Gongura pachadi, a staple in Andhra cuisine, is a tangy and flavorful chutney made from gongura leaves, also known as sorrel leaves. This pachadi is a perfect accompaniment to rice, dosa, idli, or even roti. The unique sour and spicy taste of gongura leaves combined with traditional Andhra spices creates a mouthwatering dish that’s beloved by many. Here’s a step-by-step guide to creating delicious Andhra-style gongura pachadi in the comfort of your own kitchen.
Ingredients:
- – 2 cups gongura leaves (cleaned and chopped)
- – 2-3 green chilies (adjust to taste)
- – 1 small onion (finely chopped)
- – 2-3 garlic cloves (optional)
- – 1 tsp cumin seeds
- – 1/2 tsp mustard seeds
- – 1/2 tsp urad dal (split black gram)
- – 1/2 tsp chana dal (split chickpeas)
- – A pinch of asafoetida (hing)
- – 2-3 dried red chilies (adjust to taste)
- – 1/4 tsp turmeric powder
- – Salt to taste
- – 2-3 tbsp oil
- – Tamarind pulp (size of a small lemon)
- – Water for cooking and grinding
Instruction:
- Prepare the Gongura Leaves:
- – Clean the gongura leaves thoroughly to remove any dirt or impurities.
- – Chop the leaves finely and set them aside.
- Cook the Gongura Leaves:
- – In a pan, heat a tablespoon of oil.
- – Add the chopped gongura leaves and cook them on medium heat. The leaves will release water as they cook.
- – Continue cooking until the leaves are soft and wilted. This should take about 8-10 minutes.
- Allow the cooked gongura leaves to cool.
- Prepare the Spice Mixture:
- – In the same pan, add another tablespoon of oil.
- – Add cumin seeds, mustard seeds, urad dal, chana dal, dried red chilies, and asafoetida.
- – Sauté until the dals turn golden brown and the mustard seeds start to pop.
- Add Flavorful Elements:
- – Add chopped green chilies, garlic (if using), and finely chopped onion to the pan.
- – Sauté until the onion becomes translucent and the mixture is fragrant.
- Blend the Ingredients:
- – Once the cooked gongura leaves are at room temperature, transfer them to a blender.
- – Add the sautéed spice mixture, turmeric powder, tamarind pulp, and salt.
- Grind to a Paste:
- – Blend the ingredients into a smooth paste. If needed, you can add a little water to facilitate the grinding process.
- Taste and Adjust:
- – Taste the gongura pachadi and adjust the seasoning by adding more salt or tamarind pulp if necessary.
- Tempering (Optional):
- – In a small pan, heat a teaspoon of oil.
- – Add mustard seeds and let them splutter.
- – Pour the tempering over the prepared gongura pachadi.
- Serve and Enjoy:
- – Gongura pachadi is now ready to be served.
- – Enjoy it with steamed rice, dosa, idli, or any of your favorite Indian breads.
Note:
Gongura pachadi can be stored in an airtight container in the refrigerator for a few days. The flavors tend to develop over time, making it even more delicious with each passing day.
Indulge in the delightful flavors of Andhra cuisine with this authentic gongura pachadi recipe. The unique blend of tangy gongura leaves and aromatic spices will surely tantalize your taste buds and leave you craving for more.