Step-by-Step Guide to Prepare Speedy Andhra Gongura Pachadi with Steamed Rice

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We hope you got insight from reading it, now let's go back to andhra gongura pachadi with steamed rice recipe. To make andhra gongura pachadi with steamed rice you only need 12 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Andhra Gongura Pachadi with Steamed Rice:

1. You need 250 Gms of Gongura or Sorrel leaves.
2. Provide 10 of dry red chillies.
3. You need 2 tbsp of Oil.
4. Get 1 tbsp of Coriander seeds.
5. Prepare 1 tbsp of Cumin seeds.
6. Take 10 of Garlic pods.
7. Provide To taste of Rock salt.
8. Use of For the tempering:.
9. Provide 2 of dry red chillies broken into half.
10. Use 1 tbsp of chana dal or horse gram.
11. Take 1 tsp of mustard seeds.
12. You need 5 of curry leaves.

Steps to make Andhra Gongura Pachadi with Steamed Rice:

1. Wash the leaves and let them drain nicely in a colander. There is no need to chop it. Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy..
2. Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool. In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. Transfer the paste to a dish and keep aside..
3. Now for the tempering- Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it..
4. Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven like I did. This pickle goes well even with dosas. It is up to you how you want to relish it..
5. This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator. Homemade gongura chutney is awesomely tangy, spicy and delectable..

Gongura leaves are widely used in south Indian and south-central cuisine to impart a tart like a flavour to the chutneys. The Andhra style Gongura Pachadi is usually served with hot rice with a dollop of ghee. The Gongura leaves are called with different names in different locations of the Indian subcontinent country and according to many nutrition sources, the Gongura leaves are said to have. Simple dal with steamed rice itself a yummy meal isn't it? Mostly I will make this for lunch.

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