Methi Paratha Recipe/ Methi Roti Recipe / Methi Ka Paratha Recipe / Fenugreek Paratha

Methi Paratha

Ingredients
Whole wheat flour- 2 cups
Salt to taste
Fresh methi/fenugreek leaves chopped-1 small bunch
Turmeric powder-1/4tsp
Jeera,Dhania-each 1/2tsp
(dry roasted & powdered)
Chilly powder-1tsp
Grated ginger - 1/8 tsp
Curd -1 tbsp
Oil - 1 tsp
Water as needed to make the dough
Method
Take a bowl put all the ingredients including the oil, mix well.
Pour water little by little and form a stiff dough.Cover it with a lid and rest it for 10 minutes.
Divide the dough into equal size balls.
Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Homemade Masala Tea Powder / Indian Masala Chai Recipe / Chai ka Masala / Chai Powder / Tea Masala Recipe

Masala Tea Powder

Ingredients

Cinnamon pieces-1 tbsp

Cloves-1tbsp
Cardamom-1tbsp
Pepper-1/2 tbsp
Fennel seeds-1/8 tsp
Dry ginger powder - 3 tbsp
Nutmeg - a pinch
Method
Slightly heat up the cloves,cardamom,cinnamon,fennel, nutmeg and pepper in a kadai.

Do not dry roast too much and burn them.
Switch off the stove and add the dry ginger powder and mix.Cool the mixture and put it in a coffee grinder or mixi jar.
Dry grind the ingredients to a semi smooth powder .
Store it in a clean dry bottle, add needed tea powder while making your tea.
Filter and serve them hot!

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Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe

Aloo Kofta Curry

Ingredients ground to a smooth paste
Large tomato -2
Ginger and Garlic paste - 1 tsp
Cashew nut - 10
Other ingredients
Oil - 6 tsp
Bay leaf -1
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Beaten curd or Hot Milk - 1/4 cup
( I have used curd)
Chopped coriander leaves for garnish
Ingredients for kofta
Boiled potato 2 medium size
Chopped green chillies - 1
Frozen peas - 1/4 cup
Salt to taste
Chopped cashew nuts - 5
Turmeric powder - 1/8tsp
Chilly powder - 1/8 tsp
Corn flour - 2 tsp
Method
Mix all above ingredients in a bowl.
Make small tight balls,deep fry them in hot oil till golden brown on all sides.
Remove and place it on a kitchen tissue for excess oil to get absorbed

Aloo Kofta Curry

Method
Heat oil in a pan add bay leaf,now pour the ground paste and cook till raw smell has disappeared.
Now add all the dry masala powders and mix well.
Lower the flame and add the beaten curd,quickly mix it well to avoid curdling.
Now pour needed water and cook the gravy till done.
Sprinkle the crushed kastoori methi and switch off the stove
Lastly garnish with coriander leaves.Just before serving arrange the kofta balls
in a wide bowl and pour the warm gravy on top.
Best served with Roti or Jeera rice.

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Ginger Pickle Recipe / Allam Pachadi Recipe / Andhra Style Ginger Pickle Recipe

Ginger Pickle

Ingredients ground to a smooth paste
Fresh ginger - 1 cup
(skin removed & chopped)
Tamarind - 1 big lime size ball
(soak it in little hot water for it to become soft)
Salt -1 tsp
Red chilly - 25 small red chillies
( If your chillies are hot reduce accordingly.You can also add chilly powder instead.)
Jagger or Brown sugar-1/3 cup heaped
(I used brown sugar,reduce the quantity if you don't want it to be too sweet)
Chopped garlic - 1/4 cup
Jeera/Cumin seeds- 2 tsp
Methi- 1 tsp
(slightly dry roasted & powdered)
Tempering
Oil-3./4 cup
Mustard-1 & 1/2 tsp
Red chillies-4
Hing- little
Curry leaves few
Method
Blend all the above ingredients under grind to a fine smooth paste.
Do not add water while grinding.Sprinkle very little if needed.
Heat oil in a pan temper it with above ingredients.
Immediately pour the ground paste into the hot tempering,give a quick mix.
Switch off the stove,Leave the mixture to cool completely.Cover & keep it for a day out.
Next day mix it well again & store it in a clean jar.
Keep it in the fridge.Serve with dosa,Idly or even with rice.

