Coming to todays recipe, this is my grandmother preferred version of Gongura Pachadi. Everybody knows gongura pachadi is a popular authenic Andhra pickle. Today, I prepared this pachdi with dry red chillies and with red stemmed gongura. The gongura with red stems is little sour in taste compared with white stemmed gongura. We do many heavenly dishes with gongura. The best of it is pickle/pachadi. This version which I wrote today is little different and and tastes good.One of my follower of my blog asked me to write varieties that can be made with gongura. This is the traditional version I learnt from my grandmother.
Generally, especially in South side, people prefer first mudda of lunch or dinner with any pachdi and ghee. Eating this gongura pachadi with garama garam rice along with super side onion is yum, yum and yum.
OK. Let us go to prepare this traditional gongura pachdi.
Ingredients
- Red stemmed gongura 1 bunch
- Dry red chillies 10-12 (depending upon taste)
- Coriander seeds 1 tbsp
- Feenu greek seeds 1 tbsp
- Hing pinch
- Salt to taste
- Oil
How I did it
- Pluck the leaves of gongura from stems.
- Wash and clean properly.
- Spread these leaves on a kitchen towel or clean cloth to dry.
- Let them dry in shade for over night. The next day see the folds on leaves.
- Take a pan, let it heat. Add these dried leaves and fry for 2 to 3 minutes. Transfer into a plate. Keep aside and let it cool.
- In the same pan add little oil, fry dry red chillies, coriander seeds, fenu greek seeds and hing.
- Grind them into smooth powder by adding salt once they have cooled down.
- Finally add fried gongura leaves and grind into pachadi.
- Transfer it into a bowl.
My note
- Generally I use pistol and motrol for making any pachadi. Tastes good.
- Crush the Onion with Pistol and mix it with the gongura pachadi just before serving. They will remain crunchy and taste wonderful.
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