Monday, March 23, 2009

Gongura Pachadi(Red Sorrel Leaves)

Gongura is very popular and quintessential element of Andhra cuisine, we can make many heavenly dishes using these sour leaves.....some of the delicacies are Gongura Pachadi,Gongura Pappu and Gongura mutton.....Even we can make Gongura pickle....which can be preserved for year or so.....But, here I'm posting the recipe of simple Gongura Pachadi.....which can be stored in the refrigerator for about 3-4 weeks. Having steamy hot rice with Gongora pachadi and ghee is really awesome.....even it tastes good .....with plain home made yogurt and rice. The sourness of the chutney compliments the yogurt very well.


1 bunch of Gongura leaves(separated and washed),red onion chopped into cubes, 5-6 Green chillies, Salt to taste,3 pods of garlic, 1tbsp.Channa dal, 1tbsp.Urad dal, 8 no. whole red Chilies, 1tbsp. coriander seeds,1tbsp. Methi seeds, 1tbsp.mustard seeds, 1/4tsp.asafoetida, 3tsp.oil+1tbsp.oil.

In a pan take 1tbsp.oil, once it is hot add Channa dal, Urad dal, whole red Chilies, coriander seeds,Methi seeds, mustard seeds and asafoetida and fry them until they turn light brown in color, and set them aside. In another pan heat 3tsp.oil,once it is hot add gongura leaves along green chillies and fry until soft, then grind the leaves along with fried ingredients, tamarind and garlic into a paste, add salt to the above paste and mix well,then add chopped red onions to the pachadi.....mouth watering Andhra special is ready......seasoning is not necessary for this pachadi.....

Related Posts with Thumbnails