Andhra Gongura Pachadi

Gongura/Sorrel leaves is one of the green leafy vegetable.It is of two kinds one is red stem which is more sour in taste compared to white one.It is very much famous in Andhra Pradesh and favorite too..We do prepare many heavenly dishes with gongura.One of the best version is pickle with red chilies.This pickle can be refrigerated for 3-4 weeks.I bought gongura after long back so i couldn't decide which one to cook from the list.But finally decided to prepare pickle out of it.



Ingredients
Big bunch of fresh gongura / red sorrel leaves
Whole dry red chilies - 8-10
 Methi / fenugreek seeds -1/2 tsp
 Minapppapu (black gram / urad dal) - 1 tbsp
Senaga pappu (bengal gram / channa dal) - 1 tbsp
Coriander seeds - 11/2 tbsp
Garlic cloves - 5
Oil - 2 tbsps
salt to taste
Tempering
Oil - 4 tbsp
Mustard seeds - 1 tsp
Cumin - ½ tsp
garlic cloves - ½ tsp
Whole dry red chilies - 2
1 stalk of curry leaves


Procedure
1.Wash and separate leaves from the stalks and leave them out to dry.


2. Heat 2 tbsps of oil in a heavy bottom vessel. Add the leaves and sauté them until soft. Remove and let it cool.



3.In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown. Add coriander seeds, urad dal(black gram), channa dal (bengal gram lentil) and dry red chilies and fry stirring constantly till light brown. Remove them into a bowl and let them cool.



4.In a grinder, add methi, coriander seeds, urad dal, channa dal, dry red chilies, cumin, garlic, salt and grind them. Add the fried gongura leaves and grind very coarsely.



5. Heat 4 tbsps of oil in a pan and add mustard seeds, when they splutter, add the whole dry red chilies, crushed garlic, cumin, curry leaves and fry until garlic is slightly brown. Remove the tempering from fire; Let it cool before adding it to the ground gongura pachadi.Add the tempering to the ground paste along with the oil.



This particular pickle can be stored in the refrigerator for almost 3 weeks and goes well with hot steamed rice, a dash of ghee and sliced red onions.
Thanq for watching the blog,any comments are appreciated.
This is an entry for the event "Roti Pachadi/Chutney" conducting by Sravani

and event "Flours of south India"conducting by Nayna

14 comments:

  1. entha baavundo pachadi..love gongura pachadi..delicious...

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  2. Love this pachadi...awesome.

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  3. love the pachadi. It tastes so good with rice. yumm.

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  4. very flavorfull dish....very healthy too

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  5. Love this dish. It looks fantastic! :)

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  6. It is my favorite. Like this pachadi and particularly the rice ball.

    Cheers,
    Uma

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  7. I love it so much .My mouth is watering after seeing the pictures

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  8. I have heard a lot about it, but never had it ~ thanks for the recipe, can't wait to try :)
    US Masala

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  9. Perfect and so mouthwatering!

    http://treatntrick.blogspot.com

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  10. Oh one of my telugu friends used to bring this in college. Looks yum. Thanks for stopping by. Happy to follow u...

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  11. Thanks a lot for visiting my blog and for your lovely comment.
    I liked your blog very much. I have become your 41st follower. Pachadi looks delicious, flavourful, spicy and yummy. I appreciate for your wonderful step-by-step presentation.

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  12. Nice pachadi.I know that they prepare pickle in gongura.but never heard about pachadi.Your having a wonderful blog.Happy blogging.

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  13. All time favorite, simply mouthwatering preparation...miss it, here!! The last picture is tempting me a lot...

    Trail back for my latest updates at http://www.kitchen- mantra.blogspot.com

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  14. authentic one and well explained

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