Gongura Pickle Recipe | Andhra Niluva Gongura Pacchadi

Gongura pickle recipe with step by step photos.Gongura pickle does not need any introduction as it is one of the most popular pickles from the state of Andhra and any Andhra meal is incomplete without gongura pickle being served in it.Gongura pickle is sour and spicy and is made out of red sorrel leaves,it can be stored for a couple of months if made carefully. I also have posted a version of Gongura Pacchadi with Green Chilies and Gongura Pacchadi recipe using Red chllies which have less shelf life and should be consumed in a day or two.Gongura pickle is usually mixed with hot steamed rice,ghee and is eaten with raw onions on the side, the onions elevate the taste of the gongura pickle and hence do not miss to serve it with onions.

I do not miss to get these wonderful greens when ever I go to little India and in fact it has become a norm to keep a bottle of Gongura pickle or Pulihora Gongura pickle handy in my refrigerator these days.It is much better to eat the homemade pickles rather than the preservative loaded ready made pickles.I also prepare another version of gongura pickle - Pulihora Gongura pickle which is prepared in a different way with the addition of tamarind and few other spices and even this Pulihora Gongura pickle can be stored for a couple of months.Both the pickles taste absolutely delicious in its own way, try these pickles at home and enjoy the delicious home made andhra famous gongura pickle.

Apart from the pickles we make various other pacchadi,dal,curry and rice varieties with these greens and these greens give a peculiar taste and sourness to the recipe which makes it even more tastier.Check out all Gongura recipes in my blog here:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal
• Gongura Pacchadi with Green chilies
• Gongura Pacchadi recipe using Red chllies
• Gongura Soya Chunks Curry | Soya Gongura
• Pulihora Gongura pickle 

Here is how to make gongura pickle recipe with step by step photos.

Gongura Pickle | Niluva Gongura Pacchadi Recipe:

Shelf life:1 month | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Pickles/Accompaniments

Ingredients:

1 big bunch or 8-10 cups tightly packed Gongura(Red sorrel) leaves

1 tbsp Mustard seeds

1.5 tsp Fenugreek seeds

6-8 Red chilies

Salt to taste

1.5 tbsp Sesame oil

to temper:

4 tbsp Sesame oil

1 tsp Mustard seeds

5-6 Red chilies,whole or broken

15-16 Garlic cloves,peeled roughly

1/4 tsp Asafoetida

Method:

• Dry roast mustard seeds,fenugreek seeds and red chilies until they are nicely roasted.Cool them and grind them along with salt to a fine powder.

• Remove the gongura leaves from the stems and wash them thoroughly and drain the water thoroughly. Spread a big kitchen towel and spread the leaves on the towel and let them dry in shade for 3-4 hours.They do not need to get wilt just that the water has to be completely absorbed by the towel.

• In another pan heat oil and add gongura leaves(dried for a while) and saute them until they become soft and pulpy.Do not add water to the leaves at any point of time.Continue frying for 7-8 mins until the water evaporates from the leaves mixture.

• Cool the gongura leaves and grind it to a paste along with the ground spice powder.

• In the same/another pan heat 4 tbsp of sesame oil and crackle mustard seeds and then add garlic cloves and red chilies and fry them until they turn slight brown in color and add asafoetida and then add the ground gongura mixture and fry it nicely for 8-10 mins until the mixture starts leaving the oil along the edges.Sometimes the oil gets seeped inside the pickle but it will start leaving after a couple of hours when stored in the bottle,so do not worry.
• Cool it thoroughly and store it in an air tight glass bottle in the refrigerator.It stays good for a month or two in refrigerator when handled carefully.

Serve it with hot steamed rice with ghee and raw onions on the side.

Notes:

1. You can add 1.5 tbsp of Coriander seeds while roasting the mustard and fenugreek seeds.The addition of coriander seeds is optional.I add sometimes and skip it sometimes and however the taste does not alter much.
2. If you are using tella gongurs(not the typical red gongura leaves) you need to add a small gooseberry sized tamarind while frying the gongura leaves for the sourness.
3. The amount of red chilies can be altered according to your spice level.
4. Do not skip garlic in the recipe as it adds a nice taste and also always serve the gongura pickle with raw onions on the side.
5. Sesame oil is recommended for the recipe, if you do not have you can use regular oil.
6. Always use a clean and dry spoon when you take out the pickle and close the lid tightly and store it in refrigerator for increased shelf life.
7. You can take the required portion of the pickle and mix in the chopped onions and serve it with hot steamed rice and ghee.

