Wednesday, March 19, 2008

Gongura Pachadi

Ingredients:

Fresh gongura-1 bunch
Red dry chillies-10
Coriander seeds-1 teaspoonful
Fenugreek seeds-1 teaspoon
Tamarind-small berry sized
Turmeric powder-a pinch
Garlic cloves-4 (can be replace with a pinch of hing powder)
Salt-2 tablespoons
Oil-5 tablespoons

For Seasoning: ¼ teaspoon mustard seeds, 3-4 pieces of dry chillies, ¼ teaspoon gram dal, ¼ teaspoon urad dal, garlic-2 cloves and few curry leaves.

Method:

  1. Pluck the gongura leaves and wash them thoroughly.
  2. Heat one tablespoon of oil in a pan and add the dry chillies, turmeric powder, fenugreek seeds and coriander seeds.
  3. Fry until they turn light brown in colour and add garlic (4) and tamarind .
  4. Fry for one more minute and turn off the stove.
  5. Transfer them into the mixer jar and in the same pan add the gongura leaves.
  6. Fry on a medium flame until the water evaporates.
  7. Let them cool and transfer them to the jar.
  8. Grind all the fried ingredients along with the gongura leaves and salt using a little water.
  9. Heat the remaining oil in the pan and add the dry chilli pieces, garlic cloves (2) , gram dal, urad dal, mustard seeds and curry leaves.
  10. After they turn brown, add the ground pickle and cook on low flame until the oil separates. Serve with hot rice, ghee and mudda pappu…

Note: This pickle keeps for two weeks, if we store it in a dry jar and do not use a wet spoon.

13 comments:

Asha said...

I bought a bottled Gongura lat month, very spicy and sour too, good with plain rice!:)

Looks great Vijaya, homemade is lot better tasting than store bought. Have a fun Spring, I will see you in May again. Hugs to you!:)

Kalai said...

Love, love, love gongura! Unfortunately, I have to wait until the weather's warmer to buy it. We don't get it here now! :(

Dhivya said...

love these pachadi:)but unfortunetely we dont here in US all the times....yummmmmmmm

Seena said...

No chance to get this, searching is the thing I don't like.. :)
looks great Vijaya..

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Daily Meals said...

Yes Asha! Homemade is always better. I seldom bye pickles from store. Enjoy Your holiday...

Daily Meals said...

Hi Kalai, Dhivya and Seena!

You can bring gongura from India in the form of uppu gongura (gongura that has been grinded coarsely and preserved with salt and fenugreek powder)or pulihora gongura (gongura that has been fried in oil and grinded coarsely with ripe chillies and salt).

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Hima said...

how lucky you get gongura at your place!!

Uma said...

gongura pachadi is our most fav. pickle. We don't get fresh gongura here too. We usually get the gongura tokku from India and make pachadi out of it. I bet it tastes so great with rice and ghee with an onion on the side.

Daily Meals said...

Hi Hima! Actually we are supposed to use white stemmed gongura for this pickle but we can't get it here.

Hi Uma! Yes, gongura tastes nice with chopped onions.

Menu Today said...

Hi Vijaya,
Love this pachadi. thanks for sharing this recipe.

Daily Meals said...

Thank you Menu Today!