Gongura Pachadi / Pulicha Keerai Chutney / Gongura Chutney





Life is going very hectic these days as we are moving back this month end back to our home land for good. Also we don't know have much time on hand as the days are getting closer and closer, yesterday we've shipped some of our items back home and sorting out with the remaining things. So am all busy for the next few months from now on, but before taking a break, I would like to share few of the recipes here. 







It's nothing fancy, just the regular day today recipes, today's recipe is going to be gongura pachadi. Lunch is good when you have just plain rice and gongura pachadi with drizzles of sesame oil...Yumm, It makes a wholesome lunch for me and I simply have this pachadi with or without anything. This is how yummy it is ...

Ingredients:

1 big punch Gongura leaves/Pulicha Keerai, plucked and washed
7-9 long dry red chillies
1 tbsp. Coriander seeds
1 tbsp. Urad dal
1 tbsp. Channa dal
1/2 tsp. Fenugreek seeds
5 Garlic cloves
Oil to roast
Salt to taste

For seasoning:

2 tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
4 garlic cloves
a sprig of curry leaves
2 dry chillies, broken









Instructions:

  • Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.





  • Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
  • Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.




  • Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.







Print recipe:



This is title
How To Make Gongura Pachadi

Prep Time : 2 mins | Cooking Time : < 10 mins | Serves : - | Cuisine : Indian

Author : Shanavi| Copyright : www.kitchensecretsandsnippets.com



This is title
PRINT THIS RECIPE

Ingredients:

1 big punch Gongura leaves/Pulicha Keerai, plucked and washed
7-9 long dry red chillies
1 tbsp. Coriander seeds
1 tbsp. Urad dal
1 tbsp. Channa dal
1/2 tsp. Fenugreek seeds
5 Garlic cloves
Oil to roast
Salt to taste

For seasoning:

2 tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
4 garlic cloves
a sprig of curry leaves
2 dry chillies, broken

Instructions:

  • Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.
  • Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
  • Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.
  • Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.



Cheers,
Shanavi

2 comments:

  1. my fav.. I was browsing this during my lunch.. still I am very hungry seeing this pic..

    ReplyDelete

 

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