Gongura Pachadi or chutney is no doubt an "Andhra Special" dish. In olden days this used be one among other special dishes on any special occasions for Andhra People. Iam happy that thease leaves are easily available in Indian stores here(United States). Today Iam going to present two methods of preparing Gongura Pachadi. One is a simple & fast method; another one is little elaborated which Iam presenting with some pictures. Before proceeding I would like to say this is another versatile food item; since you can prepare Gongura Pachadi; Gongura Vepudu; Gongura Pappu from thease sorrel leaves. Below both methods are adopted from my mother and mother-in-law respectively. My mother does the same way with a little variation. I.e., aadding black chenna in pachadi. Soak the channa overnight ; wash them next day ; fry in little oil and add them after grinding all the ingredients i.e., to the paste. This we used to have with Jonna Rottelu (jawar ki roti). Soon I will blog how to do the jawar ki rotti. Some times, we distribute this as "prasadam" in Saibaba temple. Iam sure some of you who have visited or visit saibaba temple frequently, can notice this as one among other "Prasadam" served at the Baba Temple. You can try this variation too; and can have with hot rice or chapathis.
2 big bunches of gongura (red sorrel leaves prefferably)
1tsp mustard seeds (avaalu)
3 or 4 tsp coriander seeds (dhaniyaalu)
6 dryred chillies (endu nirapakaayalu)
1 tsp Methi (menthulu)
A pinch hing /Asafoetida(inguvaa)
Salt as required
2 tbsp of cooking oil
- Separate gongura leaves from the respective stems. Wash and keep separately till all the water is drained.
- Take deep fry pan. Pour some oil (2 tsp) warm up. Add gongura leaves and fry till all the water is evoporated as shown in beside picture.
- Since the leaves are sorrel , no need to add any tamrind pulp or tamarind itself.
- Take out the fried leaves and keep it separately.
- In the same pan, heat oil and add mustard seeds , coriander seeds, dry red chillies, methi seeds and hing respectively, one after the other.
- Fry till the seeds starts spluttering. Now add fried gongura to this and mix well.
- Swith off the stove. Here at this stage you can just make paste of it using pappu gottam (which is used to mash any dal cooked in the pressure cooker) or else after it cools down make paste of it in a grinder with required salt.
Gongura Pachadi (before grinding it into paste)
- Same till 4th step of first method.
- Fry dry red chillies, asafoetida or hing and mustard seeds in oil.
- Add the leaves to this and mix well and remove from the heat. Grind to the fine paste.
Labels: andhra food, gongura, gongura chutney, gongura pachadi