Monday, 5 October 2009

Andhra Special- Gongura Pachadi

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Gongura in Andhra or Ambatchuka, Ambadi in Maharashtra, Pulichakeerai in Tamilnadu or Surrel leaves in English, are sour leaves. The hotter the region the sour the leaves. The best leaves are available in Andhra Pradesh.
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The leaves are a rich source of Iron, Folic acid, Vitamins and antioxidants essential for our nutrition. It is highly recommended for patients with heart and sugar problems. Gongura comes in two varieties, green stemmed leaf and red stemmed. The red stemmed variety is more sour than the green stemmed variety.
I used to make this Pachadi in various variations during our stay in South India. After moving here I have tried searching for it but people were not aware. During my recent visit to Bangalore my eyes were searching for them and I found them with a small vendor. I got hold of the red variety and very greedily I bought 4 bunches of it Wink (it reduces considerably in volume on cooking) and used it the very next day after arriving back so that they do not get spoilt. The leaves were not very sour to my expectation so I added an extra dash of tamarind paste. One can adjust the same as per their taste.
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This Pachadi is very common in Andhra homes, especially in rural Andhra. It is a blend of hot and sour flavors and tastes best with hot rice along with raw oil / ghee. I like it with hot paratha.Thumbs-up
Ingredients
3 cups gongura /Surrel leaves
3 garlic pods
2 tsp tamarind paste
15 bedagi red chilies
1 tsp fenugreek seeds
3 tsp coriander seeds
1 string of curry leaves
2 tsp each bengal gram and split black gram ( chana, urad dal)
1/2 tsp cumin seeds
gingelly oil 7-8 tbsp
mustard seeds
1 tsp asafetida
Salt to taste
Method
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Heat a spoon of oil and put both the dals followed by fenugreek seeds, let them turn to a golden colour. Add cumin seeds, coriander seeds and roast it for a minute. Add the red chilies and roast for 2-3 minutes. Let the entire thing cool down.
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Heat another spoon of oil and add garlic pods and let them turn light golden in color. Now add the leaves and salt and cook for a minute. Cool and add curry leaves, the dal mix and tamarind paste and grind. If required add a little water.
Heat the remaining oil and add the mustard seeds. After they splutter add heeng( asafetida). Pour it over the pachadi and mix.
Serve with hot rice.
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Tip- The Pachadi needs extra oil else it tastes dry with the rice. If required, raw filtered oil (gingelly, peanut) can be served on the rice. My family likes it that way.
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37 comments:

Sangeetha Subhash said...

Gongura Pachady looks spicy and delicious...

Happy cook said...

Wish i could grab this, i hav ehad this in my sisters friends home and i just fell in love with it.
I am really drooling looking to that pic.

Padma said...

Mouthwatering pachadi Pari... looks yummy :)

Priya said...

Tangy pachadi looks gorgeous and beautiful Pari!

Sailaja Damodaran said...

Very tempting....

Gita said...

That looks absolutely yummy...drooling over here :)

Uma said...

I love this pachadi. looks so tempting :)

Priya said...

pachadi luks yummy..pls check my ongoing event "Diwali 2009" on my blog..
http://priyasfeast.blogspot.com/2009/10/announcing-diwali-2009-event.html

Thank u
Priya

Katy ~ said...

I love the idea of the sour leaves, sounds so tempting and delicious to me.

Home Cooked Oriya Food said...

looks like an authentic dish...
Thanks for sharing...

Palidor said...

I've never had surrel leaves... or even heard of them! This dish looks wonderful and so full of flavor.

Sanghi said...

Yummy gongura pickle.. i ate it in thirupathi.. loved it!

Tina said...

Hey thanku so much for ur comment....Never heard about this leaf...looks so spicy...

RAKS KITCHEN said...

We all love this! But I make without tamarind and add oil in rice :)

Kanchan said...

wonderful info on the leaves !

Suma Rajesh said...

i love the tangyness of pachadi very much...i would surly love this..nice presentation

Sushma Mallya said...

Never tried this but surely would be very tasty..Nice click pari...

lata raja said...

Looks good Pari. I can grab some right now and enjoy.

Karine said...

Thanks for the info! Your dish seems to be full of flavors!

SE said...

Hi Pari!, These leaves are one of my favourites, will try this recipe..i cook it in a maharastrian style with peanuts,

my kitchen said...

My favorite pachadi.looks perfect & yummy

Nandini said...

I love gongura pachadi a lot! Yours is colourful and lovely!

Shri said...

Gongura Pachadi is my husband's fav and your pickle looks very professional,Pari!

prasu said...

Hi dear.....ur blog looks yummy.....u have a cute space and wnderful recipes.ur gogura pachadi looks great.thank u for dropping by my space.

n33ma said...

looks so good,all my telegu friends make it here.

kittymatti said...

thanks for the recipe... we love it... always bought it..now i can make it:)

Raje said...

Yummy Pachadi. reminds me of home Pari!

Karine said...

Hi

You asked me what were chia seeds. They are an excellent source of omega 3, fiber and antioxydants. They are rounds and very small (smaller than flax seeds) and they can be black and white.

Have a nice day! :)

Anshika said...

Never heard of. Will have to search for these leaves. Then only I can make your dish. It looks so tempting.

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Preeti Kashyap said...

you can even make this at home? I thought it was hell of a complicated process. Well, shd try this soon.I normally used to get this from the store.

Lavi said...

This Looks like a pickle for me Pari, from the pic, i know, it should be delicious. will try this.

Ambika said...

Beautiful, wonderful, absolutely gorgeous look gongura pachadi. My neighbors back home in HYD make the best pachadi, I can eat this pachadi anyday, anytime!! I actually wish you were my neighbor now :)

My Little Space said...

This is an interesting one! I'll try to ask some of Indian friends here for details.

Kitchen Flavours said...

Wow...nice to see this pachadi....looks spicy and yum...feel like tasting it right now...

munchcrunchandsuch said...

am away for a couple of days and u r there with a lot of posts..let me catch up..

Balakrishna Saraswathy said...

I like these pachadi very much but not sure how to prepare them..ur recipe looks spicy and simple..I will get some leaves this weekend to make these.thanks for sharing Pari...

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