Technorati Tags: gongura pickle reciperecipe,andhra style gongura pickle,gongura uragaya,niluva gongura pacchadi,gongura with garlic pickle,gongura niluva pacchadi,south indian pickle varieties,andhra pickle recipes

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Kothimeera Pacchadi | Coriander Chutney for Idli,Dosa

Kothimeera pacchadi recipe with step by step photos.Idli and Dosa appears quite frequently for breakfast in any south Indian home. It is always challenging to think of a different side dish for Idli and Dosa apart from the usual fare like Coconut Chutney and sambar. Though I make various chutnies like Tomato Chutney, Tomato-Onion Chutney, Carrot Chutney, Capsicum Chutney, Peanut Chutney, Fried gram chutney but the moment I hear about any new chutney recipe I would like to try it immediately as we south Indians are never tired of the various chutney varieties.

During my last visit to my mil's place I had noticed a couple of vaious chutney variety jars sitting in the fridge and everyday she used to serve with different combinations of chutnies and powders with Idli and Dosa.These chutnies do not have large shelf life like couple of months but they are good to store for a couple of weeks or until a month. Niluva tomato pacchadi and this Kothimeera pacchadi were few among those pacchadi varieties which she keeps preparing often.Though I do not prepare Idli and dosa on daily basis but we love to indulge them over weekends atleast twice or thrice a month.Hence I never needed to make storable chutnies at my place but when my inlaws visited us last month Idli and Dosa featured quite often for our breakfast.Hence I had prepared few chutney varieties like niluva tomato pacchadi, mamidi allam pacchadi, allam pacchadi and this kothimeera pacchadi and these chutnies stayed quite well for a month. Though we prepare the regular chutnies, it is always nice to have an array of chutnies and powders to be served along with Idli and Dosa,it definitely jazz up your breakfast a bit.

Check out other chutney and powder varieties for Idli and Dosa:

• Coconut Chutney, Mint-Coriander flavored Coconut Chutney
• Onion Chutney
• Magaya Perugu Pacchadi 
• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Peanut Chutney
• Tomato Chutney, Tomato-Onion Chutney
• Carrot Chutney, Capsicum Chutney
• Fried gram chutney
• Idly Podi/Milagai Podi 
• Idly Podi with Whole Black lentils/Nalla minumula Idli podi
• Idly Karapodi..Andhra Style
• Nalla Karapodi | Andhra Nalla Karam- for Idli/Dosa

Here is how to prepare Kothimira pacchadi recipe with step by step photos.

Kothimeera Pacchadi | Coriander Chutney Recipe for Idli,Dosa:

Serves 3-4 | Author: Prathibha

Prep time: 5 mins | Cooking time: 20 mins | Total time: 25 mins

Cuisine: Andhra | Category: Accompaniments,Side dish for Idli/Dosa

Ingredients:

1 big bunch Coriander leaves(roughly 3-4 cups)

8-10 Green chilies

1 big lemon sized Tamarind

1/2 tsp Turmeric powder

1 tsp Cumin seeds

Salt,to taste

1 tbsp Oil

to temper:

1/2 tsp Mustard seeds

2 tsp Oil

Method:

• Wash and drain the water from the coriander leaves and green chilies and chop them roughly.
• Heat oil in a kadai and crackle cumin seeds and then add green chilies and fry until they wilt a bit.

• Add chopped coriander leaves,turmeric powder,tamarind and salt and fry until they become wilted and become a lump,this might take 12-15 mins.Cool it.

• Grind the coriander leaves mixture to a coarse paste in the mixer.If needed add a couple of tablespoons of water while grinding it.

• Heat oil in the same pan and crackle mustard seeds and then add ground paste and fry for another 3-4 mins until there is no moisture left in the chutney.Let it cool.
• Store it in an airtight glass container in the refrigerator.It stays nicely up to 3-4 weeks.

Take out required portion as required into the cup and add little water and dilute it and serve it as a side dish with Idli/Dosa/Uthappam.

Notes:

1. If you want to prepare the coriander chutney for rice, you can add a tbsp of urad dal and chana dal each before frying the green chilies and coriander leaves and proceed the same way.This chutney cannot be stored more than 2-3 days.
2. This chutney is extremely spicy and tastes best when served with other mild chutnies like coconut chutney, tamarind chutney.
3. You can reduce the number of green chilies in the recipe if you cannot bear much spice in the recipe.
4. If you want you can add bit of jaggery or sugar in the recipe to cut down the spice.

