Gongura Pachadi

Gongura Pachadi

I guess there exists no Andhrite who doesn’t know this. It’s all time famous at my home. My grand mom makes one awesome chutney using stone grinder. I wish I had one  !! . Will get one stone grinder soon. The taste of this pachadi doubles and triples when made using stone grinder. Making it in stone grinder of-course takes time and requires patience . But if you want to experiment true taste if andhra gongura pachadi, best to make it in stone grinder. As of now I made it using normal grinder. I read it somewhere that its called roselle or Sorrel in English. It comes in two varieties. One being green stemmed and one being red stemmed. For this recipe used red stemmed variety. This chutney can be stored even upto 4-5 months . Place it in a proper air tight container and keep away from moisture . Even while making it make sure your hands or any surface used to make this chutney are not wet. Here is the recipe

INGREDIENTS:-

Gongura /Sorrel leaves :- 3 bunches  (wash well..remove the leaves and spread them on news paper or dry surface and let them dry to remove the wetness of leaves)

Methi Seeds /Fenugreek seeds :- 7-8 teaspoons

Oil :- since this chutney needs to be stored for longer time..requires good amount of oil (around 2-3 tablespoons)

Rd chillies :- 12-15 (Adjust)

Salt :- as required (Add a bit more than what you expect. This helps as preservative)

Hing :- a bit more than pinch

Garlic pods :- to garnish(optional)

METHOD :-

1. Take 1 1/2 tablespoon oil in a pan and heat it.
2. Add fenugreek seeds and dry chillies fry them until seeds turn slight brownish, Its better if you are with the stove all the while making this chutney since slight burn of any ingredient alters entire taste . Add hing and remove them into a dry vessel. After thy cool down a bit grind them into coarse powder.
3. In the same pan add bit more oil and add gongura aka sorrel and fry them until the leaves are cooked completely and water in the leaves evaporates completely.
4. Now in a grinder take well cooked sorrel leaves, add salt and ground methi-chillies mixture and grind them again till ingredients mix well.
5. If using stone grinder add fried chillies and methi seeds and cooked gongura leaves and salt and grid them slowly till it becomes well formed paste.
6. Now finally take the pan add remaining oil and add garlic pods a fry them very lightly and add this into the ground chutney along with the oil. Store in moisture free air tight container.