Andhra Gongura Pachadi with Steamed Rice. Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee. Try this amazing and spicy andhra style gongura pachadi other wise called sorrel leaves chutney.
And can serve with roti chapathi and all.
Andhra Gongura Pachadi Recipe, Learn how to make Andhra Gongura Pachadi This Andhra Gongura Pachadi recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.
I love trying out andhra cuisine.
You can cook Andhra Gongura Pachadi with Steamed Rice using 12 ingredients and 5 steps. Here is how you cook that.
Ingredients of Andhra Gongura Pachadi with Steamed Rice
- You need 250 Gms of Gongura or Sorrel leaves.
- You need 10 of dry red chillies.
- It's 2 tbsp of Oil.
- You need 1 tbsp of Coriander seeds.
- It's 1 tbsp of Cumin seeds.
- Prepare 10 of Garlic pods.
- You need To taste of Rock salt.
- You need of For the tempering:.
- Prepare 2 of dry red chillies broken into half.
- Prepare 1 tbsp of chana dal or horse gram.
- You need 1 tsp of mustard seeds.
- It's 5 of curry leaves.
The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice. Andhra cuisine is full of chutneys and pachadis and every recipe is a delight to try out and it just comes out perfectly. Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil). Serve with warm steamed rice and melted ghee.
Andhra Gongura Pachadi with Steamed Rice instructions
- Wash the leaves and let them drain nicely in a colander. There is no need to chop it. Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy..
- Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool. In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. Transfer the paste to a dish and keep aside..
- Now for the tempering- Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it..
- Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven like I did. This pickle goes well even with dosas. It is up to you how you want to relish it..
- This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator. Homemade gongura chutney is awesomely tangy, spicy and delectable..
I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that. Gongura/Red Sorrel leaves in English,Ambadi in Gujrati,Marathi,Pitwa in Hindi,Pundi in Kannada & Pulichai Keerai in Tamil,Mestapat in bengali and Nalita in other languages is a very famous green variety in Andhra. Most of you would have heard about gongura pickle. But i tried thogayal with it. Gongura pachadi recipe or gongura chutney.
