Gongura is a green leafy veggie which has a sour taste. Its a quintessentially a Andhra cuisine. If you visit any of the aunthentic Andhra restaurants, you would definitely find gongura pickle on your platter. With this leafy veggie we can prepare gongura pachadi, gongura pickle or gongura dal. Non-vegetarians even use gongura in combination with mutton and is a specialty in itself. Gongura is a very rich source of Iron, Folic Acid. Gongura is known as "pulichakeerai" in Tamil.
Today I'm gonna post the recipe for gongura pachadi which has been requested by many of my friends. My school and college friends have always asked for this pachadi when they are at my home for lunch. They just love the way my mom prepares it.
One important thing to note is that the amount of tempering used varies according to the amount of the sauteed gongura. I mostly go by eye ball measurement. Once you prepare one pachadi you'll get a hang of the amount of tempering to choose. Also vary the amount of red chillies based on your spice level.
One other way to prepare is to eliminate red chillies in tempering and use green chillies instead. While using green chillies, saute them along with the gongura.
Ingredients
You can even saute the onions and add to gongura. Mom and I prefer adding raw chopped onions as it gives good crunchy feel.
Today I'm gonna post the recipe for gongura pachadi which has been requested by many of my friends. My school and college friends have always asked for this pachadi when they are at my home for lunch. They just love the way my mom prepares it.
One important thing to note is that the amount of tempering used varies according to the amount of the sauteed gongura. I mostly go by eye ball measurement. Once you prepare one pachadi you'll get a hang of the amount of tempering to choose. Also vary the amount of red chillies based on your spice level.
One other way to prepare is to eliminate red chillies in tempering and use green chillies instead. While using green chillies, saute them along with the gongura.
Ingredients
- Gongura - 1 or 2 bunches
- Onions - 1-2 medium sized, diced
- Urad Dal - 2 tsp
- Red chillies - 5-6
- Mustard - 1 tsp
- Methi - 1/2 tsp
- Hing - 1/8 tsp
- Salt - to taste
- Oil - 2-3 tbsp + 1 tbsp
- Pluck the leaves from the stem. Wash thoroughly and dry the gongura leaves on a cloth under the fan. Don't dry it under the sun.
- In a kadai, heat 2-3 tbsp oil. Add the gongura leaves and saute. You would notice that the leaves would shrink and reduce to a very small amount. When the colour slightly changes to a darker shade, remove to a plate and let it cool.
- In a kadai, add 1 tbsp oil. When the oil heats up, add rest of the ingredients except salt.
- Fry the ingredients on a low-medium flame till the dal turns to light brown. When done, remove to a plate and cool.
- In a mixer, add the fried ingredients and run the mixer once. Now add the gongura paste, salt and run the mixer till everything is blended well.
- Remove to a container. Add chopped onions.
- Serve with steaming hot rice and a little ghee.
You can even saute the onions and add to gongura. Mom and I prefer adding raw chopped onions as it gives good crunchy feel.
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