Thursday, 14 May 2015

Gongura Pachadi / Red Sorrel Leaves Chutney !





Gongura Pachadi, the quintessential recipe in Telugu Cuisine is one of my favourite pachadis/pickles for its tangy and sour taste. It is so famous in the state of Andhra Pradesh that it makes a sure presence in every restaurant , eateries and food joints all over the state. It is also rich in iron, vitamins and folic acid. It can be prepared as a pachadi like this or even pickled for longer shelf life.

INGREDIENTS
English
English
Tamil
Telulgu
Hindi
Quantity
Red Sorrrel Leaves
Pulicha Keerai
Gongura
Pitwa/ Ambadi
1 big bunch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
8 to 9
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
7 to 9
Urad Dal
Ulutham Parupu
Mina Pappu
Urad ki Dal
1/2 cup
Channa Dal
Kadala Paruppu
Senaga Pappu
Chane ki dal
1/2 tsp
Coriander Seeds
Dhaniya
Dhaniya
Sabut Dhaniya
1 tbsp
Fenugreek Seeds
Vendayam
Menthalu
Methi Dana
1/4 tsp
Salt
Uppu
Uppu
Namak
As Needed
Garlic
Poondu
Velulli
Lehsun
8 Cloves
Tamarind
Puli
Chinthapandu
Imli
amla size
To Temper
Oil
Ennai
Nune
Thel
2 tsp
Mustard seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Dry Red Chillis
Kaindha Milagai
Endu Mirapakaya
Sukhi Mirch
2 Nos
Asafoedita
Perungayam
Inguva
Hing
a pinch
Garlic
Poondu
Velulli
Lehsun
2 or 3




STEPS
  • Heat a pan and add some oil. Once hot add the dals and start frying them.
  • Once they turn slughtly golden add the corainder seeds and fry everything till they are roasted well.
  • Throw in the red chillis and green chillis and garlic and saute them well.
  • Once they are roasted well, transfer them to a plate and keep aside.
  • Now in tne same pan add the sorrel leaves and fry them.
  • The color will change to a greenish brown and the leaves start to shrink.

  • Once the leaves are well fried and shrunk it will look like something in the second thumbnail.
  • Let it cool. Then take the dals and chillis that were roasted in a mixer, add salt and tamarind.
  • We love tangy taste so added some extra tamarind, you can skip that if you feel the tanginess of the leaves are enough.
  • Grind them to a coarse powder and then add the sorrel leaves and grind them to a coarse paste adding little water.
  • Heat oil in a pan, add mustard seeds and urad dal. Once the dal turns brown add the jeera and dried red chillis.
  • Add hing and crushed garlic and turn off stove. 
  • Add this tadka to the ground pachadi or add the pachadi to the pan and mix well.

Serve with hot rice and ghee. 


With Love,

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