Here is a very typical Chutney from the Heart of Andhra!! These leaves which have a slight tang can be a delight in the form of Dal , Chutney Or Stew (Pulusu). So on the rare occasions when we get fresh Sorrel leaves at our local grocers', this is the preferred one!!
This delicious chutney forms part of Day 6 of BM #8 for the theme 'Condiments'.
Ingredients -
Gongura 1 bunch (A typical bunch would have 3-4 cups of leaves when cooked yield 1/2 cup)
Coriander seeds 1 tsp
Sesame seeds 2 tsp
Dry Red Chillies 4-5
Onions , finely chopped 1/2 cup (Optional)
Oil 1 tsp (divided use)
Seasoning (Oil 1 Tbsp, mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Hing 1/8 tsp)
* Feel free to add in more red chillies or green chillies as per your preference.
* Addition of garlic is also a common one.
Method Of Preparation -
Pick the leaves without the stalks and wash them thoroughly.
Dry fry the sesame seeds and keep aside to cool.
In a heated pan, add a splash of oil and fry coriander seeds and dry red chillies until they are just brown. (Judge by the nice aroma of the coriander seeds!!) Keep aside to cool.
In the same heated pan, add a teaspoon oil, fry the leaves until they become soft and mushy.
Remove from fire and let it cool.
If using onions, saute them until they are translucent and set aside.
Grind the coriander seeds, sesame seeds and red chillies into a fine powder and add the gongura leaves to the mix to make a semi-fine paste.
Mix in the sauteed onions into the chutney.
Prepare the seasoning - Heat oil in a small pan, add in mustard seeds [optionally Chana Dal and Urad Dal - we like the crunch of the dals :)] and Hing. Remove from fire when the mustard seeds start to pop.
Transfer the seasoning into the chutney and savor the delicious Gongura Pachadi!
Serve with steaming hot rice and lot of people I know like to eat it with a side of freshly chopped onions!
Check to see what my fellow marathoners are up to in this edition BM #8.
If you have missed the previous posts in this marathon here they are -
Under 5 ingredients -
Beans-Alu Curry
Low Fat Boorelu ~ Low Fat Sweet Dumplings
Palak-Moong Dal Curry
Condiments -
Onion Chutney
Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney
This goes to Srivalli's Condiment Mela.
Preparation Time 20 min
Makes 1/2 cup
This delicious chutney forms part of Day 6 of BM #8 for the theme 'Condiments'.
Ingredients -
Gongura 1 bunch (A typical bunch would have 3-4 cups of leaves when cooked yield 1/2 cup)
Coriander seeds 1 tsp
Sesame seeds 2 tsp
Dry Red Chillies 4-5
Onions , finely chopped 1/2 cup (Optional)
Oil 1 tsp (divided use)
Seasoning (Oil 1 Tbsp, mustard seeds 1 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Hing 1/8 tsp)
* Feel free to add in more red chillies or green chillies as per your preference.
* Addition of garlic is also a common one.
Method Of Preparation -
Pick the leaves without the stalks and wash them thoroughly.
Dry fry the sesame seeds and keep aside to cool.
In a heated pan, add a splash of oil and fry coriander seeds and dry red chillies until they are just brown. (Judge by the nice aroma of the coriander seeds!!) Keep aside to cool.
In the same heated pan, add a teaspoon oil, fry the leaves until they become soft and mushy.
Remove from fire and let it cool.
If using onions, saute them until they are translucent and set aside.
Grind the coriander seeds, sesame seeds and red chillies into a fine powder and add the gongura leaves to the mix to make a semi-fine paste.
Mix in the sauteed onions into the chutney.
Prepare the seasoning - Heat oil in a small pan, add in mustard seeds [optionally Chana Dal and Urad Dal - we like the crunch of the dals :)] and Hing. Remove from fire when the mustard seeds start to pop.
Transfer the seasoning into the chutney and savor the delicious Gongura Pachadi!
Serve with steaming hot rice and lot of people I know like to eat it with a side of freshly chopped onions!
Check to see what my fellow marathoners are up to in this edition BM #8.
If you have missed the previous posts in this marathon here they are -
Under 5 ingredients -
Beans-Alu Curry
Low Fat Boorelu ~ Low Fat Sweet Dumplings
Palak-Moong Dal Curry
Condiments -
Onion Chutney
Beerapeechu-Tomato Pachadi ~ Ridge Gourd Peel-Tomato Chutney
This goes to Srivalli's Condiment Mela.
Preparation Time 20 min
Makes 1/2 cup
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I like gongura pachadi but never prepared it at home.
Btw, the coconut garlic powder I posted today, come to think of it, I think even we call it kobbari Kharam.. :)
Super inviting pachadi.. loving it..
http://krithiskitchen.blogspot.com/
wow awesome .....you won't believe it..i just made gongura chicken this friday! love it!
Delicious pachadi,Very healthy recipe...luks yum.
We love this chutney!
love it
I have heard a lot of about this greens but have never been able to get it here.. Looks inviting...
love this, but I dont get sorrel leaves where I live Harini - so do pass me that pachadi quick :-)
Cheers
Kalyani
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looks very delicious!!!!
Yummm...I love these tangy gongura leaves..And the pachadi looks lip smacking good!!
Prathima Rao
Prats Corner
I love this..Nice click.
the name itself brought me here..love this one like anything..:)
love this pickle....well done..
nice click...
looks absolutely perfect and tempting.. Yummy :)
Love this ...I can go on and on :)...lovely one
Nice one.
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this sounds delicious, a must try :)
Slurp,very tempting chutney..
Do you get these leaves in the US?
Hwy i tried this one today and it was super yummy..thanks for the recipe dear...
Thanks everyone.
@Priya(Elaichii) - We rarely get these leaves in summer at our local Indian stores)
Norooristhundhi mee pachadi :)