Gongura pachadi & Gongura pappu

Gongura Pachadi/Chutney & Gongura pappu

Gongura (Sorrel leaves in English) pachadi /chutney and gongura pappu are very popular cuisines of Andhra pradesh. The gongura pachadi is best served with hot rice and ghee. It also goes well with dosa, roti and parathas. The best part of this is that once this pachadi /chutney is prepared , it can be easily stored for months at room temperature. Gongura is known as Pulicha keerai in Tamil language and Pinde soppu in Kannada language.

Pulicha keerai/Pinde soppu/Gongura pappu goes well with ragi kali/ragi mudde and jollad roti.

In gongura pachadi, i don’t use tamarind pulp or juice because cooking time is more and shelf life is less. I always roast tamarind in hot oil for few seconds. Garlic can be used in both the recipes if required.

Ingredients

­čôîIngredients for Gongura

Gongura chopped 4 cups

Fenugreek 1/4 tsp

Red chili 20-22 nos.

Tamarind 1 lemon size

Mustard 1 1/2 tsp

Turmeric powder 1/4 tsp

Hing 1/2 tsp

Salt  2 tsp approx.

Oil 1/4 cup+ 2 tsp

Preparation time 5 min.

Cooking time 15 min.

Makes 1 cup

­čôîIngredients for Gongura pappu

Gongura chopped 4 cups

Fenugreek 1/4 tsp

Red chili 20-22 nos.

Tamarind 1 lemon size

Mustard 1 1/2 tsp

Turmeric powder 1/4 tsp

Hing 1/2 tsp

Salt  2 tsp approx.

Oil 1/4 cup+ 2 tsp

Preparation time 5 min.

Cooking time 15 min.

Makes 1 cup

Procedure

Video – Common for Gongura pachadi/chutney & Gongura pappu

Gongura Recipes: https://youtu.be/TonxHrXCMTs

­čôîText Procedure for Gongura pachadi / chutney

Step 1

Remove stem from gongura leaves. Rinse thrice and dry it wrapped in cotton cloth for 2-3 hours in shade.

Step 2

Chop gongura leaves finely

Step 3

Dry roast fenugreek seeds.Add 2 tbsp oil in a pan and roast red chili and remove from oil. Add tamarind small pieces and roast for 30 secs and remove. Dry grind all roasted ingredients in room temperature.

Step 4

Add 2 tbsp oil in a pan and add mustard seeds.Let it splutter. Add chopped gongura and turmeric powder.Saute for few minutes until the quantity reduces and looks mushy.

Step 5

Add coarsely ground roasted ingredients and salt. Add 2-3 tsp of oil as required. Stir continuously.It changes to dark colour in 3-4 minutes. Turn off stove. Gongura pachadi/chutney is ready. Store in a glass bottle. It can be used for months.

­čôîText Procedure for Gongura pappu

Step 1

Remove stem from gongura leaves. Rinse thrice and chop nicely.

Step 2

Heat oil in a pan.Add mustard and let it splutter.Add red chili, chana dal and urad dal and roast until golden brown. Add chopped green chili,hing and curry leaves.

Step 3

Add chopped gongura,turmeric powder and red chili powder. Mix it well. Add sufficient water and cook for 5 minutes.

Step 4

Add cooked tur dal and salt. Boil for few more minutes. Add water as required.

Tangy and spicy gongura pappu is ready.

In this recipe you can add onion and garlic if required as per individual’s taste preferences.