GONGURA PACHADI | ANDHRA GONGURA PACHADI | STARTUP COOKING
Gongura leaves also called as Red Sorrel leaves. Gongura is famous across Andhra Pradesh that is used in pickles, stir fries, pachadi and vegetarian and non vegetarian recipes. Gongura is also called Pulicha Keerai because of its sour taste. Since this keerai is sour there is no need to use tamarind for this recipe. This Gongura pachadi can be stored in the refrigerator for a week. This pachadi is very flavorful and delicious.
The reason behind the gongura leaves are a rich source of iron, vitamins, folic acid and anti-oxidants essential for human nutrition. We need 1 or 2 bunch of gongura leaves is the only key to make the good amount of this pachadi. Follow my step-by-step photo recipe to prepare Gongura Pachadi. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
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RECIPE FOR GONGURA PACHADI
Coarse : Main – Chutney
Cuisine : Andhra
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 30 min
Total Time : 45 min
INGREDIENTS
to make roast
- 1.5 tbsp sesame oil
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/2 tsp fenugreek seeds
- 15 red chilli
- 1 large size gongura leaves / sorrel leaves
- 3 garlic
- salt to taste
to temper
- 3 tbsp sesame oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal
- 1/4 tsp hing
- 2 red chilli
- 1 spring curry leaves
- 2 tbsp garlic slices
PROCEDURE
- remove the leaves from the stalks
- wash the leaves 3-4 times
- drain the water completely
- heat oil in a cast iron wok
- add coriander seeds, cumin seeds and fenugreek seeds
- saute for few seconds
- add red chilli
- add garlic
- saute for few seconds
- add washed gongura leaves and salt
- saute well until the leaves becomes soft and dry the water completely
- cool down completely
- add into mixer grinder
- grind to a smooth paste
- heat sesame oil in a same cast iron wok
- add mustard seeds and allow to splutter
- add urad dal and bengal gram dal, saute for few seconds
- add hing, curry leaves and red chili
- saute for few seconds
- add garlic slices and saute well till the color changes to brown
- add ground gongura paste
- mix well
- cook on medium flame for another 10 minutes or until it leaves the sides of the pan
- delicious Gongura Pachadi ready
- Enjoy !
Note
- choose the leaves from the red stalk
- wash the leaves well
- after adding gongura leaves in oil, cook well until the water evaporates completely
- cool down completely before grinding
- grind the spices first, then add leaves
- no need to add tamarind, because leaves itself a sour taste
- cook gongura pachadi until the oil leaves the sides of the pan
- add little more oil to preserve for 1-2 weeks
GONGURA PACHADI WITH STEP-BY-STEP PHOTO RECIPE
Take gongura leaves
remove leaves from the stalk
wash the leaves for 3-4 times
drain the water completely
heat oil in a wok
add coriander seeds
add cumin seeds
add fenugreek seeds
saute well for few seconds
add red chilli
add 3 garlic
saute well
add gongura leaves
add salt
mix and saute well
water releases from the leaves
saute well till the water evaporates completely, cool down
transfer into mixer grinder
grind to a smooth paste
add sesame oil in a wok
add mustard seeds and allow to crackle, add cumin seeds
add urad dal
add bengal gram dal
add hing
saute well till dal turns color
add red chilli
add curry leaves
allow curry leaves to turn crisp
add garlic slices
saute well till the garlic turns slight brown
add grounded gongura paste
mix well
cook for another 10 minutes in medium flame or until the oil leaves the sides of the pan
gongura pachadi ready, store in refrigerator for a week
Gongura Pachadi | Gongura Chutney
