Gongura Pachadi

 

Gongura(Roselle) is an edible plant grown in India. These leaves are sour and tangy in taste. Now days Gongura leaves are available many parts of the world as well. These leaves are cherished in Andhra cuisines more than any of other green leafy vegetables. Gongura leaves are used for preparing pappu, pachadi and other vegetarian and non-vegetarian Andrapradesh State dishes. Gongura pachadi is one of the favorite dishes for my family.

 

Note: Sometimes Gongura leaves don’t taste tangy; in that case we can add 1 tbsp. tamarind paste at the time of grinding the Gongura Pachadi.

Also please don’t add Chana Dal or Urad Dal in this recipe, because you won’t feel the taste of Gongura.

 

Gongura Leaves

Ingredients:

• 1 big bunch of Gongura leaves
• 1 tbsp. Coriander seeds
• 1 tbsp. sesame seeds
• ½ tbsp. fenugreek seeds
• 8-10 red dry chilies
• Half onion (Optional)
• 2 tbsp. oil
• Salt to taste

Tempering/Tadaka ingredients:

• 1 tbsp. oil
• 1 tsp. mustard seeds
• One pinch Hing
• One red dry chilly

Preparation:

• Separate leaves from the stalk and wash them in water and leave them out to dry.
• Dice onion and keep it aside.
• Take a skillet and dry roast the coriander seeds, sesame seeds, fenugreek seeds and red chilies till light brown color (Please don’t add any oil while roasting them). Before switching off the flame add ½ tsp. of oil and take them in a bowl and let it cool down.
• Heat 2 tbsp. of oil in the skillet. Add the leaves and sauté them until soft. After that switch of the flame and let it cool down.
• Grind already roasted coriander seeds, sesame seeds, fenugreek seeds, salt and red chilies till coarse.
• Then add sautéed Gongura leaves to the ground mix and grind it well until everything is well mixed.
• Now add diced onions to the above ground mix. This time don’t grind it at high speed just press the pulse button once. (Adding onions is an optional procedure)
• Now heat the skillet and prepare the tempering with oil, mustard seeds, Hing and red chilly; fry it well and then add ground Gongura pachadi and sauté it for a while until the raw smell of Gongura leaves goes off.
• Now you can eat this pachadi with hot rice and ghee.
• This pachadi can be stored in refrigerator for 2-3 weeks.