33. Gongoora Pachadi – A pickle any Andhrite will not forget.

Gonura is called as “Andhra Mata” generally. Three Major andhra vegetarian dishes which are evergreen are Mudda Pappu, Avakaya and Gongura Pachadi.

For More Information about Gongura, visiti this Wikipedia article
Gongura pachhadi can be made in different ways. This is the way my grandmother and mom prepare. It can be used for 1 week if refrigerated. The nutrients we get from this are more. It is fresh and has a very different taste. Specially made in coastal districts of Andhra as I know. The best combination for Gongura Pachadi is to eat mixed with rice, some Sesame oil and fresh onion without making small pieces(Bite with each Mudda). You will love if you eat this pickle this way.

Ingredients :
  1. Gongura leaves…………2 bunches (Clean the leaves and dry them and dont use stem)

  2. Red chilies (dried)………….10-12(as per taste).

  3. Onion……………………………1/2(small- cut into pieces)

  4. Cumin seeds………………….1/2 tsp

  5. Garlic …………………………..1(2-3 peals)

  6. Salt ……………………………………(to taste)

Tempering:(Tadka or Popu)

  1. Mustard seeds…………1/2 tsp

  2. Cumin seeds………………1/2 tsp

  3. Urad dal……………………1/2 tsp

  4. Red chilies…………………1

  5. Garlic pod………………..1(10 Peals)

  6. Curry leaves………………4

  7. Oil………………………………1-3 tbsp

Method:

  1. Wash the leaves and cook in a pan covered till it leaves water and reduces to ¼ of quantity it is cooked. (Before this, dry the washed leaves as much as possible)
  2. In a blender/chopper add cumin and garlic pod and red chilies and blend
  3. Now add the cooked leaves and again blend adding salt.
  4. At the end add onion and blend it once.
  5. Now add the tadka/tempering to it and mix well.

Tempering:(Tadka or Popu)

Add tbsp oil in a pan and add red chilies, garlic, mustard seeds, cumin seeds, urad dal, leaves. Add them in this order and let them leave a bit flavor around and add to the chutney prepared. Don’t over fry them.
Serve along with Hot rice and keep sesame oil ready. Also serve small onion cut into 3 pieces. The taste of onion is best when it is cut by biting while eating rice.

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