Andhra Gongura Pachadi with Steamed Rice
Andhra Gongura Pachadi with Steamed Rice

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, andhra gongura pachadi with steamed rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Andhra Gongura Pachadi with Steamed Rice is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Andhra Gongura Pachadi with Steamed Rice is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have andhra gongura pachadi with steamed rice using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Andhra Gongura Pachadi with Steamed Rice:
  1. Get 250 Gms Gongura or Sorrel leaves
  2. Take 10 dry red chillies
  3. Take 2 tbsp Oil
  4. Take 1 tbsp Coriander seeds
  5. Get 1 tbsp Cumin seeds
  6. Prepare 10 Garlic pods
  7. Get To taste Rock salt
  8. Get For the tempering:
  9. Take 2 dry red chillies broken into half
  10. Take 1 tbsp chana dal or horse gram
  11. Prepare 1 tsp mustard seeds
  12. Take 5 curry leaves
Instructions to make Andhra Gongura Pachadi with Steamed Rice:
  1. Wash the leaves and let them drain nicely in a colander. There is no need to chop it. - Heat a pan and dry roast the leaves so that they are rid of all moisture. Add oil and sauté till the leaves turn mushy and pulpy.
  2. Heat the kadhai and add the oil, add coriander seeds, red chillies, cumin and saute for a minute, add garlic and sauté lightly. Remove it from pan and keep aside to cool. In a blender, take the red chillies, coriander, and cumin. Add the mushy leaves and rock salt to taste and grind to a paste. - Transfer the paste to a dish and keep aside.
  3. Now for the tempering- - Take 1 tbsp oil and heat it. Add dry red chillies till they are crisp. Then add the chana dal, mustard seeds, and curry leaves and once they all splutter season the paste in the dish. You can add a pinch of asafetida or hing if you want to. I ran out of it and hence omitted it.
  4. Mouth-watering Andhra Gongura Pachadi or Sorrel Sauce is ready. I was salivating while cooking this tangy sauce and could not wait to eat it. I had steamed rice ready while I made the chutney and mixed a huge spoon of it into the hot rice. Drizzle a spoon of ghee or clarified butter if you want to enter gourmet heaven like I did. - This pickle goes well even with dosas. It is up to you how you want to relish it.
  5. This yummy Andhra Gongura Pachadi or Sorrel Sauce can be stored in the refrigerator. Homemade gongura chutney is awesomely tangy, spicy and delectable.

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