Check out for another version HERE

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Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

Sprouted Methi Pulao

Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Baked Salmon with Mini Sweet Peppers / Foil Baked Salmon With Mini Sweet Peppers

Baked Salmon

Ingredients for marination
Salmon fillet-1
(I cut the fillet into 2)
Salt to taste
Dry parsley-2tsp
Olive oil-2tsp
Red chilly powder-1/2tsp
Chopped onion-1tsp
Chopped sweet peppers-1
Ginger & Garlic paste-1tsp
Lime juice-3tsp
Method
Mix all above ingredients together,leave it to rest for 30 minutes for marination.
Wrap it in a aluminum foil & bake it at 400 deg. for 10 minutes or till the fish is cooked well.
Remove it from the foil & place on a baking tray brush it with little oil on top & broil it for 5 minutes in 350 deg. till the top is slightly brown.
Sprinkle some pepper powder on top & serve.

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Instant Rava Uttapam Recipe / Sooji Uthappam Recipe / Rava Uttapam Recipe / Onion Rava Uttapam Recipe

Rava Uttapam

Ingredients
Rava/Sooji/Semolina - 1/2 cup
Rice flour - 1 tbsp
Salt - 1/2 tsp
Curd - 1/4 cup
Water - 1/4 cup + 1/8 cup
ENO fruit salt - 1/2 tsp
Chopped onion - a handful
Chopped green chillies - 1
Curry leaves - few
Jeera little to sprinkle on top
Oil as needed

Rava Uttapam

Method
Take a bowl add rava,rice flour,salt,water & curd.
Mix it well and rest it for 5 minutes.If your batter becomes thick then add some water to get a semi thick batter consistency.
Just before making the uttapam dilute ENO with little water & add it to the batter.
Give a quick mix,heat a tawa grease with little oil add a ladle of batter & spread it thick.
Sprinkle jeera,onion,green chillies & curry leaves on top.
Pour oil around the uttapam cover it with a lid & cook the base is light crisp.
Now flip the uppam and cook the other side too.
Serve these Uttapams with chutney or sambar.
Note:
a) You can add any vegetable of your choice to the above uttapam.
b) Each quality of rava is different so add water accordingly.
c) Do not use fine rava for making this uttapam.

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Arachuvitta Sambar Powder / Arachu Vitta Sambar Recipe. South Indian Sambar Powder

Arachuvitta Sambar Powder

Ingredients
Coriander seeds/Dhania - 1 cup
Channa dal - 1/2 cup
Kashmir red chilly - 4
Red chillies -8
Methi Seeds / fenigreek seeds - 1/2 tsp
Fresh coconut or Dry coconut - 1/3 cup
Method
Dry road all above ingredients separately till light brown and nice aroma comes.Do not burn them.
Cool the ingredients and powder them using a blender.
Store it in the refrigerator.
Note:
As there is coconut in this powder please store it in fridge.
Make sambar as usual lastly add 1 or 2 tsp of this powder,mix and give a boil.
Switch off the stove and your Arachuvitta sambar is ready to have with Idly,Dosa,Pongal,Plain Rice or Vada.

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Quinoa Curd Bath Recipe / Curd Quinoa Recipe / Dahi Quinoa - Quick Lunch Box Recipe

Curd Quinoa

Ingredients 
Quinoa - 1/2 cup
Water - 1 & 1/2 cup
Milk - 1/4 cup
Curd as needed ( around 1/2 cup )
Salt to taste
Grated carrot - 1 tbsp
Grated cucumber - 1 tbsp
Chopped coriander leaves - 1tsp
Ingredients for tempering
Oil - 1 tsp
Mustard - 1 /2 tsp
Ural dal - 1/4 tsp
Red chillies -1
Hing a pinch
Grated ginger - 1/8 tsp
Chopped green chillies -1
Curry leaves few
Cashew nuts - 4 (option)
Method
Heat oil in a pan and temper it with above ingredients and keep it aside.
Wash quinoa well and cook it with water till done.Add salt and slightly mash it.
Once the quinoa is warm add the milk,curd,carrot,cucumber,coriander leaves and the tempering. Gently mix everything and serve it with pickle .

