Ajay Chopra
Gongura Pachadi is a unique pickle from Andhra Pradesh. Chef Ajay Chopra brings the recipe for this uniquely flavoured p ... Read More
Preparation Time
10-12 Min
Cooking Time
10-15 Min
Meal Type
others
Difficulty
MEDIUM
For Gongura Pachadi
oil
1 tbsp chana dal
1 tbsp urad dal
6-7 dry red chillies
1 tbsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 cup seedless tamarind
2 tomatoes
4-5 green chillies
½ cup garlic cloves
2-3 cups gongura leaves
For tempering
1 tbsp oil
1 tsp mustard seeds
10-12 curry leaves
Heat oil in a pan and add chana dal and urad dal and fry till they turn golden brown.
Add dry red chillies, fenugreek seeds, mustard seeds, cumin seeds, tamarind and water to the pan and cook.
In another pan, heat some oil and add sliced tomatoes and green chillies and fry. Now add garlic cloves and gongura leaves and cook well.
Grind mixtures from both the pans together in a mixer jar.
Remove the pachadi in a bowl and add salt to it. Mix well.
Heat oil in a pan for tempering. Add mustard seeds and curry leaves to it.
Pour this tempering over Gongura pachadi.
Gongura Pachadi is made from a green leafy vegetable called as sorrel leaves in English. These leaves are tangy in taste. This is a simple and quick pickle to make. Use of freshly ground spices and aromatic tempering gives it a fragrant and amazing taste. Moreover, it can be stored for months.
This Gongura Pachadi is a perfect accompaniment for rice and roti.
