South Indian Foods

Goungra

Goungra

Cuisine Style Andhra: Cooking Time 30 minutes, To Serve: 4, Take with: Pappadam
Type: Lunch Gravy

Ingredients

  • Gongura 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.

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