Gongura – 2 big bunches
Red chillies – 4-5
Green chillies – 5-6
Fenugreek powder -1/2 tsp
Asafoetida – a pinch
Turmeric Powder –a pinch
Sesame seed oil -3-4 tbsp
Salt as required

  For the seasoning

Oil – 1 tbsp
Mustard seeds– 1 tsp

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Gongura Pachadi

. Separate gongura leaves from the stem, wash it, drain the water and pat it dry with a kitchen towel.
. Dry roast fenugreek seeds (vendhayam) and powder it.
. Heat a tsp of oil and fry red chillies and green chillies separately. Keep it aside.
. Heat 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Leave it to cool.
. Then grind it along with red chillies, green chillies and salt to a fine paste.
. Heat 1 tbsp of oil in a kadai/pan, add mustard seeds, when it splutters, add the ground gongura paste and fry on medium flame for another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.
. Delicious gongura chutney/pachadi is ready. This chutney goes well with rice.

gongura pachadi
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