Technorati Tags: kotihimeera pacchadi, kothimira pacchadi, coriander chutney for Idli and dosa, side dish for Idli and dosa, coriander chutney, south indian chutney recipes

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Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney

Kalchina Vankaya Pacchadi recipe with step by step photos.I have mentioned many times in my earlier posts that pacchadis(chutneys) are a must in every Andhra meal and we prepare various pacchadis with vegetables and lentils. I have posted many pacchadi varieties in my blog before and today I am adding one more pacchadi recipe to my collection. My MIL is a source for various pacchadi and pickle recipes for me and even this recipe is one of her pacchadi varieties. 

We prepare two types of  Vankaya Pacchadi- one is like the regular pacchadis where the brinjal pieces are fried along with the lentils and spices and then ground to a coarse chutney and the other one is this smoked version where eggplant is charred and then mashed and mixed with spices and is given a tempering. I like both the versions but this version is my favorite because of the smokiness of the charred eggplant.This is somewhat similar to the Punjabi Baingan Bharta but in a south Indian way. We add tamarind pulp to the chutney for a sour taste which itself gives a nice and distinct taste to the chutney.Some like to add sauteed onions to the chutney but I like to add raw onions as it gives a nice crunch and complements the smoky eggplant mash well.

Brinjal is one of the most loved vegetable in Andhra and we make various varieties with Brinjal - Vankaya Kobbari Karam, Vankaya Kothimeera Karam, Vankaya Ullipaya Karam, Bagara Baingan , Bharli Vangi, Gutti Vankaya with it.

Check out other Andhra style Pacchadi varieties in my blog:

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Dondakaya Pacchadi | Ivy Gourd Chutney
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Nalleru Pacchadi | Pirandai(Adamant Creeper) Thuvaiyal
• Radish leaves(Mullangi akula) Pacchadi

Here is the recipe for Kalchina Vankaya Pacchadi with step by step photos:

Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney:

Serves 2-3 | Author: Prathibha

Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins

Cuisine: South Indian | Category: Accompaniments-Pacchadi

Ingredients:

2 medium sized long Brinjals or 5-6 small brinjals

1 amla sized Tamarind ball

1 small Onion,finely chopped

2-3 Green Chilies,finely chopped

Salt,to taste

to temper:

2 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Cumin seeds,optional

2 tsp Urad dal

a sprig of Curry leaves

a pinch of Asafoetida

Method:

• Soak tamarind in little water and remove the pulp and keep it aside.

• Wash and wipe the large eggplant and apply oil all over the skin and poke it with a fork and place it on a open flame over medium heat. Keep rotating it in between in all directions until the whole eggplant is evenly roasted.You can even bake it in the oven at 350 deg F until they are done by rotating them in between. Check it for doneness by inserting a knife, if it slides easily which indicates that it is done.Also the eggplant would have become soggy. Put it in a bowl of water immediately and leave it for 10 mins.

• Peel out the charred skin of the eggplant and also the stalk and mash it roughly with a masher. You can even chop it finely or run it in mixie in a whipper mode once.

• Mix the mashed brinjal with finely chopped green chilies and onions,salt and tamarind pulp and mix it nicely.Check the taste and adjust the seasoning accordingly.

• In a small tempering pan heat oil and crackle mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida and fry until the urad dal turns slight brown in color.
• Add the tempering to the eggplant mixture and mix it nicely.

Serve it with hot steamed rice and ghee.You can serve it with rotis.

Notes:

1. If  you do not like raw onions, you can even fry them slightly along with the tempering or you can avoid adding them to the pacchadi. I like the crunchiness of raw onions in the chutney, hence I add them raw.
2. This chutney(pacchadi) tastes best when done with the small brinjals or the medium long brinjals.

Technorati Tags: kalchina vankaya pacchadi, smoked eggplant chutney, andhra pacchadi varieties, pacchadi recipes for rice, chutney varieties, andhra recipes, southindian chutney recipes

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Pulihora Gongura Pacchadi | Pulihora Gongura Pickle Recipe

Andhra style pulihora gongura pacchadi recipe with step by step photos.Pickles or Pacchadis are an integral part of every Andhra meal.There are various varieties of pickles and pacchadis which can be prepared with various vegetables and greens.Gongura Pickle and Avakaya are the most famous pickle varieties of Andhra and is a favorite to many.Gongura pacchadi should be mixed with hot steamed rice with lots of ghee and raw onions, it tastes absolutely delicious.

