Gongura pachadi | Gongura pickle and chutney


 

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 them firmly to fill a 3 liters pot. This is only for you to know the amount I utilized for this formula. 


Flushed them completely couple of times in clean water, depleted them and afterward spread them on a spotless cotton fabric. The leaves should wither marginally all alone and no dampness ought to be left. It just required 10 hours for me on a hot day. 


Instructions to make gongura pachadi 


1. Warmth 3 to 4 tbsp oil in a dish. 


2. Add the leaves to the hot dish. 


3. Fry until the leaves shrink totally. Put them to the side to cool totally. 


4. To a similar container, add more oil and fry the red chilies until fresh. Switch off and add jeera/cumin. 


5. At the point when they cool down add them to a blender alongside garlic and salt. Mix until smooth. 


6. Add the leaves and heartbeat to get a coarse surface. 


7. Customarily pachadi is made coarse. You can treat with curry leaves, chana dal and urad dal whenever desired. Change salt and flavor now. In case it isn't adequately hot, fry more red chilies and mix. Then, at that point, blend in with gongura pickle.

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