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

Read More»

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

Read More»

Gongura Soya Chunks Curry | Soya Gongura | Gongura Recipes

Sorrel leaves aka Gongura are sour leaves and are used to prepare the famous Andhra Gongura Pickle and Gongura Pacchadi. Though these leaves taste the best in Pickle or Pacchadi form, they are versatile and can be used in various recipes like dal,curry, stew or rice varieties. I have already posted Gongura Pappu  , Gongura Pulusu Kura, Gongura Pulihora , Gongura Pacchadi with Green Chillies, Gongura Pacchadi with Red Chillies recipes and I am yet to post the famous Gongura Pickle, sometime soon I should post it too. I love gongura based recipes because of the unique tartness from the sorrel leaves.

Today I am posting a curry recipe using Gongura, I saw this curry preparation in a tv show and modified it according to our taste buds. This is not a rich curry but is good as a everyday curry and a nice way to eat gongura leaves. There are so many various ways that Gongura is used in non vegetarian dishes and Gongura Mutton is one dish, today's recipe is a version of it by replacing the mutton with the soya chunks(meal maker) which is a treat for vegetarians. Soya Chunks absorb the flavors nicely and gives a nice flavorful chewy bites in the gravy.Try this different recipe with gongura and I am sure that you will try this recipe if you are gongura lover.Even if you are not, do give it a try and I am sure you will like it!!

Check out the list of Gongura recipes in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Gongura Pacchadi with Green Chillies
• Gongura Pacchadi with Red Chillies
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal

Gongura Soya Chunks Curry:

Serves 3 | Author: Prathibha

Prep time: 20 mins | Cooking time: 30 mins | Total time: 50 mins

Cuisine: Andhra | Category: Side dish for Rice and Rotis

Ingredients:

1 medium bunch Red Sorrel (Gongura) leaves, 3 cups when tightly packed

2/3 cup Soya Chunks

2 Onions, chopped into small pieces

1 Tomato, finely chopped (optional)

2 tsp Ginger-Garlic paste

2-3 Green Chilies,slit

4-5 Garlic pods,roughly chopped

1.5 tsp Red chili powder

2 tsp Coriander powder

3/4 tsp Garam masala

1/2 tsp Turmeric powder

Salt to taste

2-3 tbsp Oil

Method:

• Separate the red sorrel leaves from the stems and wash them nicely and saute the leaves in 2 tsp oil until they become soft and mushy.Cool the mixture

• Meanwhile boil soya chunks in water for 3-4 mins until they are done and drain them and give a cold water bath twice, squeeze them each time gently and repeat and keep them aside.

• Grind the cooled gognura leaves to a rough puree.
• Heat 2 tbsp oil in a kadai and add slit green chilies and roughly chopped garlic pods and fry them until the green chilis wilt.

• Add chopped onions and fry them until they become pink in color.Add finely chopped tomatoes and cook until they become mushy.

• Now add all the spices - turmeric powder, red chili powder, garam masala, coriander powder, salt and cook the masala until the oil in the masala leaves the edges.
• Add pureed gongura mixture to it and fry for another 5-6 mins.If the mixture is sticking add a couple of tablespoons of water in between.

• Once the mixture is nicely fried add the cooked and squeezed soya chunks to it and add 1.5 cups of water to it and cook for 5-6 mins until it is done and oil floats on the mixture. You can add 3/4th cup of coconut milk and 3/4 cup of water at this stage.Adjust the consistency of the gravy according to your requirement.

Serve it hot with rice/rotis.

Notes:

1. The addition of tomato is optional but I wanted to serve as a gravy for chapathis and hence I added, you can avoid it if you want.
2. Instead of only water you can even add 3/4 th cup of coconut milk and 3/4th cup of water to make it as a gravy. This gives a subtle flavor to the gravy and also makes it rich and balances the sourness of Gongura. But I wanted to highlight and enjoy the gongura flavor so I completely avoided the coconut milk. 
3. Gongura based dishes are usually sour, hence add more number of green chilies and spices like red chili powder and garam masala to balance the flavors.Garlic adds a nice flavor to gongura hence do not skip the garlic.
4. You can even mash the gongura once it is cooked to a rough mixture if you want, you don't need to make it to a puree.
5. You can replace red sorrel leaves with the green sorrel leaves too.