Andhra Gongura pickle needs no introduction and it is one of my favorite Andhra pickles,it is a must try if you visit any Andhra restaurant.But today I am posting a variation to the regular Gongura pickle - Pulihora Gongura Pickle, where the gongura pickle is prepared in a pulihora style. I have posted Gongura Pulihora already in my blog, which is a Gongura rice variety prepared in pulihora style and this is Pulihora Gongura Pacchadi which is a Gongura Pickle prepared using Pulihora tempering, so do not get confused by the similar names. Both the pickles taste lip smacking and both varieties taste great in its own way.

 I also have posted a version of Gongura Pacchadi with Green Chilies and Gongura Pacchadi recipe using Red chllies which have less shelf life and should be consumed in a day or two

Check out all Gongura recipes in my blog here:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal
• Gongura Pacchadi with Green chilies
• Gongura Pacchadi recipe using Red chllies
• Gongura Soya Chunks Curry | Soya Gongura

Here is how to make Andhra style Pulihora gongura pickle recipe with step by step photos.

Andhra style Pulihora Gongura Pacchadi Recipe:

Shelf life: 2-3 weeks | Author: Prathibha

Prep time: 15 mins | Cooking time: 30 mins | Total time: 45 mins

Cuisine: Andhra | Category: Pickles/Pacchadis

Ingredients:

1 large (or 2 medium) bunch of Red Sorrel leaves

1 small lemon sized Tamarind, soaked in water

1.5 tbsp Red chili powder

2-2.5 tsp Salt,approx

1 tsp Turmeric powder

1.5 tsp Mustard seeds

3/4 tsp Fenugreek seeds

2 tbsp Oil

to temper:

1/4 cup Oil

1 tsp Mustard seeds

1.5 tbsp Chana dal

1 tbsp Urad dal

4-5 Red chilies, torn

1/2 tsp Turmeric powder

1/4 tsp Asafoetida

Method:

• Clean,wash and drain the water from the leaves and spread the leaves on a clean kitchen towel/cloth and let it dry under shade in the house for half day until the moisture dries up slightly from the leaves.

• Soak tamarind and extract pulp from the tamarind and keep it ready.
• Dry roast mustard seeds and fenugreek seeds separately and grind to a fine powder.

• Heat 2 tbsp oil in a kadai/pan and add dried sorrel leaves and cook until the leaves soften a bit.If you have dried the leaves it will not become mushy while sauteing it, but that's okay it increases the shelf life of the pickle.But DO NOT add water while grinding the leaves.

• Add red chili powder, salt and turmeric powder to the ground mustard seeds-fenugreek powder and grind to a fine powder.Add cooked sorrel leaves to it and grind it in mixie.If the leaves are not dried a bit it will turn to a powder,else it will become a paste.Keep all the ingredients ready for tempering.

• Heat 1/4 cup oil in the same kadai and crackle mustard seeds and then add chana dal and urad dal and fry until the dals turn slight brown in color.Add red chilies and asafoetida and cook until the chilies are fried.

• Add the tamarind pulp and turmeric powder and cook until the tamarind is thickened and oil starts floating on top.

• Now add the ground sorrel paste and mix nicely and cook until the mixture leaves the oil at the edges.You can add more oil(by heating it separately) in between if you feel there is less oil.
• Cool it and store it in a clean sterilized bottle and store it upto 2-3 weeks in refrigerator.

Serve it with hot steamed rice with ghee and onion.

Notes:

1. The process of drying the leaves is optional, but I prefer that way as it increases the shelf life and can be stored in the refrigerator for upto 3 weeks.If you are making instant pacchadi and not looking for shelf life, you can prepare this with out drying the leaves and can be stored upto 2-3 days in refrigerator.
2. If the leaves are dried for very long the leaves will not be able to be ground to a paste and will yield so many dry strands in the final chutney.So make sure you do not dry it completely,just drying for half day is enough.
3. If you are using white sorrel leaves double the amount of tamarind used in the recipe as the white sorrel leaves are less sour in taste.

