ENTHGongura Pachadi or Sorrel Leaves Pachadi is one of the Andhra special recipe. It goes well with hot steamed rice. It is a best combination with curd rice. I like to have with curd rice along with some freshly cut onions. Ingredients used in this pachadi are easily available at home.

Gongura is a leafy plant. It comes in two varieties, green steamed and red steamed. So, the red stemmed variety is more sour than green steamed variety. Further it is a rich source of iron, vitamins, folic acid.

Table of Contents

Ingredients:

Fresh gongura leaves, for grinding we need dry red chilies, coriander seeds, fenugreek seeds, cumin seeds, mustard seeds. For tadka i.e, seasoning we need oil, channa dal, urad dal, dry chilies, curry leaves, garlic, pinch asafoetida, and salt as per taste.

Preparing gongura pachadi is also very simple and easy to make. It takes only few minutes to prepare this delicious pachadi recipe. So, firstly we need to take a pan and add in the freshly cleaned gongura leaves and close the lid and cook for 10 to 15 minutes in low flame. So, for grinding we need to dry roast coriander seeds, dry chilies, cumin seeds, mustard seeds, fenugreek seeds, make a powder of it. After grinding the powder in the same mixer jar add in the cooked gongura and again grind them coarsely and keep it aside. Now for preparing seasoning firstly we need to take a pan and add in oil, chana dal and urad dal, dru chilies, curry leaves, garlic, pinch of asafoetida and required oil. Now add in the prepared seasoning to the grounded gongura mixture

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Gongura Pachadi or Sorrel Leaves Pachadi

Gongura Pachadi or Sorrel Leaves Pachadi is a healthy and tasty pachadi recipe. It is one of the Andhra famous recipe. It goes well with cooked rice and even with curd rice.

Mixer grinder, Pan

1 bunch Gongura Leaves
10 Dry Chilies (According to spice level)
2 tsp Coriander leaves
½ tsp Mustard seeds
1 tsp Cumin seeds
2 tbsp Oil
Salt (As per taste)

Seasoning

2 tsp Channa dal
1 tsp Urad dal
4 Dry chilies
Few Curry leaves
15 Garlic
Pinch Asafoetida
1 tbsp Oil

Take a pan and add in cleaned gongura leaves. Close the lid and cook for 10 to 15 minutes in low flame. Keep it aside.
For grinding take a pan and add in coriander leaves, dry chilies, cumin seeds, fenugreek seeds, mustard seeds. Grind it.
In the same mixer jar add in cooked gongura and grind them coarsely. And keep it aside.
Take a pan and add in oil, channa and urad dal, gralics, dry chilies, curry leaves, asafoetida.
Add in the seasoning to the grounded paste and add required salt. Give a gentle mix.
Now the gongura pachadi is ready to serve with hot cooked rice.

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Indian

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