Gongura Pickle/Pachdi
Andhra Gongura Pickle/Pachadi Recipe is a delicious and spicy chutney with the gongura leaves as the star ingredient. Served best with some piping hot steamed rice and a dollop of melted ghee.
Ingredients
- 3- 4 cups Gongura leaves/Sorrel leaves 1 big bunch
- 6 flakes Garlic optional
- 1/2 tsp Mustard
- 1/4 cup Gingely oil / any oil
- to taste Salt
- To roast and powder
- 1 1/2 tbsp Split Black gram Urad dal
- 11/2 tbsps Coriander Seeds Dhania
- 1/4 tsp Cumin seeds / jeera seeds
- 1/2 tsp Fenugreek seeds methi
- 1/2 tsp Mustard seeds
- 10 – 15 nos Red Chillies
Instructions
- From the Gongura bunch, separate the leaves from the stem and wash them (remove thick stems and retain the tender ones). Pat them dry on a kitchen towel. let all the moisture go. Roughly chop them.
- In a small kadai / pan add a few drops of oil .Roast urad dal,coriander seeds, cumin seeds,mustard , fenugreek seeds and red chillies till they are aromatoic and crisp .
- Meanwhile , In a thick pan/ kadai, heat about 2 Tbsp of oil,add the leaves and sauté them until soft. Remove when it is mushy and let it cool.
- When the spices are cooled, transfer them to a mixer and powder .
- Once the spices are powdered , add cooked leaves and salt to it and grind it coarsely along with spice powder.Don’t add any water.
- Now take the big kadai again and heat the remaining oil . Add mustard seeds and garlic pieces to it once oil is hot .
- When mustard splutters ,add the ground gongura . Give a nice mix. Taste test.If required add salt and chilli powder.Saute gongura pickle in low flame for 8-10 mins till the extra moisture evaporates and everything combine to a mass . sauteing nicely will increase shelf life.
- Once cool , transfer to a dry clean glass container . Delicious Gongura Pickle is ready to be served with hot rice.Serve it with hot rice and ghee / gingely oil .Stays good for months with or without fridge.