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Vazhakkai Varuval Recipe / Valakkai Fry / Raw Banana Fry Recipe

Vazhakkai Fry

Ingredients for marination
Raw banana - 2 medium size
( Peel the skin and cut into semi thick slices )
Turmeric powder - 1/2 tsp
Salt to taste
Red chilly powder - 1 tsp heaped
Coriander powder - 1/2 tsp
Crushed fennel seeds - 1tsp
Tamarind juice - 1 tsp
Tempering
Oil - 1 tbsp
Mustard - 1 tsp
Urad dal - 1/2 tsp
Curry leaves few
Hing - a pinch
Method
Take a wide plate add all the ingredients mentioned under marination.
Mix well and leave it for 15 minutes.
Heat oil in a pan and temper it with above ingredients.
Now add the marinated mixture and in low flame fry till the vegetable is crisp and light brown on all sides.Switch off the stove.
Best served as side dish for rice.

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Chilli Egg Recipe / Chinese Style Chilli egg / Egg Chilli Recipe / Indo Chinese Egg Recipe

Chilli Egg

Ingredients for the egg omelette
Eggs - 2
Salt & pepper to taste
Water - 2 tsp
Oil - 1/2 tsp
Method
Beat the eggs with salt ,pepper & water till fluffy.
Heat a pan smear oil pour the egg mixture,spread it evenly.Do not spread it very thin.
Once its cooked flip the other side & cook.
Switch off the stove cool & cut into thick cubes.Keep it aside
Batter ingredients
Maida / All purpose flour - 3 tsp heaped
Corn flour or Rice flour - 2 tsp heaped
Soy sauce - 1/4 tsp
Chilli sauce - 1/4 tsp
Salt a pinch
Method
Take a bowl add the above mentioned ingredients.
Sprinkle some water and make a thick batter,add the cut egg pieces.
Mix it gently to make sure all pieces are well coated.
Heat oil in a pan carefully drop drop batter coated egg pieces one by one, deep fry till light golden brown on both sides.
Remove it on a kitchen tissue.
Other Ingredients
Oil- 3 tsp
Chopped onion - a handful
Chopped spring onions - 1/4 cup
Chopped ginger - 1 tbsp
Chopped ginger - 1/2 tbsp
Soya sauce - 1/2 tbsp
Chilly sauce - 1/2 tbsp
Maggie tomato chilli sauce - 1/2 tbsp
Tomato Ketchup - 2 tbsp
Vinegar - 1/2 tbsp
Sugar a pinch
Salt & pepper to taste
Method
Heat oil in a pan fry onion,garlic & ginger in high flame till its light brown.
Lower the flame and add all the sauces,salt & pepper powder & saute for a minute.
Pour very little water to get a thick gravy.
Add the fried eggs quickly toss them well.
Garnish with spring onions & serve them hot.
Best served with Chinese fried rice or serve it as a starter.

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Chicken Ghee Roast / Mangalore Style Chicken Ghee Roast / Ghee Roast Chicken Recipe /Chicken Dry Roast

Chicken Ghee Roast

Ingredients for grinding

Coriander seeds - 2 tsp
Whole pepper - 1 & 1/2 tsp
Kashmiri red chillies - 6
Methi / Fenugreek seeds - less than 1/8 tsp
Cardamom -1
Cinnamon - 1 small piece
Cloves -2
Ginger and garlic paste - 2tsp
Tamarind paste -2 tsp
Turmeric powder - 1/2 tsp

Method

Dry roast above mentioned ingredients except tamarind paste,ginger & garlic paste and turmeric powder till light brown,Do not burn them.
Cool and put it into a blender add tamarind paste, salt,turmeric powder ,ginger & garlic paste.
Pour some water and grind it to a smooth thick paste.Keep it aside.

Ingredients for marination

Chicken - 1/2 kg cut into small pieces
Curd - 1/4 cup
Salt to taste
Above ground masala

Method

Take a wide bowl add the curd and ground masala to the chicken.
Mix well till its well coated,cover and rest it for 1 hour.

Chicken Ghee Roast

Other Ingredients

Ghee - 1/4 cup
Oil - 2 tbsp
Curry & coriander leaves for garnish
Jaggery - 1/2 tsp
Chopped onion - 2 tbsp

Method

Take a heavy pan add oil and ghee,add the onion and little curry leaves.Fry till its light brown.
Now add the marinated chicken in medium low flame roast till oil separated the pan.
Lastly add the jaggery and give a stir.
Switch off the stove and garnish with curry & coriander leaves.

