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Gongura pachadi video:
Gongura pachadi recipe card:
Andhra gongura pachadi contains spicy and tangy taste better served with hot rice with ghee and diced raw onions. Mixed with all the tempering ingredients. The two special ingredients are sorrel leaves(gongura) and dry red chillies.
- Sorrel leaves(gongura) – 1 cup
- Cumin seeds – 1 spoon
- Coriander leaves – 1 cup
- Dry red chillies – 11
- halved garlic – 3
- Coriander leaves – 1 cup
- Diced onions – 1
- Tomato – 1
- Curry leaves – 1/4 cup
- Oil – 1/4 cup
- Salt – 1 spoon
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Take a cup of cleaned sorrel leaves, which is plucked from branches.
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Heat a pan over a medium flame add 3 spoons of oil.
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Add cumin seeds and coriander seeds when they start popping.
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Remove from the pan and set aside.
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Add 11 dry red chillies fry for a minute set aside.
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Add curry leaves let them splutter and set aside.
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Add halved garlic for a minute and set aside.
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Add diced onions fry till they turn light golden set-aside This is optional.
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Add coriander leaves fry a minute all of them separately set aside.
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Adjust 3 spoons of oil.
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Add sorrel leaves and fry for 2 minutes and set aside.
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And finally, add chopped tomato and fry till it turns little mashy.
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Add all the fried ingredients in the blender jar one after the other as mentioned.
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Take a blender jar to add cumin seeds, coriander leaves, curry leaves, red chilli blend coarsely all these ingredients at a time. The pickle should be coarse, mostly all the pickles will be coarse in texture.
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Add garlic, coriander leaves, tomato, salt into the same blender jar and blend them coarsely.
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Add sorrel leaves and onions again in the same blender jar and finally blend once.
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Adjust salt as for taste and our sorrel pickle is ready.
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We can store gongura pachadi for 3 days. If you want to store these pickle for more days just skid tomato and onions.
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Serve sorrel leaves pickle with hot rice, ghee and diced raw onions, it will be very spicy and delicious.
Step by step procedure for gongura pachadi:
Frying:
All the ingredients for gongura pachadi. Take a cup of cleaned sorrel leaves, which is plucked from branches.
Heat a pan over a medium flame add 3 spoons of oil.
Add cumin seeds and coriander seeds when they start popping. Remove from the pan and set aside.
Add 11 dry red chillies fry for a minute set aside.
Add curry leaves let them splutter and set aside.
Add halved garlic for a minute and set aside. Add diced onions fry till they turn light golden set-aside This is optional.
Add coriander leaves fry a minute all of them separately set aside.
Adjust 3 spoons of oil.
Add sorrel leaves to the pan.
Mix well. Fry for 2 minutes.
Take into the bowl and set aside.
And finally, add chopped tomato and fry till it turns little mashy.
Blending:
Add all the fried ingredients in the blender jar one after the other as mentioned. Take a blender jar to add cumin seeds, coriander leaves.
Add curry leaves, red chilli blends coarsely all these ingredients at a time.
The pickle should be coarse, mostly all the pickles will be coarse in texture.
Add garlic, coriander leaves, tomato.
Add salt into the same blender jar and blend them coarsely.
Add sorrel leaves and onions again in the same blender jar.
Finally blend once. Adjust salt as for taste and our sorrel pickle is ready.
Take into the serving bowl.
Garnish with curry leaves and garlic. We can store gongura pachadi for 3 days. If you want to store these pickle for more days just skid tomato and onions.
Serve sorrel leaves pickle with hot rice, ghee and diced raw onions, it will be very spicy and delicious.
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