|Published||May 11, 2009||Cooking Time||20 Minutes|
|Recipe Type||Dipping/Pickles||Preparation Time||15 Minutes|
|Ingredient||Other||Standing Time||20 Minutes|
Description: Gongura pachadi is a traditional Andhra chutney eaten with hot rice and ghee. This can be stored if you don't finish it all at once! Can be easily prepared without grinding, leaving a leafy texture.
Recipe of Gongura pachadi
|Ginger Garlic Paste||1/2||Teaspoons|
|Red Chillies Uncut||10||Numbers|
|Green Mirchi, Split Vertically||20||Numbers|
|Gongura (sour Leaves) Cleaned||1||Bunch|
|Roasted Fenugreek Powder||1/4||Teaspoons|
1. Wash and dry the gongura leaves. 2. Pour 1/2 cup oil in the non stick wide pan and once the oil is heated, add the mustard seeds, cumin seeds. 3. After the seeds crackle, add red mirchi, green mirchi and curry leaves. 4. Add ginger garlic paste and fenugreek powder. you should be getting nice aroma already! 5. Add the sour leaves, salt and close with a lid for 10 minutes with in between stirring. 6. By this time the leaves become soft, then leave the pan open and keep frying till all the water evaporates and oil oozes out. 6. See the taste for proper salt and add if required. 7. Cool it to transfer into a dry bottle. This can be stored in the refrigerator for more than 4-6 months without spoiling.
clean and dry the sour leaves so that chutney will last longer. Also fry in non stick pan so it won't become too pasty and will ooze out oil faster than in a vessel.
Posted May 11, 2009