Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, andhra gongura pachadi with steamed rice. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Andhra Gongura Pachadi with Steamed Rice is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Andhra Gongura Pachadi with Steamed Rice is something which I’ve loved my entire life.
Gongura pachadi - apart from the pickle,other dishes are gongura pappu,gongura chicken,gongura royalu,chicken curry,gongur chicken fry which are prepared with sorrel leaves.how to make gongura pachadi recipe method step by step. To make this pachadi, i cleaned and plucked the leaves first. Mix chutney with all the fried and tempered ingredients.
To get started with this recipe, we must prepare a few components. You can have andhra gongura pachadi with steamed rice using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Andhra Gongura Pachadi with Steamed Rice:
- Prepare 250 Gms Gongura or Sorrel leaves
- Make ready 10 dry red chillies
- Make ready 2 tbsp Oil
- Take 1 tbsp Coriander seeds
- Prepare 1 tbsp Cumin seeds
- Get 10 Garlic pods
- Make ready To taste Rock salt
- Get For the tempering:
- Take 2 dry red chillies broken into half
- Make ready 1 tbsp chana dal or horse gram
- Prepare 1 tsp mustard seeds
- Prepare 5 curry leaves
The gongura chutney is a bit sour in taste and this is what makes the dish enjoy with hot steamed rice. Andhra cuisine is full of chutneys and pachadis and every recipe is a delight to try out and it just comes out perfectly. Serve with steamed rice and spoon full of ghee. Once you introduce your taste buds to this Andhra style coconut chutney, it will quickly become your favorite dip to pair with dosa, idli, vada, rice or just about anything crunchy and snakcy.
Instructions 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.
In this authentic kobbari pachadi recipe even fresh coconut is sautéed in oil along with dals, chillies before grinding. Andhra style Gongura pappu recipe (dal) or sorrel leaves dal or khatta bhaji dal is very easy to make and tastes delicious with touch of sour taste. Gongura pappu recipe - This is made by boiling red sorrel leaves and toor dal in pressure cooker. Then tempering is poured on top to add more flavors. Gongura/Red Sorrel leaves in English,Ambadi in Gujrati,Marathi,Pitwa in Hindi,Pundi in Kannada & Pulichai Keerai in Tamil,Mestapat in bengali and Nalita in other languages is a very famous green variety in Andhra.
So that’s going to wrap this up for this exceptional food andhra gongura pachadi with steamed rice recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