Technorati Tags: andhra pickle recipes, pulihora gongura pacchadi, pulihora gongura pickle, gongura pickle recipe, andhra style gongura recipes, south indian pickle recipes, gongura recipes, red sorrel leaves recipes

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Andhra Tomato Pickle Recipe | Tomato Nilava Pacchadi

Andhra tomato pickle recipe with step by step photos.South India has various varieties of pickles and Tomato pickle is one among the popular ones.Today I am posting a simple Andhra style Tomato pickle which is very versatile to use.It can be paired with rice,curd rice or chapati or it can be served with idli/dosa and also can be used as a spread for your toast.I have posted another version of Sun dried Tomato pickle where the tomato chunks are dried in the sun and the pickle is made with the semi dried tomato chunks, this pickle can be stored for an year with out any refrigeration. But today's version is a simple version and the pickle can be stored upto 2 months when refrigerated.

My MIL always keep a couple of these kind of ready pickles in her refrigerator like Tomato pickle(chutney version), Ginger pickle(chutney version), Mango Ginger Pickle(chutney version), Green chili-coriander chutney which has long shelf life and hence she always serve 3-4 varieties of chutneys along with the regular coconut chutney and also a couple of spice powders for Idli and Dosa. 

One can prepare this tomato pickle in two variations- either cooking the tomato chunks directly or grinding the tomatoes to a puree and cook it to the pickle consistency. The taste wise both ways it is equally good but I find the ground version easy to prepare and has more shelf life. This pickle can be prepared in small quantities and can be stored for a week or two, in that case one can add even curry leaves while tempering to the pickle.Now off to the recipe.

Check out other South Indian multi purpose Pickle varieties:

• Mango Ginger Chutney | Mamidi Allam(Maa Inji) Chutney
• Sun dried Tomato Pickle-Andhra Style
• Pandu mirapakaya Niluva Pacchadi | Andhra style Red Chili Pickle
• Sweet and Spicy Mango Thokku

Here is how to make Andhra style tomato pickle recipe with step by step photos.

Andhra style Tomato Pickle | Niluva Tomato Pacchadi Recipe:

Yields: 3 cups pickle | Author: Prathibha

Prep time: 10 mins | Cooking time: 50 mins | Total time: 1 hr

Cuisine: Andhra | Category: Pickles/Pacchadi

Ingredients:

8-10 large ripen Tomatoes,washed and chopped

1 large lemon size Tamarind

2-3 tbsp Red chili powder

1 tsp Turmeric powder

1 tsp grated Jaggery,optional

1 tsp Mustard seeds

3/4 tsp Fenugreek seeds

1.5-2 tbsp Salt

1/4 cup Sesame Oil

to temper:

1.5 tsp Mustard seeds

1/3 tsp Asafoetida

Method:

• Dry roast the mustard seeds and fenugreek seeds and let them cool a bit and grind it to a fine powder.
• Wash,wipe and remove the eyes of tomatoes and chop them roughly. If you want to cook the chopped tomatoes you can chop them small or else if you are grinding it first(like I did) you can cut into big chunks.

• Soak tamarind in water and remove the pulp and discard the fibers and all.
• Grind chopped tomatoes with tamarind pulp and salt to a fine puree and keep aside.

• Heat oil in a thick bottomed large kadai and crackle mustard seeds and then add asafoetida.

• Now add ground tomato puree and mix it immediately and add turmeric powder and cook for 10-12 mins until the mixture starts bubbling.If you are adding chopped tomatoes add them to the oil and cook until they turn pulpy and then add tamarind pulp to it and proceed with the same steps.Now close the kadai with a lid and then cook for another 15-20 mins until the mixture becomes really thick and most of the water from the tomato puree evaporates. You need to close it with the lid to avoid spluttering, you should be cautious while opening it in between to give a stir to the mixture.

• Now add red chili powder, roasted mustard-fenugreek powder, jaggery and mix well and cook for another 8-10 minutes and the mixture leaves oil at the edges.Taste the pickle at this point and adjust the seasoning.
• Switch it off and let the pickle comes to the room temperature.Store it in a sterilized bottle in the refrigerator for upto 1-2 months.

Serve it with Idli/Dosa/Chapati/Roti/Rice. While serving for Idli and Dosa, scoop out the required portion and add few tablespoons of water and mix to a chutney consistency and serve it.

Notes:

1. I find the ground version of tomato pickle easy, but if you want you can make with chopped tomatoes, it tastes great both ways.
2. You can add the fenugreek seeds in the tempering if you want. Also if you are making small quantity you can use curry leaves in the tempering.
3. I suggest to refrigerate the pickle for longer shelf life, easily upto 1-2 months.
4. Use naati tomatoes for the pickle, it tastes nice.In case if you use hybrid tomatoes adjust the tamarind pulp accordingly.

