Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, andhra gongura pachadi with steamed rice. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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. I love trying out andhra cuisine.
Andhra Gongura Pachadi with Steamed Rice is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Andhra Gongura Pachadi with Steamed Rice is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have andhra gongura pachadi with steamed rice using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Andhra Gongura Pachadi with Steamed Rice:
- Take 250 Gms Gongura or Sorrel leaves
- Prepare 10 dry red chillies
- Prepare 2 tbsp Oil
- Prepare 1 tbsp Coriander seeds
- Make ready 1 tbsp Cumin seeds
- Make ready 10 Garlic pods
- Make ready To taste Rock salt
- Get For the tempering:
- Prepare 2 dry red chillies broken into half
- Prepare 1 tbsp chana dal or horse gram
- Make ready 1 tsp mustard seeds
- Prepare 5 curry leaves
Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay. Andhra style pachadi (chutney) varities for rice made with either cooked vegetables, dals or fresh veggies. Gongura pachadi recipe or gongura chutney.
Steps to make Andhra Gongura Pachadi with Steamed Rice:
- 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.
Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. 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. 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.
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