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How to reduce the bitterness from bitter gourd / Karela

This is the best way i use to remove bitterness from bitter gourd.
Chop the vegetable to small pieces  or any size you want add 1 tbsp of wheat flour,little salt & turmeric powder.
Mix well and leave it for 30 minutes.
Squeeze out the water from the vegetable & rinse it well.
By this method you can get rid of 75 percent of bitterness.
Try out and let me know.

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Bengali Layer Porota / Bengali Dhakai Paratha / Fried Layered Parota / Layered Flaky Fried Bread

Bengali Layered Porota

Yields:7 porotas
Ingredients for the dough
All purpose flour / Maida - 1 cup
Oil - 1 & 1/2 tsp
Salt- 1/4 tsp
Water as needed ( less than 1/2 cup)
Other Ingredients
Maida for dusting
Oil for spreading & deep frying
Method

Layered Porota

Take a mixing bowl add maida,salt & oil,mix it till it resembles like bread crumbs.
Pour water little by little till you form a soft dough.
Cover the dough & rest it for 10 minutes.Divide the dough into 6 or 7 equal size balls.

Layered Porota

Take a ball and roll it out into a thin disc.Apply some oil evenly then sprinkle some flour on top.
Fold the disc into half again apply some oil and dust it with flour.
Start rolling the dough from one corner to the other end.Twist and press it like a coil (see picture).
Prepare all the ball the same way,cover it with a cloth & rest it for 10 minutes.

Layered Porota

Now take each coil & roll it out into a semi thick circle.
Heat oil in a pan when hot slowly slide into the hot oil,deep fry the porota both sides till brown.
Remove it on a kitchen tissue for excess oil to get absorbed.
Serve it with kurma or any gravy you like.

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Sweet Somas Recipe / Sweet Somasi Recipe / Kajjikayalu Recipe / Diwali Sweet Recipes

Sweet Somas

Ingredients for the filling
Semolina/Rava - 1/4 cup
Grated coconut - 1/4 cup
Sugar - 1/4 cup
( I added 1 tbsp extra)
Cardamom - 8
Fried gram dal - 1 tbsp
Chopped cashew nuts -10
Ghee - 1 tsp

Sweet Somasi

Method
Powder sugar,cardamom and fried gram dal to a fine powder.
Heat ghee in a pan roast cashew nut & rava till light brown,switch off the stove add the coconut immediately & mix it well.
Cool the mixture & add the powdered ingredients,mix well till everything is well combined.Keep it aside.
Other Ingredients
Oil to deep fry

Sweet Somasi

Ingredients for the outer covering
Maida/All purpose flour - 1 cup
Ghee - 1 tbsp
Salt a pinch
Water little less than 1/2 cup
Method
Take a bowl add ghee and maida mix till it resembles bread crumbs.
Now slowly sprinkle water little by little to for a soft dough.
Cover & rest it for 5 minutes.Roll out the dough into a thin sheet.
Use a circle cutter to cut into small disc.Place 2 tsp of filling in the middle.
Clove it into half & seal it well by pressing with a fork or pleat to form a pattern.
Cover these somas with a cloth to prevent from drying.
Heat oil in a pan and deep fry in batches in medium low flame till crisp & light brown on all sides.Remove it on a kitchen paper,cool & store it in a dry air tight container.
Notes:

a) Fry the somas in medium low flame otherwise after sometime your somas will become soft.
b) Use any filling of your choice.
c) Sealing is very important otherwise the somas will open up and filling will come out.

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Aloo Lachcha Recipe / Masala Aloo Lachha Recipe / Aloo Laccha Recipe / Deep Fried Masala Potato Sticks / Masala Aloo Sticks Recipe

Aloo Lachcha

Ingrddients
Medium size aloo /potato - 3
Salt to taste
Amchur powder/Dry mango powder - 1/2 tsp
Mint powder - 1/2 tsp
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Oil to deep fry

Aloo Lachcha

Method
Wash and peel the skin of the potato.grate the potatoes to thin strips and soak it in water for 1 or 2 minutes.
Wash the potatoes well squeeze of the water and keep it on a strainer,repeat this process one more time to remove starch.Make sure there is no water.
Spread this potatoes on a towel to remove excess water.
Heat oil in a pan and deep fry in batches till crisp & light brown.
Remove it on a kitchen paper,while still warm sprinkle the spices & gently mix.
Cool and store it in air tight container.
Note:
a) If you don't have mint powder just microwave 10 mint leaves till crisp then cool,crush & use.

