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Gongura pachadi | Gongura pickle and chutney

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  Gongura pachadi otherwise called gongura chutney is an Andhra style side dish made with sorrel leaves, red chilies, garlic and other fundamental flavors. Red sorrel leaves are called as gongura or puntikura in Telugu, pulicha keerai in Tamil, punde pale in Kannada and Ambaadi in Marathi, pitwaa in Hindi. These leaves taste acrid and can help in easing manifestations of cold, hack and fever as well. They likewise builds craving since it is high in nutrient C.These leaves hold an uncommon spot in the Andhra cooking particularly in and around Guntur locale. These leaves are utilized in different dishes in ordinary cooking.  Aside from the pickle, other famous dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves.  I'm sharing plans in this post. One is made like the nilava pachadi  Gongura pickle  To make this pachadi, I cleaned and culled the leaves first. Then, at that point, measured the
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Gongura Pickle- Homemade

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  Andhra Gongura Pachadi Recipe is a scrumptious and highly spiced chutney with the gongura leaves because the supermegacelebrity ingredient. Served great with a few piping warm steamed rice and a dollop of melted ghee. Andhra Gongura Pachadi or this Andhra fashion chutney fabricated from sorrel leaves an proper delicacy common to Telugu cuisine. It is an essential a part of each festive meal or feast. Although those leaves are known as extraordinary names in extraordinary regions, the dietary houses of sorrel leaves stay constant. Did you know: Sorrel leaves are wealthy in iron, vitamins, folic acid and antioxidants, those leaves are extraordinarily encouraged for sufferers of coronary heart situations and diabetes. This Gongura Pachadi comes collectively with an entire revolt of flavours and spices like pink chillies, coriander, fenugreek and cumin to clearly pamper your senses leaving you inquiring for more. The gongura leaves and all of the spices for this pickle are grown and so
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Gongura Peanut Pachadi

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 Because of the incessant downpours this late spring, my gongura plants are flourishing. Truth be told, there is an excess of fresh gongura leaves and that permits me test some new plans. You know the peanut chutney wherein we add tamarind or lemon juice to liven up the pachadi? I thought why not supplant them with fresh gongura leaves. Gongura's tart taste ought to be an ideal commendation to nutty peanuts. It has turned out a decent formula with gongura.  Gongura Peanut Pachadi  1 tablespoon, peanut oil  2 garlic cloves, skin stripped and hacked coarsely  1 red onion or shallots – coarsely hacked, about a cup  6 to 8, fresh or dried chillies, Indian assortment  Fresh gongura leaves – around 6 cups, firmly stuffed  Broiled, shelled, cleaned, unsalted peanuts – 3/4 cup  1/2 teaspoon, salt (or to taste)  1. Warmth the oil in a wok or skillet. At the point when oil is hot, add garlic, onion and chillies. Saute to delicate brown. Remove them into a cup.  2. In a similar skillet, mix i
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