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Gongura Pachadi

Gongura pachadi
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Gongura Pachadi Recipe, How To Make Gongura Pachadi Recipe

Gongura pachadi is a traditional Andhra chutney eaten with hot rice and ghee. This can be stored if you dont finish it all at once! Can be easily prepared without grinding, leaving a leafy texture.

About Recipe

How to make Gongura pachadi

(1 ratings)
1 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
Gongura pachadi
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 11, 2016

Ingredients used in Gongura pachadi
• Ginger garlic paste - 1/2 teaspoons.
• Salt - to taste.
• Cumin - 1/2 teaspoons.
• Mustard - 1/2 tablespoons.
• Red chillies uncut - 10 numbers.
• Green mirchi, split vertically - 20 numbers.
• Gongura (sour leaves) cleaned - 1 bunch.
• Curry leaves - 1/2 bunch.
• Roasted fenugreek powder - 1/4 teaspoons.
• Oil - 1/2 cup.
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.

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Recent comments

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vahuser Posted on Thu Nov 03 2011

we should never add ginger garlic paste in gongura.just add garlic but not ginger...the taste gets spoiled with ginger

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