Gongura pickle, a vibrant and tangy delight, is a cherished condiment in Indian cuisine, particularly in Andhra Pradesh. Made from the nutritious and slightly sour gongura leaves (also known as sorrel or roselle), this Whole Food Plant-Based (WFPB) version of the traditional pickle omits oil, making it a healthier alternative without compromising on flavor. The recipe focuses on retaining the natural goodness of the ingredients, using minimal spices to let the unique taste of gongura shine. This pickle pairs wonderfully with rice, dosas, or as a side to any meal, adding a burst of tanginess and a rich source of vitamins and minerals to your plate. Perfect for those who love bold flavors and are keen on maintaining a wholesome, plant-based diet, WFPB gongura pickle is a delicious way to enjoy the distinctive taste of this leafy green.

Ingredients
2 cups red sorrel leaves
Unrefined salt to taste
4 cloves garlic, crushed
1/4 tsp cumin seeds (sabut jeera, jeeragam)
1 sprig curry leaves
2 dried red chili peppers
1 tsp Bengal gram (chana dal, kadalai parupu)
1 tsp split black lentils (urad dal, ulutham parupu)
Juice from 4/limes
Method
Clean and pluck the leaves from the sorrel bunch
Rinse the leaves thoroughly a few times
Drain the water completely and spread on a clean cotton cloth to dry
The leaves must dry well and no moisture should remain
Set aside
Heat a wok and add the sorrel leaves
Let the leaves wilt completely
Then transfer to a bowl
Set aside to cool
Heat the same wok and add 8-10 dried red chili peppers (adjust according to taste)
Switch off the flame and add the cumin seeds
When the cumin seeds start spluttering, set aside to cool
Then transfer to a blender
Add garlic cloves and salt
Ensure the garlic cloves are not moist
Blend as smooth as possible
Add the leaves and pulse to get a coarse mixture
Taste to adjust the spices
Stir to combine everything
In the same wok, add curry leaves, broken red chili peppers, Bengal gram and split black lentils
Mix well
Add the asafoetida and mix again
Saute for 2-3 minutes
Set aside to cool
Squeeze the lime juice and mix again
Transfer to a clean and dry airtight jar
Store in a refrigerator for up to a month
Serve with dosa, idli or yogurt rice
Enjoy!