Gongura Pachadi recipe


**Ingredients:**


- 2 cups fresh gongura leaves, cleaned and washed

- 2-3 tablespoons oil

- 1 teaspoon mustard seeds

- 1 teaspoon cumin seeds

- 1 teaspoon urad dal (split black gram)

- 1 teaspoon chana dal (split Bengal gram)

- 2-3 dried red chilies (adjust to taste)

- 2-3 cloves of garlic, peeled

- A pinch of asafoetida (hing)

- Salt to taste


**Instructions:**


1. **Saute Gongura Leaves:**

   - Heat a tablespoon of oil in a pan. Add the cleaned gongura leaves and sauté them until they wilt and the moisture reduces. This should take about 5-7 minutes. Allow them to cool.


2. **Blend Gongura Leaves:**

   - Once the sautéed gongura leaves have cooled down, transfer them to a blender. Add garlic cloves and blend until you get a coarse paste. You can adjust the texture according to your preference.


3. **Tempering:**

   - In the same pan, add another tablespoon of oil. Add mustard seeds and let them splutter. Then, add cumin seeds, urad dal, chana dal, dried red chilies, and a pinch of asafoetida. Sauté until the dals turn golden brown.


4. **Combine:**

   - Add the blended gongura paste to the tempering in the pan. Mix well.


5. **Adjust Seasoning:**

   - Cook the mixture for a couple of minutes on low heat. Add salt according to taste and mix.


6. **Cool and Store:**

   - Let the Gongura Pachadi cool down to room temperature before storing it in an airtight container. It can be refrigerated and used for up to a week.


**Serve:**

Serve Gongura Pachadi with hot steamed rice and a dollop of ghee. It also goes well with idli, dosa, and other South Indian dishes.


**Note:** Gongura leaves have a distinct tangy flavor. If you find them too tangy, you can balance the flavor by adjusting the quantity of gongura leaves and dried red chilies.


Enjoy your homemade Gongura Pachadi, a quintessential Andhra dish! 

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