Gongura Pachadi (Pulicha keerai pachadi)

 

This Gongura pachadi (Pulicha keerai pachadi) is my mom’s version. It is very famous in Andhra and Telangana. Keeping this gongura they will make a variety of dishes.

One important thing while making this recipe is don’t add water.

Once the recipe is done using a clean dry hand store it in a dry container in the fridge. It is good to use for 1 month.  

Benefits of Gongura:

Gongura leaves contain many vitamins such as A, B1, B2, B9 and C that good for various medical conditions. It is also rich in calcium, potassium, phosphorus, magnesium and iron.

12 Health benefits of gongura leaves:

1.     High Fiber

2.     Source Of Vitamins

3.      Rich In Minerals

4.     Ease Digestive

5.     Avoid Fat Absorption

6.     Helps in Weight Management

7.     Improve Metabolic Rate

8.     Anti Oxidant

9.      Avoid Anemia

10.  Increase Immunity

11.  Blood Circulation

12.   Healthy Skin

Ingredients:

1.     Gongura – 1 bunch

2.     Small onion – 20 nos

3.     Garlic pods – 12 nos

4.     Red chilly -8 nos

5.     Hing- 1 small piece  

6.     Coriander seed- 1tbsp

7.     Cumin seed – 1 tsp

8.     Fenugreek seed- 1tsp

9.     Jaggery -1/4 tsp

10.  Salt to taste

11.  Gingerly Oil – as required

   Tempering:

1.   Small onion- 3 finely chopped

2.   Garlic pods – 4 chopped

3.   Red chilly -1

4.   Few curry leaves

 

To make Gongura pachadi:

1.   In a heavy bottom Kadai add 1 tsp of oil. Once oil is heated add hing and allow it to fry well.

2.   Then add

                              I.        Coriander seed- 1tbsp

                               II.     Cumin seed – 1 tsp

                             III.     Fenugreek seed- 1tsp

               Saute for 3 to 4 minutes till the aroma comes and the colour changes slightly.

3.   Then remove it from the stove and keep it aside.

4.   In the same kadai add ¼ tsp oil and once the oil is heated add 8 red chilly and fry until the skin of the chilly becomes straight without turning it black. Now take it and keep it aside.

5.   Now again in the same kadai add 1 tsp oil once the oil is heated add small onion and garlic pods and saute until onion and garlic cook to 80%.

6.   Now take them and keep them aside.

7.   Now in the same kadai add 2 tsp oil and saute the gongura till its colour changes and reduces in size and cooks well.

8.   Once it’s cooked turn off the stove.

9.   Now in a mixer jar 1^st add all roasted spices. And make it into a little coarse powder.

10.  Then into that powder add sauteed small onion and garlic and using pulse mode pulse it coarsely.

11.  Now finally add the cooked gongura,using pulse mode pulse it in order that all the item combines well.

12.  Now heat a kadai by adding 1 big ladder of oil once the oil is heated add the mixture and add the required amount of salt and allow it to cook.

13.  Cook until the moisture is evaporated and oil is absorbed and it forms a kind of thick paste. Then turn off the stove.

14.  Keep sautéing till it forms a thick paste.

Tempering:

1.   In a small pan add 1 tsp of oil. Once oil is heated, Add

                                     I.   Finely chopped small onion

                                    II.   Chopped garlic

                                  III.   Few curry leaves

                                 IV.   1 red chilly

                 Saute until the onion and garlic turns golden brown. Then turn off the              stove

2.     Now add this tempering and ¼ tsp of jaggery to the pachadi and mix well. 

Now healthy Gongura pachadi is ready. You can use it as a side dish for many tiffin items and for rice too. 

 Note:

1.     As we are preserving this recipe we are using excess oil.

2.     While serving ensure to use a dry spoon and ensure our hand is also dry.

3.     Allow the pachadi to cool down completely before storing it in a container. In order to have longer shelf life.

4.     After serving the pachadi ensure to store it in the fridge.