Technorati Tags: andhra tomato pickle,andhra style tomato niluva pacchadi,tomato pickle,nilava tomato pacchadi,south indian style tomato pickle

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Dondakaya Pacchadi | Ivy Gourd Chutney | Andhra Pacchadi Varieties

Pacchadi is nothing but Chutney prepared out of vegetables and is served with Rice. Pacchadis are a part of an everyday Andhra meal and an Andhra Thali is incomplete without a Pacchadi variety. There are various Pachhadi varieties in Andhra and is prepared with many vegetables like Brinjal. Ladies finger, Bottle gourd, Bitter gourd, Ridge gourd, Carrot, Radish, various greens etc. I am posting a very versatile recipe which can be adapted to prepare with many vegetables mentioned in the notes.

Today I am posting a simple Dondakaya Pacchadi, aka Ivy Gourd Chutney. We prepare Dondakaya Pacchadi in two variations - one is this and the other one is a raw version where we use raw Ivygourd which tastes surprisingly delicious,which I post some other time. Ivy gourd is one of my favorite vegetable and I always end up preparing a simple Dondakaya fry most of the time which is my favorite,one can prepare Dondakaya Poriyal(kura) with Coconut or Dondakaya Ullipaya Karam which tastes delicious too. If you want to try something new you can even try the Maharasthrian style Masale Bhaat which itself is a complete meal.Now off to the recipe.

Check out other Pacchadi varieties for Rice in my blog:

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Chintakaya Pandumirapakaya Pacchadi | Tamarind Redchili Chutney
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Kobbari(Coconut) Pacchadi for Rice
• Mamidikayi-Kobbari Pacchadi/Mango-Coconut Pacchadi
• Nalleru Pacchadi | Pirandai(Adamant Creeper) Thuvaiyal
• Nellikai Pacchadi | Usirikaya Pacchadi with Red Chillies
• Radish leaves(Mullangi akula) Pacchadi
• Talimpu Gongura | Noone Gongura
• Usirikaya Pacchadi(with Green Chillies)

Dondakaya Pacchadi Recipe:

Serves 3-4 | Author: Prathibha

Prep time: 10 mins | Cooking time: 20 mins | Total time: 30 mins

Cuisine: Andhra | Category: Side dish - Pacchadi(Chutney) for Rice

Ingredients:

200 gms Ivygourd/Dondakaya (20-25 pieces)

3-4 Green chilies(or Red chilies)

2-3 Garlic pods,optional

1/2 tsp Tamarind paste

1 tsp Chana dal

1.5 tbsp Urad dal

3/4 tsp Cumin seeds

2 tsp Oil

to temper:

1 tsp Oil/Ghee

1/2 tsp Mustard seeds

1 tsp Urad dal

5-6 Curry leaves

1 broken Red chili

a pinch of Asafoetida

Method:

• Wash, trim both the sides of Ivy gourd and cut them into thin roundels and keep them ready.
• In a kadai heat 1 tsp oil an add chana dal, urad dal and cumin seeds and fry until the dals turn slight red in color.
• Add green chilies(or red chilies) and garlic pods and fry until the chilies wilt.Remove the mixture into a plate and let it cool.

• Grind the roasted dals ,chilies and garlic mixture to a fine powder.
• In the same kadai heat oil and add sliced ivy gourd roundels and fry for 5-7 mins until they are 3/4 th cooked.If you are using whole tamarind add it now and cook for a minute to soften it else you can add it during grinding if you are using tamarind pulp.Let it cool.

• To the ground spice powder add the fried ivy gourd pieces and grind it in whipper mode to a coarse paste.Remove the mixture into a serving bowl.

• Heat oil(or ghee) in a small tadka pan and crackle mustard seeds and add urad dal,curry leaves, red chili and asafoetida and fry until the dal turns red in color.Add the tempering on top of the pacchadi and mix it gently and keep it covered.

Serve it with hot steamed rice,ghee and fryums.

Notes:

1. You can use red chilies instead of green chilies. You can even skip garlic if you do not like it.
2. You can follow the same process to make other pacchadi varieties like Brinjal Pacchadi, Bottle gourd Pacchadi, Ridge gourd Pacchadi, Ladies finger Pacchadi, Cabbage Pacchadi and other vegetables and greens too.

Technorati Tags: dondakaya pacchadi, ivy gourd chutney, dondakaya recipes, andhra roti pacchadlu, andhra pacchadi recipes, south indian chutney recipes, pacchadi varieties for rice, andhra recipes, tindora chutney

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