’t simply mangoes that may be made to outlast their season. Gongura (sorrel leaves) that provides a tangy and bitter word to curries, dals and chutney, particularly in Telugu delicacies, is one other ingredient that may be preserved for fairly lengthy.
Whereas one of many easiest strategies is to dry and powder the leaves, it will not be to everybody’s style. Gongura followers have their very own distinctive methods of preserving gongura that avoids fast fixes like substituting pickled leaves for the contemporary ones, in dishes.
Learn Extra | All you could learn about gongura
Residence cooks say dehydrating gongura over a pan with somewhat oil after which mashing it in a blender works properly for later use. Rameshwari Rao, a homemaker from Hyderabad says that she freezes the bottom gongura paste in ice dice trays in order that they can be utilized in response to the recipe in a while.
For this paste, pluck solely the leaves because the stem is tough and doesn’t cook dinner simply. Rameshwari provides “As soon as frozen, I take away them from the mould, shift it to a bag and retailer. You’ll be able to season it with salt whereas freezing, or do it later whereas cooking with different elements,” she says..”
Different kitchen hacks to retailer gongura contain storing the leaves in plastic zip baggage. Although this would possibly change the color of the leaves, it ensures that they’re good to make use of for as much as a month.
Gongura could be cooked down in its personal water and saved for later use. However cooks needs to be cautious concerning the amount of preserved gongura of their recipes. Rameshwari says “as soon as cooked or blended, the leaves soften and amount decreases, however its tanginess stays intact. So, it is very important understand how a lot is an excessive amount of.”
Wash and pluck the specified amount of gongura leaves. Unfold them out on fabric or paper in a single day or for a day in a cool place away from direct daylight or warmth, to forestall the leaves from wilting.
Toss the leaves in a wok or kadai with oil on medium warmth for about 20 minutes or till the leaves flip dry. Take away leaves from the vessel and funky utterly. Add turmeric and salt to the cooked leaves and retailer them in an hermetic jar.