GONGURA PACHHADI
Gongura pachhadi is a telugu dish which is prepared with sorrel leaves. Gongura pachhadi is prepared in different styles throughout the andhra. The below method allows you to store the pachhadi for almost a year. This dish holds a special place in the telugu households.
Gongura is rich in iron,folic acid and antioxidants. Sorrel leaves can be added in dal. Sorrel leaves give a sour taste to any dish they are added to. These leaves elevate symptoms like cold, cough and fever. Gongura pachadi is best served with white rice and goes well with dosas too.
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INGREDIENTS:
250g gongura/ sorrel leaves
150g dried red chillies
50g tamarind
3 tbsp salt
1 cup oil
12-15 garlic cloves
1 tbsp urad dal
1 tbsp chana dal
½ tbsp turmeric
½ tbsp methi seeds
INSTRUCTIONS:
Switch on the stove, place a kadai on it and add 2 tbsp oil, 150 g dried chillies,½ tbsp methi seeds to it.
Once they are roasted, add 50g of tamarind and transfer them into a mixer jar.
Now to the same kadai add 2 tbsp of oil, cleaned sorrel leaves and cook them on simmer flame.
Once the roasted mixture is cooled down, add 6 or 7 garlic cloves, 3 tbsp salt to the mixer jar and grind it coarse.
Once all the water evaporates from sorrel leaves, let it cool down and transfer it to the mixer jar and grind it gently into a coarse paste.
Now in the same kadai, add the remaining cup of oil, 6 or 7 garlic cloves(hammered thoroughly), 1 tbsp urad dal, 1 tbsp chana dal, ½ tbsp turmeric and cook them until the dal turns golden brown.
Now add the roselle paste to the tampered phope, mix it thoroughly and switch off the stove.
Now gongura pachadi is ready to be served.
NOTES:
Separate the sorrel leaves from the stem and wash them thoroughly before using them.
If you have a hand grinder, use it instead of a mixer. It enriches the flavors.
Instead of garlic cloves you can use 2 tbsp of garlic paste.
Add the red chillies according to your spice level and salt according to your preference.
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