Gongura Pachadi. Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant. Wash gongura leaves and boil them in a vessel (add little turmeric)till the leaves become soft. Wash the green chilies and boil them in a vessel till the chilies become soft. You can cook Gongura Pachadi using 6 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Gongura Pachadi
- You need 4 bunch of Gongura (Red Sorrell).
- It’s 10 of Garlic pods.
- Prepare As needed of Red chillies.
- You need As needed of Oil.
- You need 1 tbsp of Jeera.
- You need To taste of Salt.
Fry fenugreek seeds,cumin seeds (half),coriander seeds separately. To prepare gongura pachadi, choose gongura leaves that are dark green and unwilted and which has green stalk. Gongura with red stalk would be more sour and suits certain dishes in which exorbitant spices are added. Also select leaves that are small and tender so that it tastes mildly sour.
Gongura Pachadi step by step
- In a pan heat 1 tbsp oil.. Add jeera and once they splutter add garlic and red chillies whole.. Fry them till golden brown and remove from pan and once they are cool powder them in a mixy with adding little salt..
- In the same pan add little oil than add 1 tsp turmeric and cleaned gongura leaves and cook till the leaves become soft almost like a paste. Now add the prepared masala of garlic and chillies to gongura.. Heat 1 tbsp oil and add jeera and red chillies whole 2 and few curry leaves and tran.
Gongura Pachadi (chutney or pickle) is a typical Andhra side dish. Andhra Pradesh is one of the South Easterly states in India. It is blessed with fertile lands and correspondingly rich flora. Gongura Thokku – Pachadi – Pickle Tastes Sour, Tangy and Spicy. It is a Popular Dish In South India.
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