Technorati Tags: gongura soya chunks curry, soya gongura curry, gongura recipes, andhra gongura recipes, red sorrel leaves recipes, side dish for rotis, side dish for rice.  soya chunks recipes

Read More»

Gongura Pacchadi Recipe | Gongura Pacchadi with Green Chillies

Gongura Pacchadi needs no introduction and is a must try if you visit any Andhra restaurant. I have already posted a version of Gongura Pacchadi recipe using Red chllies and today's version is made up of green chillies.Gongura Pacchadi and Avakaya are the most famous pacchadi and 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.

Gongura pacchadi is made out of gongura leaves(Red sorrel leaves) which has a slight tart taste and hence lending a unique taste to the pacchadi.There are two varieties of sorrel leaves- one is with the red stem and the other is with the green stem.The red stem sorrel leaves are more tart and is apt for pacchadis but if you are using the green stemmed ones you can add bit of tamarind and follow the same process to prepare the pacchadi.

Check out various gongura recipes in my blog:

• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice
• Talimpu Gongura | Noone Gongura
• Gongura Pulusu Kura
• Gongura Pappu | Sorrel Greens Dal
• Gongura Pulihora | Gongura Rice | Sorrel Greens Rice

Gongura Pacchadi with Green Chillies Recipe:

serves 4-5

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

Cuisine: Andhra | Category: Pacchadi/Thogayal

Ingredients:

1 bunch Red Sorrel leaves/Gongura

5-6 Green chillies

1 tbsp Sesame seeds

1  1/2 tsp Coriander seeds

1 Onion, roughly chopped

6-8 Garlic cloves,crushed

Salt to taste

1 tbsp Oil

to temper:

2 tbsp Oil

1/2 tsp Mustard seeds

4-5 Garlic cloves

5-6 Curry leaves

1 Red chili,optional

Method:

• Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day so that the leaves dry a bit.

• Heat 1 tsp of oil and add green chillies and fry until they blister.Add sesame seeds and coriander seeds and fry until they pop and remove them to the mixer.
• In the same pan add a tbsp of oil and add the dried gongura leaves and fry until the leaves becomes soft.You can add chopped onion now or you can even add directly in the pacchadi once it is done.If you are adding onion ,add it now along with garlic pods and cook for 1-2 mins.

• Grind the green chillies-coriander seeds mixture to a coarse powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.

• Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.

Mix the Chutney with piping hot steamed rice, ghee and raw onions.

Notes:

1. This Pacchadi can be stored in refrigerator upto 4-5 days.But if you avoid the onions in the chutney and add it later you can store it up to 10 days.
2. The red colored stem sorrel leaves are very sour in taste , but if you are using the green colored stem sorrel leaves one add bit of tamarind when the leaves are almost soft in oil.

Technorati Tags: gongura pacchadi recipe, andhra gongura pacchadi recipe, sorrel leaves recipes, sorrel leaves chutney, pacchadi varieties ,chutney recipes, south indian, andhra recipes ,gongura pacchadi with green chillies

Read More»

Andhra Gongura Pacchadi | Gongura Pacchadi with Red Chillies | Gongura Chutney Recipe

Gongura is one of my favorite greens and can be used to prepare various recipes like Gongura Pappu, Gongura Pulihora, Talimpu Gongura, Gongura Pulusu Kura, Gongura Pacchadi, Gongura Pickle, etc. We prepare gongura pacchadi in several ways. Gongura pacchadi can be prepared in a pickle style - Gongura Pickle which can be stored upto an year or it can be prepared like the usual other pacchadis which can be mixed with rice.
Gongura Pacchadi can be prepared using red chillies or green chillies and will post the green chilli version sometime soon.Today I am posting a version of Gongura Pacchadi using red chillies, I will post the other version with green chillies some time soon.This pacchadi is to be mixed with hot steamed rice, lots of ghee and chopped raw onions, the taste is simply superb.This pacchadi can be stored upto 10 days in refrigerator.

