Andhra Gongura Pachadi

Andhra Gongura Pachadi

An Andhra meal is not really complete without the quintessential Gongura Pachadi. Easy to make and loaded with iron, vitamins, folic acid and anti-oxidants, this tangy leaf ( Sorrel Leaf) is used in many dishes in Andhra – the most famous being Gongura Pappu, Gongura Pachadi and Gongura Mutton.

Gongura Pachadi is made in many ways in different parts of the state – all taste good. This is my recipe.

Ingredients:

2 cups tightly packed sorrel leaves (Washed well and sun dried for about 10 to 12 hours)

1 Tsp Cumin seeds

1 Tsp Fenugreek seeds

10 dried red Chillies

3 Green Chillies

1 tbsp Tamarind pulp

Salt to taste

A pinch of Turmeric

3 Tbsps Oil

For tempering:

1 Tbsp Oil

1 Tsp Mustard seeds

½ Tsp Urad Dal

1 sprig Curry Leaves

6 cloves Garlic – Peeled

Let's get started:

In a pan, pour 3 tbsp oil and on a medium flame fry 1 tsp cumin seeds ,1 tsp fenugreek seeds and 10 dried red chillies till they are well fried. Do not let the chillies burn. Remove to a plate to cool. When cool, powder in a blender.

In the same pan and oil, fry the washed and dry sorrel leaves and slit green chillies till well fried and almost crisp. Add salt and turmeric. Mix well. Add to the powdered spices in the blender. Add the tamarind pulp with 2 tbsps water and blend. It need not be too smooth.

In a pan, heat 1 tbsp oil and add the ingredients for tempering. When the mustard seeds stop spluttering, add the gongura paste and fry for a couple of minutes. Check for salt. Add if necessary.

Let it cool and store in an airtight jar. This will keep for a week – if you don’t eat it before then.

Tastes best with hot rice, ghee and chopped onion pieces. Some prefer to add oil instead of ghee.