Gongura Pachhadi - Dekenee Hemp Chutney - Andhra Recipe


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Recipe Text


Ingredients:

    • Gongura Leaves – 500gms
    • Oil To Fry Gongura – 1/4Cup
    • Oil For Seasoning – 1/8Cup
    • Fenugreek Seeds – 1tsp
    • Mustard Seeds – 2tsps
    • Red Chilies – 15
    • Salt To Taste
    • For Onion Variation:
    • Oil – 1/8Cup
    • Bengal Gram – 2tsps
    • Black Gram – 2tsps
    • Mustard Seeds – 1tsp
    • Fenugreek Seeds – 2, 3 Seeds
    • Onion – 1


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Pluck the leaves of Gongura from the stems. Wash, clean and take 500gms of Gongura and keep it aside. On a clean cloth, spread these leaves to dry. Let them dry in shade only— do not dry the leaves under sun. When these leaves are totally dried take them into a bowl and keep it aside. Break the red chilies into small pieces and keep them aside. Chop onion and keep it separately.

    Method:

    Take a deep pan with two big spoons. Heat the pan and add the leaves, little at a time and roast turning them with the help of the spoons as shown in the movie. Fry the leaves till they change color from green to somewhat black. When done remove them from the pan and spread in a plate to cool. Similarly fry all the leaves and keep them aside. Take oil in a pan and heat it. When oil is hot add the roasted Gongura leaves and fry them in this oil.

    Let us know what we are doing here:

    First we are dry roasting the leaves to remove moisture in them. Then we are frying them in oil so that the roasted leaves retain their shape. If we directly fry the leaves in oil, due to the moisture content in the leaves it will transform into a paste. So first remove the moisture in the leaves by dry roasting them and then fry in oil. As there is no moisture in the leaves this chutney will stay for long without getting spoiled.

    Seasoning:

    Take 1/8Cup oil in a pan and heat it. When oil is hot add fenugreek seeds and fry. Then add mustard seeds and fry till they splutter. Add red chili pieces and fry. When fried well take the seasoning ingredients into a mixie jar without oil. Add salt and grind this well. Add the fried Gongura to this ground mixture and just whip it in the mixie. Do not grind it to a paste. The Gongura should get mixed with the ground seasoning ingredients. Take it out of the mixie jar and mix well with fingers. Transfer this to a serving bowl. This is the basic GonguraPachhadi.

    Onion Variation:

    Take 1/8Cup oil in a pan and heat it. When oil is hot add fenugreek seeds and fry. Then add Bengal gram, black gram and fry well. The seeds should change color to light brown. Then add mustard seeds and fry till they splutter. Then add the chopped onion and fry till onions turns transparent. Switch off the heat and add the prepared GonguraPachhadi. Mix well and transfer the chutney into a serving bowl. This tastes good with the fried seeds and onion flavor.

    Standard Measurement:

    For 800gms of washed & fully dried leaves add 60gms salt (Ashirwad Salt)


    Enjoy !!!!!!!!!!!!!!





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    Anonymous said...

    Hello Gayatri gaaru,

    How r u doing?? I tried ur gongura pachadi n chole palak n they came very good...thank you very much gayatri gaaru...I am learning good veg recipes from u...

    November 2, 2009 9:59 PM

    Sirisha said...

    Gayathri garu,
    Meeku usirikaya menthikaya receipie voste , naaku cheppandi.
    Thanks,
    Sirisha

    November 2, 2009 10:40 AMDelete

    Blogger
    Bloggerdhanya said...

    hello gayatri garu.....

    mee vantalu chala bagunaye, chala helpfullga unnaye.out of india unnavalaki chala helpfullga untunaye.

    naku chalividi aela chaeyalo chepandi please....


    dhanya

    November 2, 2009 7:08 PM

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