Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, andhra gongura pachadi with steamed rice. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Andhra Gongura Pachadi with Steamed Rice is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Andhra Gongura Pachadi with Steamed Rice is something that I’ve loved my entire life. They’re nice and they look fantastic.
Village Style Gongura Pachadi - Andhra Gongura Chutney - Andhra Food Recipes - Street Food Catalog #VillageStyle #VillageFood, #GonguraPachadi. And can serve with roti chapathi and all. I love trying out andhra cuisine.
To begin with this recipe, we have to first prepare a few components. You can cook andhra gongura pachadi with steamed rice using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Andhra Gongura Pachadi with Steamed Rice:
- Get 250 Gms Gongura or Sorrel leaves
- Make ready 10 dry red chillies
- Make ready 2 tbsp Oil
- Make ready 1 tbsp Coriander seeds
- Get 1 tbsp Cumin seeds
- Get 10 Garlic pods
- Make ready To taste Rock salt
- Prepare For the tempering:
- Make ready 2 dry red chillies broken into half
- Get 1 tbsp chana dal or horse gram
- Take 1 tsp mustard seeds
- Make ready 5 curry leaves
These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. Gongura pachadi, a spicy Andhra-style pachadi made with Gongura leaves (also known as sorrel leaves in English and pulicha keerai in Tamil). Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that.
Instructions to make Andhra Gongura Pachadi with Steamed Rice:
- Wash the leaves and let them drain nicely in a colander. There is no need to chop it. Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy.
- Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool. In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. Transfer the paste to a dish and keep aside.
- Now for the tempering- Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it.
- Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven like I did. This pickle goes well even with dosas. It is up to you how you want to relish it.
- This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator. Homemade gongura chutney is awesomely tangy, spicy and delectable.
Andhra cooking involves lots of gongura recipes and one of my fav from all of them is this spicy yummy pachadi. Now wash and dry the gongura leaves. Make sure they are dry otherwise they wont stay fresh for long. If the leaves are dry then pachadi will stay. Andhra style pachadi (chutney) varities for rice made with either cooked vegetables, dals or fresh veggies.
So that’s going to wrap this up with this special food andhra gongura pachadi with steamed rice recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
