This spicy pachadi/chutney is somewhat like a thogayal, derived from Andhra kitchens.
Gongura is a reddish green sour leaf, with thick red stalks. It is available in most stalls that sell green leafy vegetables. It should be easier to find this variety in areas populated with Telugu crowd since they cannot live without it.
Gongura's native taste is sour. To compensate for the sour taste of gongura, a lot of green chilies will be used in this recipe. Also onions form the bulk of the pachadi.
This recipe was given to me by my friend Vidya.
Ingredients:
This can be stored for 2 weeks when refrigerated.
To serve, mix a teaspoonful of the pachadi (or more, depending on your taste) to a serving of hot steaming plain rice. Add a dollop of ghee. Mix well and try to keep the rice grains separate even after mixing.
Gongura is a reddish green sour leaf, with thick red stalks. It is available in most stalls that sell green leafy vegetables. It should be easier to find this variety in areas populated with Telugu crowd since they cannot live without it.
Gongura's native taste is sour. To compensate for the sour taste of gongura, a lot of green chilies will be used in this recipe. Also onions form the bulk of the pachadi.
This recipe was given to me by my friend Vidya.
Ingredients:
- Gongura - 1 bunch
- Green chillies - 15 to 20
- Onions - 3-4 large
- Methi seeds - 1/2 tsp
- Jeera seeds - 1 tsp.
- Oil - around 2 tbsp.
- Mustard - for seasoning
- Salt - to taste
Procedure:
- Pluck out only the leaves from the gongura bunch. The red stalk should be avoided.
- Clean the leaves in water and let it dry on a towel. There should be no water remaining on the leaves.
- Dry roast the jeera and methi seeds lightly till the flavor emanates. Dry grind them to make a powder.
- Chop the onions into big chunks ( 1 inch cubes). In around 3 tsp. of oil fry the onions and green chillies lightly till the onions become translucent. Keep them separately.
- In around 5 tsp. of oil, fry the gongura leaves for a few minutes. The leaves will turn sticky and form one homogeneous pasty ball.
- Grind together the gongura, green chillies, onions, jeera-methi powder and salt. Do not grind till very smooth. After grinding fine onion pieces should be seen.
- Season with mustard seeds spluttered in hot oil.
This can be stored for 2 weeks when refrigerated.
To serve, mix a teaspoonful of the pachadi (or more, depending on your taste) to a serving of hot steaming plain rice. Add a dollop of ghee. Mix well and try to keep the rice grains separate even after mixing.
