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Hot & Spicy Gongura Pachadi Recipe
Andhra pickles and chutneys are a treat for spice lovers. The people of the Andhra region know ways to play with the spices and make exotic pickles which is sure to put your tongue on fire.
One such famous and loved pickle is the Gongura pachadi. It is prepared with fresh Gongura leaves which is known by different names like sorrel leaves, pulicha keerai in Tamil, Ambad bhaji etc. These leaves are an excellent source of iron, vitamins, folic acids and antioxidants. It is also a perfect thing to include in your meal if you are a diabetic or a heart patient.
This special Gongura pachadi is prepared with red chillies and a combination of dals. The oil is put into the recipe in generous amount which helps to store the pickle for a long time. So, if you are a spice lover, then this pickle recipe is a must try.
Take a look at hot and spicy Gongura pachadi recipe and give it a shot.
Serves:
5
Preparation
time:
10
minutes
Cooking
time:
15
minutes
Ingredients
- Fresh Gongura (red sorrel) leaves- 1 bunch
- Dry red chillies- 10
- Methi- ½ tsp
- Urad dal- 1tbsp
- Chana dal- 1tbsp
- Coriander seeds- 1 ½ tbsp
- Garlic- 5 cloves
- Salt- as per taste
- Oil- 2tbsp
For Tempering
- Oil- 4tbsp
- Mustard seeds- 1tsp
- Cumin- ½ tsp
- Garlic- 2 cloves (crushed)
- Dry red chillies- 2
- Curry leaves- 1 stalk
Procedure
1.
Wash
and
clean
the
Gongura
leaves
properly.
2.
Heat
two
tablespoon
of
oil
in
a
pan.
Add
the
leaves
to
it
and
saute
for
about
4-5
minutes
till
they
turn
soft.
3.
Once
done,
transfer
the
leaves
to
a
plate
and
allow
it
to
cool.
4.
In
the
same
pan
heat
one
tablespoon
of
oil
and
add
methi
seeds,
coriander
seeds,
urad
dal,
chana
dal
and
dry
red
chillies.
Saute
till
they
turn
golden
brown.
5.
Once
done,
switch
off
the
flame
and
let
the
mixture
cool
down.
6.
Grind
this
mixture
along
with
the
fried
Gongura
leaves,
garlic
and
salt
into
a
coarse
paste.
7.
Now
heat
one
tablespoon
of
oil
in
a
pan
and
add
mustard
seeds
to
it.
8.
Allow
the
seeds
to
splutter
and
then
add
dry
red
chillies,
crushed
garlic,
cumin
seeds,
curry
leaves
to
it.
9.
Pour
this
tempering
over
the
ground
paste
and
mix
well.
Hot and spicy Gongura pachadi ready to be served. You can store this pachadi in refrigerator for almost 3 weeks. It goes very well with steamed rice.
PIC COURTESY: TWITTER
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