Gongura Chutney

 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 another 10 minutes or until it leaves the sides of the pan. Add fenugreek powder, mix well and remove from flame.

Sesame seed oil - 3-4 tbsp 

Salt as required 

For the flavoring 

Oil – 1 tbsp 

Mustard seeds–1 tsp 

Readiness 

Separate gongura leaves from the stem, wash it, channel the water and wipe it off with a kitchen towel. 

Dry meal fenugreek seeds (vendhayam) and powder it. 

Warmth a tsp of oil and fry red chillies and green chillies independently. Keep it to the side. 

Warmth 3 tbsp of oil, add asafoetida, turmeric powder and gongura leaves. Cook the leaves well. Pass on it to cool.

Then, at that point granulate it alongside red chillies, green chillies and salt (I utilized stone salt) to a fine glue. Picture underneath shows cooked gongura leaves.

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 prepared. This chutney works out positively for rice. I love it even with dosas. Look at more Chutney Recipes 

Note - I have arranged portion of the formula given above i.e-with 1 pack – you will get 1 cup of chutney as displayed in the primary picture above. 

In the event that you tracked down this post valuable, I would truly adore it on the off chance that you pin it or offer it with your Facebook fans or Twitter devotees or Google+ circles today. Everything necessary is a basic snap on the "pin it" "like," "share," "tweet," or Google+ buttons beneath the post. It will keep me propelled. Much obliged to you!