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Payasam Recipes / Kheer Recipes

Pasi Paruppu Payasam	Rava Payasam	Kadalai Paruppu Payasam
Semiya Payasam	Paal Payasam	Quinoa Payasam
Cornmeal Payasam	Thengai Payasam	Carrot Sabudana Kheer
Aval Payasam	Cauliflower Kheer	Ridge Gourd Payasam
Apple Phirni	Ragi Semiya Payasam	Caramel Payasam

Aadi Paal	Jackfruit Payasam	Tender Coconut Payasam

Nimboo Ka Achaar Recipe /Lemon Pickle /Nimbu Ka Achaar – No Oil Indian Lime Pickle / North Indian Style Lemon Pickle/Salted Limes Ginger With Green Chillies

Lemon Pickle

Ingredients
Lemon big size -3
( Deseeded & cut into small cubes)
Juice of 1/2 lemon
Salt-2tsp
Chopped green chillies-6
Chopped ginger -1tbsp heaped
Turmeric powder-1/4tsp
Hing-1/8tsp
Dry roasted & powdered coarse
Mustard-2tsp
Methi/Fenugreek-1tsp
Method
Take a clean jar add all the ingredients and mix them evenly.
Cover and leave it for a day,next day gently shake the bottle for even mixing.
Repeat it for 3 to 4 days till its slightly mushy,your pickle is ready to serve.
Store this pickle in fridge.

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Seepu Seedai Recipe / Seepu Murukku Recipe / Chettinad Seepu Seedai Recipe / Diwali Snack Recipes

Seepu Seedai

Ingredients
Rice flour - 1 cup
Urad dal Powder - 1/4 cup
Salt - 1/4 tsp
Water - 1/4 cup
Coconut milk - 3/4 cup
( I used the semi thick tinned coconut milk)
Oil to deep fry

Seepu Seedai

Method
Heat a pan/kadai add the rice flour & urad dal powder,dry roast till just warm.
Do not fry till colour change,switch off the stove and add salt.
While still warm slowly add the coconut milk & water little by little till you form a soft dough.
Fill this dough into the seepu seedai press/mould.
Press the dough into long strips on a tray or wooden cutting board.Now cut it to a 2" piece strips.
Take each small pieces and join the edges ( see picture).They will resemble like broad finger rings.
Press it well so that they don't go apart while frying.
Heat oil in a pan and fry them in batches till light brown & crisp on all sides.
Remove it on a kitchen paper,cool & store it in an airtight container.
Note:
a) Make sure the dough is soft and crack free.
b) Usually we use freshly ground coconut milk,but i have used tinned coconut milk.
c) If you don't have the disc make lines using a new clean comb to make the lines.
d) Always keep the dough covered with a cloth.

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Cashew Basil Pesto Recipe / Basil Cashew Pesto Recipe / Cashew Nut Pesto Recipe

Cashew Basil Pesto

Ingredients
Fresh basil leaves - 3 cups packed
( wash and wipe the leaves)
Raw unsalted cashew nuts - 1/2 cup
Parmesan cheese - 1/2 cup
Garlic - 3
Salt and pepper powder to taste
Olive oil - 1/2 cup
Lemon juice - 1 tsp
Method
Take a food processor add the cashew nuts,garlic,salt,pepper powder,Parmesan cheese and basil leaves pulse them.
While blender is process slowly add the olive oil into the mixture.
Once everything is well combined add the lemon juice and switch off.
Store them in a clean glass bottle and keep it in refrigerator.
Note:
a) Pulse according to the texture you want smooth or crunchy.
b)Mix it with pasta,spaghetti or spread on bread for your sandwich.
c) Make sure your drizzle some oil on top of pesto to keep it green.

