Gongura Pachadi Recipe -- How to make Gongura Pachadi

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Gongura Pachadi
Today's recipe is Gongura pachadi. A spicy chutney made with Gongura or roselle, a green leafy vegetable particulary available only in #Andhra and #Telangana states. It comes in two varieties, green stemmed and red stemmed. Red stemmed leaf is sourer than the green stemmed one. Both are rich in iron, vitamins, folic acid and anti-oxidants which are essential for the nutrition. The most famous recipe is gongura pachchadi. We can make dal, pulusu and pachadi too with it. A best accompaniment for rice and a fresh raw onion. It can be stored for a month if kept in refrigerator.

Gongura Pachadi

Gongura Pachadi -- A best accompaniment for rice.

Ingredients:
  • 2 Cups Gongura or Roselle
  • 1 Big Onion
  • 10 to 15 Gralic
  • Salt to Taste
  • 150 Grms Red Chillies(Approx. 30 to 50)
  • 5 Tbsp Oil
  • 1 Tbsp Black Gram
  • 1 Tbsp Mustard Seeds
  • 1 Tbsp Cumin Seeds
  • 1 Tsp Fenugreek Powder
  • 1 Tsp Hing or Asafoetida
Procedure:
  1. Discard the leaves from stem.
  2. Wash them thoroughly and dry them on a clean cloth. We can dry them overnight also.
  3. Chop onion and peel the skin of the garlic.
  4. Heat 2 Tbsp oil in a kadai, add mustard seeds, cumin seeds, fenugreek powder and asafoetida. Add red chillies lastly.
  5. Fry them for 1 to 2 minutes. Keep this tadka aside.
  6. Heat 2 Tbsp oil again in the same pan, fry onion and garlic till the onion turn translucent. Keep it aside.
  7. Again heat 1 Tbsp oil, saute the gongura leaves till they turn soft and mushy.
  8. Allow all of them to cool.
  9. In a mixer grinder, add red chillies and the tadka.
  10. Add salt and grind it to a coarse powder.
  11. Add gongura to it and again grind it to a smooth paste.
  12. Normally this pachadi is made in the stone mortar and pestle, it tastes heavenly. You can try if you have.
  13. Mix the grind pachadi with sauteed onions and garlic.
  14. Serve gongura pachadi with hot piping rice.
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