Friday, December 04, 2009

Authentic Gongura Pachadi

This is the authentic way of doing gongura pachadi. Made from fresh leaves from our backyard by my mom in September of this year.

Gongura Leaf

Gongura leaves washed
Red chillies
Green chillies
Chana dal - 1 tea spoon
Urad dal - 1 tea spoon
Mustard seeds - 1/2 tea spoon
Jeera - 1/2 tea spoon
Salt to taste
Garlic cloves peeled chopped

Method of preparation

1) wash the gongura leaves and set aside
2) chop the onions into squares

3) Put some oil in kadai and let it get heated. Now add chopped garlic and after it turns light brown, set them aside from oil as shown in following photo.

4) Now in same oil add gongura leaves and let them cook. you will notice that the leaves become a mushy paste after sometime indicating that they are cooked. Put the paste aside from kadai.

5) Now add little oil for tadka and then add mustard seeds. after they start splutter add jeera, chana dal, urad dal, red chillies, green chillies, dhania also. Add salt sufficient for the whole chutney to this.

6) After they are a little done ( a minute or two), put all the tadka in the blender and make them into powder/paste.
7) After the above paste is done, now add the gongura to the blender and do not run for a long time. run it so that the gongura paste and the tadka mixes consitently.

8) Take a serving bowl add the gongura paste and chopped onions along with fried garlic. Mix them well and serve with white rice.

1) People who do not like garlic can avoid using garlic.
2) Another lazy way of doing it is first do the tadka and then add gongura leaves to it and put them all in the blender.

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