Search A Recipe/Dish

Monday, September 25, 2017

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

images of 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


images of Gongura Pachadi Recipe / Gongura Chutney Recipe Andhra Style
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!


Thanks for visiting!


No comments:

Post a Comment

Print Friendly and PDF