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Kadalai Paruppu Payasam / Channa Dal Payasam / Senaga Pappu Payasam

Channa Dal Payasam

Ingredients
Channa Dal-1/2 cup
Salt a pinch
Jaggery-1 cup
Thick coconut milk-1 & 1/2 cups
Jeera & dry ginger (chukku) powder-together 1/4tsp
Cardamom powder-1/2tsp
Coconut bits-2tbsp
Cashew nut -1tbsp
Raisins-1tbsp
Ghee-1tbsp
Method
Pressure cook the Channa Dal with 3 cups of water till done.Remove some whole Channa Dal separately & mash the remaining dal.
Dilute jaggery in 1 cup of water,filter it to remove any impurities.Pour this melted jaggery into the dal & in low flame cook for 5 minutes.
Heat ghee in a pan fry the coconut bits till brown & keep it aside.In the same pan fry the cashew nut & raisins till light brown.
Add coconut milk to the cooked dal mixture, before it boil switch off the flame.Now add the saved Channa Dal,fried coconut bits,cashew nut & raisins,mix & serve it hot or warm.

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Note:
a) Do not reheat the payasam as we have added coconut it may curdle.

How to grow Methi Leaves Without Soil / Grown Fenugreek Leaves Without Soil.

Easy way to grow Methi Leaves on your kitchen counter.I tried it from my friend Jessie's website.Click  HERE for step by step instruction.Made Methi Dal today with my home grown fresh Methi.For recipe click HERE

Gongura Pachadi Recipe / Andhra Gongura Pachadi / Andhra Style Sorrel Leaves Chutney

Gongura Pachadi

Ingredients
Gongura/ Sorrel leaves - 6 cups
Red chillies - 8
Salt to taste
Tamarind - 1 tsp
( as my leaves where not that sour so i added tamarind )
Oil - 2 tsp
Tempering
Sesame oil - 1/4 cup
Red chillies - 3
Mustard,Urad dal,Channa dal - each 1 tsp
Jeera/cumin - 1/2 tsp
Curry leaves few
Chopped garlic -8
Hing - 1/8 tsp
Method
Remove the leaves from the stem,wash and spread them on a clean cloth till its dry.
Make sure there is no water.Do not dry them in sun.
Heat oil in a pan add the red chillies,tamarind if using & the leaves,in medium low flame fry till the leaves are soft.
Cool this mixture & grind it to a semi coarse paste.Do not add water while grinding.
Remove it in a bowl and keep it aside.
Now heat oil in a pan add the tempering ingredients,lastly add the garlic.
Fry till its light brown,switch off the stove & pour the hot tempering into the ground gongura.
Mix it well & serve it with hot rice.
Note:
a) Dry the leaves inside the house.Do not use the stems just the leaves.
b) Just before serving add chopped onions for extra taste.
c) As i have used very little oil i am going to store it in fridge.
d) My gongura was not sour so i added tamarind,if leaves our sour then don't add.

Gongura Pachadi Recipe / Gongura Chutney Recipe Andhra Style - Version -2

Gongura Pachadi

Ingredients
Fresh gongura leaves- 1 big bunch
( remove stems and use only the leaves wash and wipe it with a towel to remove water)
Salt to taste
Turmeric powder - 3/4 tsp
Hing - 1/2 tsp
Tamarind soaked in warm water - a small gooseberry size
Jaggery - 1/4 tsp
Ingredients for the masala powder
Red chillies - 20 to 25
( use according to the hotness of the chillies)
Coriander seeds/Dhania - 1 & 1/2 tbsp
Jeera / Cumin seeds - 1 tbsp
Methi - 1/2 tsp
Oil - a drop
( Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder)
Tempering
Sesame oil - 1/2 cup
Mustard - 1 tsp
Urad dal and channa dal - each 1 tsp
Red chillies - 5
Curry leaves few
Crushed garlic - 8

Method
Add gongura leaves to a pan and fry till the leaves shrink and colour changes,keep it aside.
Heat oil in a pan and roast above ingredients till light brown,cool and grind to a coarse powder.
To this add the gongura leaves,tamarind and salt, grind to a coarse paste,do not add water while grinding
Heat oil in the same pan add the tempering ingredients and fry till light brown,lower the flame and add the ground gongura mixture.
Add hing and jaggery mix well till everything is combined.
Switch off the stove cool and store it in a glass jar in fridge.
Mix it with plain rice and enjoy!


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