Then measured, it filled a 3 liters utensil (pot) when tightly packed. I have fond memories of waiting up for the loads of spicy pickles to make entry into our house in Chennai all the way from Vijayawada. Deep fry vadiyalu set aside. Hi Srivani A spicy fiery chicken curry with the distinctive taste of Gongura or sorrel leaves. Ingredients used in GONGURA PACHADI • Musterd seeds - 2 teaspoons. If spice not enough, fry more red chilies, blend and then mix with the chutney. My aim is to help you cook great Indian food with my time-tested recipes. Gongura is sharp, tangy saag and it is super rich in Vitamin C, iron, zinc and calcium. The popular Pulicha Keerai in Tamil is said to be the Kongura or the sorrel leaves in Andhra. Looks delicious and inviting. The leaves should be first washed well and dried to remove the moisture or water content from the leaves. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. • Red chillies - 5 no. I am looking forward to cooking the gongura chicken fry and pappu recipes next to eat with paratha/capathi. If we visit South India and its several parts we find chutneys or pickles common in the vegetarian thali or the meal platter. The pickle tastes yum by mixing it with rice and also by adding ghee into the rice. Set them aside to cool completely. Click here for the recipe. Water or moisture in pickles spoils the pickles. 6. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. If you haven’t tried with this kind of a tempering, do try. Gongura is a sharp, tangy saag which is super rich in vitamin C, iron, zinc and calcium. May be you want to try it. for more pachadi or chutney recipes, checkgreen tomato chutneybeerakaya pachadimenthakku pachadidondakaya pachadi, For best results follow the step-by-step photos above the recipe card. In a wok, add about 1 tbsp oil, add the gongura leaves and cook them for about ten minutes until they turn soft and mushy. One is made like the nilava pachadi or pickle and the other one a chutney. Wash the gongura leaves,drain the water and take in a pressure cooker base.Add green chillies,salt to it along with little water (Leaves will leave some water.So add little water) Pressure cook in high flame for 2 whistles.Open the lid and let it cool. Traditionally pachadi is made coarse. Add the leaves and pulse to get a coarse texture. My mom also adds some sesame seeds powder to this. • Garlic - 4 clove. Saute another batch of gongura and add it. The preparation time and cooking time are quite less for Gongura pachadi. These leaves impart a tart flavour and when combined with freshly ground spices can make delectable dishes, Gongura comes in two varieties, green stemmed leaf and red stemmed. When they cool down add them to a blender along with garlic and salt.Blend until smooth. Do not add onions if planning to store. It is said to help in weight management and is believed to have lots and lots of minerals and vitamins such as Vitamin A, B and C. It has lots of fibre and aids in proper digestion. In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder. 7. This particular gongura pachadi is famous in Andhra region but if one travels across the South India there are many vegetable chutneys found on the veg platter which can be eaten or served with just plain rice and ghee. I haven’t tried freezing it. Add dried red chillies, stir for few seconds. The leaves are new to me, maybe I have never noticed it before. Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves. healthy and delicious recipe… bookmarked.. Didn't know adding majjiga mirchi and minapa vadiyalu to any dish like this….quite new one , very new recipe to me…looks so flavourful…. The content is copyrighted to SWASTHI'S and may not be reproduced in any form. It has anti-oxidants essential for human nutrition. Gongura is a super nutritious leaf popularly used in the Andhra Cuisine and is known as the Roselle leaf. how to make Gongura Thokku | Pachadi | Pickle. Will try to look for it in the market.