Gongura Pachadi
Gongura pachadi is an Andhra style chutney recipe prepared with fresh sorrel leaves, garlic, fenugreek seeds and spices. Serve this Gongura chutney or pachadi with hot rice and ghee for a quick meal.
Gongura is called Sorrel leaves in English, pulicha keerai in Tamil, Pitwaa in Hindi, Mestapat in Bengali and that’s all I know. It somewhat proves that Gongura is widely consumed in all parts of India.
INGREDIENTS
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Gongura - 1 bunch
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Coriander seeds - 2 tbsp
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Cumin seeds - 1 tsp
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Fenugreek seeds - ½ tsp
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Mustard seeds - 1 tsp
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Turmeric - 1 tsp
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Asafoetida - a pinch
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Green chillies - 3 no
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Red chillies - 2 no
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Oil - as required
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Salt - as required
METHOD
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In a pan heat oil, add gongura leaves and fry until the leaves start to lose colour.
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Transfer the spinach to a plate and allow it to cool.
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Now add the rest of the oil to same pan and mustard seeds. When they splutter add cumin, coriander seeds, fenugreek seeds, green chillies, red chillies and stir well.
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To this add the turmeric, asafoetida and mix well.
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Cook well and remove from the flame. Xset aside to cool.
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Grind them into a fine paste along with the leaves by adding water if needed.
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Your pachadi is ready.