- Sports ISL 2019-20: Odisha vs Kerala Blasters preview, where to watch, live streaming
- Technology NASA Insight Lander To Help Mars Mole Probe Make A Move
- News Nirbhaya case: Delhi court dismisses Vinay Sharma's plea claiming he suffers from mental illness
- Movies TRP Toppers Online: Bigg Boss 13 Bags Top Spot; Ek Duje Ke Vaaste 2 Enters The Chart
- Finance 4 Factors That Could Affect Markets This Week
- Automobiles Urban Mobility Lab Launched In Bangalore By Rocky Mountain Institute And Micelio
- Education Top 20 Universities In Emerging Economies University Rankings 2020
- Travel Top 6 Places To Visit In India To Observe Maha Shivratri!
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.
Preparation time: 10 minutes
Cooking time: 15 minutes
- 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
- Oil- 4tbsp
- Mustard seeds- 1tsp
- Cumin- ½ tsp
- Garlic- 2 cloves (crushed)
- Dry red chillies- 2
- Curry leaves- 1 stalk
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