Gongura Pachadi Recipe
An Outlook On Gongura Pachadi Recipe
Relish the fiery Gongura Pachadi from Andhra Pradesh, with its hot and sour combo taste mixed in hot steamed rice with a dollop of alluring aromatic ghee.
Gongura a spicy tangy pachadi is the signature dish of Andhra Pradesh known for its exotic flavor and it has crossed the national borders for its deliciousness. Gongura otherwise called as sorrel leaf is the key ingredient of this scrumptious dish and when it is combined with other spicy Indian condiments become all the more delectable.
Gongura is a herb that has been used since ages in the Indian cooking and it spruces up both vegetarian and non-vegetarian dishes. Its distinct tangy taste and pleasant pungent tinge give a unique flavor to any dish it is added and you have innumerable Andhra recipes prepared with this exclusive spinach and it is easily available in the markets all through the year at affordable prices for everyone.
To prepare gongura pachadi, choose gongura leaves that are dark green and unwilted and which has green stalk. Gongura with red stalk would be more sour and suits certain dishes in which exorbitant spices are added. Also select leaves that are small and tender so that it tastes mildly sour. It is one of the grandmas' recipes that has been passed on to generations as it holds a lot of health benefits. It is rich in iron and folate and also has calcium, zinc and anti-oxidants. It is a rich source of vitamin A, B1, B2, B9 and C. It has considerable amount of minerals like sodium, potassium and magnesium which are essential for our body function. Moreover, it has a good amount of fiber and protein and the anti-bacterial properties present in gongura prevents urinary tract infections. Similarly, it aids in preventing hypertension and lowers bad cholesterol in the body. Above all, it plays a major role in hair health. It contributes to hair growth and also prevents baldness if taken regularly. It is a boon for women as it is the best food for anaemia and prevents breast cancer.
Let us see the method of preparing this popular gongura pachadi within minutes at home.
Ingredients Required To Make Gongura Pachadi Recipe
How To Make Gongura Pachadi Recipe
To make gongura pachadi recipe, wash and clean two cups of gongura leaves and spread it over a muslin cloth and let it dry for a few minutes.
Meanwhile, heat a saucepan and tip in two tablespoons of methi or fenugreek seeds and roast till it gets fragrant.
Transfer it to a small plate and toss over two tablespoons of cumin or jeera seeds in the same pan and roast them too.
When it turns golden brown, just transfer it to another plate.
Take a mortar and pestle and wipe it with a clean cloth.
Add four tablespoons of red chilli powder and the required amount of salt and blend them well.
After a few seconds, just drop in half a cup of chopped onion to it and crush them well.
Blend it all so that they get mixed up completely.
Collect this coarse powder in a bowl and keep it aside.
Heat the saucepan again and tip in a quarter cup of sesame oil to it.
When it is heated, just add in two teaspoons of jeera or cumin seeds along with some roughly torn dried red chilies.
Now drop in a tea spoon of chana dhal and when it turns golden brown just add some curry leaves to it and let it splutter.
Here, you toss over a quarter cup of garlic cloves and stir in.
When it turns aromatic, just add in the gongura leaves and stir well.
Saute them well for a minute or two in low-medium flame.
After a while, just add the crushed onion chili coarse paste with a nice stir.
Sprinkle a teaspoon of turmeric power and mix everything well and lower the flame.
In the meantime, just transfer the roasted methi seeds and jeera seeds to a blender and blitz well.
Add this fine powder to the pan and stir in.
Allow the whole mixture to get cooked in low flame for about ten minutes approximately.
After some time, you will notice the oil separating at the sides of the saucepan and you will also get a nice aroma out of it.
Turn off the stove at this stage after it cools down, transfer it to a glass jar and store it either at room temperature or in the refrigerator.
Serve it with hot steamed rice with a dash of ghee, munagaku pappu and papad.
Some Tips To Make Delicious Gongura Pachadi Recipe :
- Pick tender and lush green gongura leaves and as much as possible prepare the pachadi while it is still fresh.
- Be generous about the usage of sesame oil as it adds taste and flavor and can be stored for many days in the refrigerator.
- If you want it to be plain you can skip adding onion and garlic or can use minimally.
- Instead of regular onion you can also add shallots which gives a slight sweet taste.
- It goes well with chapathi or any type of roti and you can pack it for travel.
Ingredients
Directions
To make gongura pachadi recipe, wash and clean two cups of gongura leaves and spread it over a muslin cloth and let it dry for a few minutes.
Meanwhile, heat a saucepan and tip in two tablespoons of methi or fenugreek seeds and roast till it gets fragrant.
Transfer it to a small plate and toss over two tablespoons of cumin or jeera seeds in the same pan and roast them too.
When it turns golden brown, just transfer it to another plate.
Take a mortar and pestle and wipe it with a clean cloth.
Add four tablespoons of red chilli powder and the required amount of salt and blend them well.
After a few seconds, just drop in half a cup of chopped onion to it and crush them well.
Blend it all so that they get mixed up completely.
Collect this coarse powder in a bowl and keep it aside.
Heat the saucepan again and tip in a quarter cup of sesame oil to it.
When it is heated, just add in two teaspoons of jeera or cumin seeds along with some roughly torn dried red chilies.
Now drop in a tea spoon of chana dhal and when it turns golden brown just add some curry leaves to it and let it splutter.
Here, you toss over a quarter cup of garlic cloves and stir in.
When it turns aromatic, just add in the gongura leaves and stir well.
Saute them well for a minute or two in low-medium flame.
After a while, just add the crushed onion chili coarse paste with a nice stir.
Sprinkle a teaspoon of turmeric power and mix everything well and lower the flame.
In the meantime, just transfer the roasted methi seeds and jeera seeds to a blender and blitz well.
Add this fine powder to the pan and stir in.
Allow the whole mixture to get cooked in low flame for about ten minutes approximately.
After some time, you will notice the oil separating at the sides of the saucepan and you will also get a nice aroma out of it.
Turn off the stove at this stage after it cools down, transfer it to a glass jar and store it either at room temperature or in the refrigerator.
Serve it with hot steamed rice with a dash of ghee, munagaku pappu and papad.
