Goungra | Gongura pickle/Pachadi-How to make-Step by step photos & video


Gongura recipe By


Cuisine Style: Andhra, south india | Cooking Time: 15 minutes | To Serve: 4 | Take with: Rice, Pappadam | Type: Lunch Gravy

Ingredients

  • Gongura leaves[Pulicha keerai, sorrel leaves]- 1 Bunch
  • Sambar Onion (Small) - 10 nos
  • Bengal gram - 1 tsp
  • Urad Dall - 1 tsp
  • Dry Red Chilies - 6
  • Fenugreek - 2 tbs
  • Gingelly Oil - 25 ml
  • Salt to taste
  • Thalippu Vadagam (Optional)

Preparation

  • Peel off small onion. (Don’t cut into pieces, keep it whole)
  • Cut and clean Gongura leaves. Boil with Sambar Onion for 4 minutes. Smash and keep it aside.
  • Dry roast fenugreek and grind to powder.
  • In a heavy pan pour Gingelly oil and put mustard seed, Urad Dall, Bengal gram and allow it for spluttering.
  • Put Red chilies and Thalippu Vadagam and fry for 1 minute.
  • Sprinkle half of fenugreek powder then add boiled Gongura.
  • Mix well and add the remaining fenugreek powder (This way we retain the flavor of fenugreek).
  • Remove from flame and smash altogether.
  • Pour some more Gingelly oil.
  • Serve with steamed rice or chapatti.

Note

  • You can keep this Goungra Chutney up to 24 hours without refrigeration.

Tip

  • You can do it without boiling the Goungra.

How this Goungra recipe is Unique?

  • Boiling of Goungra reduce the sour effect by 25% and gives you the new taste of Goungra.

How to make Gongura video

How to make Gongura-Stepwise pictures

Pluck gongura from stemsPluck gongura from stems

Wash Wash

Add gongura leavesAdd gongura leaves

Add sambar onionAdd sambar onion

Add waterAdd water

Mix well, cook till softMix well, cook till soft

BoilingBoiling

Now its ready, cut off heat, drain excess waterNow its ready, cut off heat, drain excess water

Add in Stone mortar, mash wellMash well

Now its ready, keep it asideMashed gongura ready

Dry roast fenugreek seeds[Vendhyam] till light brownDry roast fenugreek seeds[Vendhyam] till light brown

Now its readyNow its ready

Put roasted fenugreek in a stone mortar, coarsely grindPut roasted fenugreek in a stone mortar, coarsely grind

Freshly ground fenugreek powder readyFreshly ground fenugreek powder ready

Heat sesame oil, add mustard, chana dal, urad dal, dry red chilli & curry leaves, fryHeat sesame oil, add mustard, chana dal, urad dal, dry red chilli & curry leaves, fry

Add Asafetida & Fenugreek powder saute for a minAdd Asafetida & Fenugreek powder saute for a min

Add onion vadam[thalippu vadagam], sauteAdd onion vadam[thalippu vadagam], saute

Add freshly ground gongura onion mixtureAdd freshly ground gongura onion mixture

Add salt, let it boil for 3 minAdd salt, let it boil for 3 min

Gongura is ready, cut off heatGongura is ready, cut off heat

Pulicha keerai pickle ready, serve hot with ricePulicha keerai pickle ready, serve hot with rice

Pulicha keerai pachadiPulicha keerai pachadi

Gongura recipe

Gongura recipe

Simple gongura curry

Simple gongura curry


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