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Gongura

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  Apart from the famous Idli, Guntur is inseparable from another food thing, one that is an indistinguishable part of Andhra cooking - the Gongura. It is one of the 7 Pickles of the Telugu platter  The verdant character and the singed flavors are made into a glue like combination that is dull green in shading and with a smell to make hungry stomachs go after our jug.  The most unimaginable green pickle is made by the Uppu Gongura technique and afterward transformed into the Jandhyala Pickles' Gongura, one that is so ideally suited for pretty much every Telugu dish and can be eaten and appreciated all year. Tastes best with a mix of hot rice and a liberal measure of ghee!!  A part of any vindhu bhojanam in each Andhra capacity or celebration, this famous pickle is discovered notice in the Telugu exemplary Mayabazaar, where its alluded to as the "Shakambari Devi Prasadam". Request your container of Gongura pickle today  The most famous approach to eat this is with cut Mir
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Gongura Pickle

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  Gongura pickle is a well known Indian pickle assortment, particularly in Andhra Pradesh. The hot and tart pickle can be essentially incredible with any tiffin or supper dishes. It has a speedy and simple formula.  Purchase Gongura Pickle Online in India. Custom made Gongura Pickle now to your doorstep in a tick from Kandrafoods, request now for the natural Gongura Pickle from solace of your home.  Gongura/Sorrel leaves are rich in carbs, fiber and protein that can expand energy levels and can be included in a reasonable diet. It also helps to get one far from cravings for food and yearnings henceforth can be included in a weight reduction diet.  Nutrients present can help the invulnerable framework and keep up with healthy defecations.  The cell reinforcements help prevent contamination and eliminate free revolutionaries.  Different supplements also help prevent numerous constant health issues and diabetes.  Garlic is perhaps the most ideal alternative to help the insusceptible fram
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Gongura Chutney

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 Gongura Chutney or tawny leaves chutney is a very well known dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai due to its sour taste. Since this keerai is sour, there is no compelling reason to utilize tamarind for this recipe.This delicious chutney can be put away in the cooler for seven days. Hand crafted gongura chutney is very tasty and delicious. Today we will figure out how to make gongura chutney/gongura pachadi (Andhra Style) or at home. Gongura Pachadi-Chutney-Andhra Style  Gongura Pachadi- Rajat Jain Planning Time : 15 mins  Cook Time : 30 mins  Yields: 2 cups  Formula Category:   Formula Cuisine: Andhra Cuisine-Indian  Author: Rajat Jain  Fixings required  Gongura – 2 major bundles or 6 cups firmly stuffed  Red chillies – 4-5  Green chillies – 5-6  Fenugreek powder - 1/2 tsp  Asafoetida – a squeeze  Turmeric Powder – a squeeze 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 an
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