Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, gongura pachadi / kenaf leaves chutney. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Gongura Pachadi / Kenaf Leaves Chutney is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Gongura Pachadi / Kenaf Leaves Chutney is something which I’ve loved my whole life.
Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too.
To get started with this recipe, we have to prepare a few components. You can have gongura pachadi / kenaf leaves chutney using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Gongura Pachadi / Kenaf Leaves Chutney:
- Get 1 bunch Gongura Leaves
- Take 10 red chillies
- Take 5 tbsp urad dal
- Make ready 3 tsp mustard seeds
- Prepare 2 tsp menthi seeds
- Take 1 tsp Hing
- Take as needed oil
- Take 1 tsp turmeirc
- Prepare to taste salt
Gongura pachadi is a signature Andhra chutney, a mouth-watering blend of fresh, ground gongura(sorrel) leaves spiced with red and greeen chillies. Gongura pachadi recipe is a signature dish of Andhra Pradesh in India. Gongurra is the major ingredient of this recipe. Gongura Chutney Recipe is an authentic andhra cuisine chutney recipe from andhra pradesh Andhra cuisine is full of chutneys and pachadis and every recipe is a delight to try out and it just This chutney recipe with ambada/gongura leaves/ambadi is pressure cooked with spices and in this.
Steps to make Gongura Pachadi / Kenaf Leaves Chutney:
- Clean leaves in water and allow it to dry overnight.
- Heat 4 tbsp oil in small kadai. Add urad dal and roast it.Add mustard seeds and menthi seeds and fry little.Add hing and red chillies and fry till they change colour.Keep it aside and allow it to cool.
- Heat 2 tsp of oil in kadai.Add the gongura leaves and fry till they become soft.Add salt to taste and little turmeric.
- Now grind the dry masala first in grinder.Then add half of gongura leaves and grind it nicely.Then mix all the ground gongura chutney to remaining leaves.
- Gongura chutney is ready to eat with plain hot rice and ghee.
Red Sorrel Leaves Chutney or Gongura Pachadi is a very special condiment in India's southern state of Andra Pradesh. Here is the simple recipe for preparing Gongura Chutney. Gongura Pachadi (pickle) is a very popular & authentic dish in Andhra Cuisine. Its made of fresh Gongura leaves and spices. Spice, sour are the main aspects of the dish.
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