Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, andhra gongura pachadi with steamed rice. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Andhra Gongura Pachadi with Steamed Rice is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Andhra Gongura Pachadi with Steamed Rice is something which I have loved my whole life. They’re nice and they look fantastic.
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. And can serve with roti chapathi and all.
To get started with this recipe, we must prepare a few components. You can cook 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
- Take 10 dry red chillies
- Get 2 tbsp Oil
- Make ready 1 tbsp Coriander seeds
- Make ready 1 tbsp Cumin seeds
- Make ready 10 Garlic pods
- Make ready To taste Rock salt
- Make ready For the tempering:
- Take 2 dry red chillies broken into half
- Get 1 tbsp chana dal or horse gram
- Get 1 tsp mustard seeds
- Make ready 5 curry leaves
Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that. Serve with steamed rice and spoon full of ghee. Gongura pachadi recipe or gongura chutney.
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.
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 cooking involves lots of gongura recipes and one of my fav from all of them is this spicy yummy pachadi. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long.
So that’s going to wrap this up with this special food andhra gongura pachadi with steamed rice recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
