Gongura pachadi is an authentic Andhra recipe. The leaves of Gongura are cooked in various forms, like in Pappu (Dal), Pulusu (Soup), Vepudu (Stir Fry) and of course Gongura Pachadi.
- 2 bunches of fresh Gongura Leaves
- 2 tsp Coriander Seeds (Dhaniyalu)
- ½ tsp Fenugreek Seeds (Menthulu)
- ½ tsp Mustard Seeds (Avaalu)
- ¼ tsp Turmeric
- ¼ tsp Asafetida (Inguva)
- 5 or 6 Green Chilies
- 2 dry red Chilies
- 2 tbsp Oil
- Salt as required
- Wash Gongura leaves well and discard the stems. Keep aside.
- In a pan pour a tsp of oil, add Gongura leaves and fry until the leaves start to lose color. Then transfer the leaves to a different plate and keep aside to cool.
- Now, add the rest of the oil to the same pan and add mustard seeds.
- When they pop, add cumin seeds along with coriander seeds + fenugreek seeds + green and red chilies and stir really well.
- Be careful not to burn the seeds.
- To this add the turmeric and asafetida too and mix well. When the contents appear cooked remove from the flame and leave aside to cool.
- When all the contents become cool, grind them into a fine paste along with the leaves adding a little amount of water if needed.
- This pachadi can be stored in a refrigerator for a week or 10 days.
We usually eat this pachadi with onions alongside. It is a very good combo and tastes divine.
- Enjoy this delicious pachadi with hot rice and ghee.
I am sending this lovely greenish pachadi to Sunshinemom's “Food in Colours –Green” event.
On a different Note:
Thank you dear Madhavi, for passing me the "Perfect blend Of Friendship Award". Thanks for your friendship!