Gongura Pachadi Recipe Andhra Style, Gongura Pickle
Traditional andhra style gongura pickle or gongura pachadi made with gongura leaves with an aromatic tempering...
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
- 6-7 small bunches sorrel leaves/gongura leaves
- 2 tbsp oil
- 15 dried red chillies
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3-4 fenugreek seeds
- salt - to taste
- 6-7 garlic cloves
- 1 large size onion diced into thick medium size pieces
- 2 tbsp oil
- 1/2 tsp chana dal
- 1/2 tsp urad dal
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 4-5 dried red chillies
- 6-7 curry leaves
Step 1(Cook the gongura):
Step 2(Cook the Spices):
In a separate pan, add a tbsp of oil, add cumin seeds, coriander seeds, fenugreek seeds, add dried red chillies and saute them for about a minute(not for a long time).
Take them out and set aside to cool down.
Step 3(Blending all together):
In a blender, add the cooked spices of step 2, add some salt and blend into a fine powder.
Into it garlic cloves and blend well.
Into it add gongura leaves and blend roughly.
Take the pickle out into a bowl and mix thickly sliced onions into it and give tempering as mentioned below.
Step 4(Give the tempering):
In a tadka pan, add oil and heat it.
Into it, add chana dal, urad dal and stir well.
Into it add cumin seeds, mustard seeds and let them pop up.
Add dried red chillies, stir for few seconds.
Add curry leaves and let them crackle.
Add the tempering to the pickle.
Serve hot with ghee and rice!!!
- Mix thickly chopped onions only while eating this pickle instantly. Do not add onions if planning to store.
- Onions release water and may spoil the pickle.