This is simple Indian pickle with combination of carrot and mustard powder. ...

Usiri Karam podi is an excellent spice mix powder mixed with rice and ghee. ...

Chutney is a side dish in the cuisines of the Indian subcontinent. this combination chut...

Thotakura is the famous leafy vegetable with number of nutrients. When combined with toma...

Ginger pickle/ Allam pachadi is a very popular spicy pickle from the Andhra cuisine. Ging...

Raita is delicious yoghurt based side dish and an excellent cooling accompaniment to var...

Gongura Pachadi Recipe, How To Make Gongura Pachadi Recipe

Name: GONGURA PACHADI
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

How to makeGongura Pachadi?How to cookGongura Pachadi?Learn the recipeGongura Pachadiby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make GONGURA PACHADI

(3 ratings)

2 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Sorrel leaves

Servings : 2 persons
Published date : November 13, 2016

Ingredients used in GONGURA PACHADI
• Musterd seeds - 2 teaspoons.
• Corriander seeds - 1 tea spoon.
• Cumin seeds - 2 teaspoons.
• Salt - to taste.
• Red chillies - 5 no.
• Green chilies - 10 no.
• Fenugrek seeds - 1 tea spoon.
• Garlic - 4 clove.
• Turmeric - half tea spoon.
• Gongura - 1 bunch.
• Small boiling onions peeled - 15 no.
• Chopped onion - half no.
• Curry leaves - 20 sticks.
• Oil - as required.
Method:
Wash gongura leaves and boil them in a vessel (add little turmeric)till the leaves become soft. Wash the green chilies and boil them in a vessel till the chilies become soft. Fry fenugreek seeds,cumin seeds (half),coriander seeds separately.Grind them into a powder. Add the Gongura leaves(cooled down), green chilies, salt(for taste),garlic(4 pieces) and grind them until it becomes a paste. cut half onion into small peices(half cup of choped onion). On a frying pan, add 5 tea spoons of oil, add mustard seeds,cumin seeds,curry leaves, red chillies, spice powder and onion peices fry them till onion pieces turn transparent. Add the above to the gongura paste and mix well. Deep fry the boiling onions(small white onions) and add it to the gongura paste.tastes very good.