Check out other pacchadi recipes in my blog here:

• Beerakaya Pottu Pacchadi/Ridgegourd Peel Chutney
• Dosakaya(Andhra Cucumber) Pacchadi
• Chintakaya Pandumirapakaya Pacchadi | Tamarind Redchili Chutney 
• 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

Gongura Pacchadi Recipe using Red Chillies:
serves 4-5

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

Cuisine: Andhra | Category: Pacchadi/Thogayal

Ingredients:

1 bunch Red Sorrel leaves/Gongura

4-5 Red chillies

1 tsp Fenugreek seeds

1 1/2 tsp Mustard seeds
1/4 tsp Asafoetida

6-8 Garlic cloves,crushed

Salt to taste

1 tbsp Oil

to temper:

2 tbsp Oil

1/2 tsp Mustard seeds

4-5 Garlic cloves

5-6 Curry leaves

1 Red chili,optional

1 Onion, roughly chopped to serve

Method:

• Separate the leaves from the stems and wash the leaves nicely and let the leaves sit in a colander until the water drains off completely.Spread on the kitchen towel and leave it for a day in shade so that the leaves dry a bit.

• Dry roast mustard seeds, fenugreek seeds and red chillies separately.Add asafoetida(I used the rock variety) at the end to the hot pan and remove them and let them cool.
• In the same pan add a tbsp of oil and add garlic pods and the dried gongura leaves and fry until the leaves becomes soft.

• Grind the roasted methi-mustard-red chillies and asafoetida mixture to a fine powder and then add the gongura leaves mixture and grind in whipper mode to a coarse paste.Remove the chutney to a bowl.

• Heat 2 tbsp of oil in a pan for tempering and crackle mustard seeds.Add garlic cloves, red chili and curry leaves and fry until the garlic cloves turn slightly golden brown and add the tempering to the chutney.
• You can mix finely chopped raw onions in the chutney or you can serve separately.

Mix the Chutney with piping hot steamed rice, ghee and raw onions.

Notes:

1. I used a rock variety asafoetida which gives a nice flavor to the chutney.If you do not have use regular asafoetida.
2. This pacchadi can be stored upto ten days in refrigerator if onion is not mixed in the chutney.
3. If we dry the leaves in shade we can store the chutney for long.Also the leaves does not need to be dried completely,it just needs to be dried a bit until the leaves wilt and looses its moisture.

Technorati Tags: gongura pacchadi with red chillies, andhra gongura pacchadi recipe ,sorrel leaves recipes, sorrel leaves chutney, andhra pacchadi recipes, pacchadi recipes for rice, andhra recipes

Read More»

Gongura Pappu | Sorrel Leaves Dal | Gongura Recipes

I am sure everyone would have celebrated Diwali nicely and enjoyed it with lots of fun and food. I had to pull myself to post this recipe especially after a along weekend.

Gongura leaves are called 'Sorrel leaves' in English and 'Khatta Bhaji' in Hindi and 'Ambaadi' in Maharastra.Gongura leaves(Sorrel leaves) is used extensively in Andhra to prepare various recipes like Gongura Pickle, Pacchadi, Pappu(Dal),Rice and gravies.I have posted few recipes with Gongura earlier and I am yet to post the most popular recipe - Gongura Pacchadi which I promise to post it in near future.I had earlier posted a recipe of Gongura Pulusu Kura which is a stewed version of Gongura and Chana dal which is quite tangy and goes well with rice and today I am posting a simple yet delicious dal recipe with Gongura,which is again a popular recipe in Andhra cuisine.

Check out other recipes with Gongura.

• Gongura Pulihora
• Gongura Pulusu Kura
• Noone Gongura

Gongura Pappu :

Serves 3-4

Prep time: 10 mins | Cooking time: 30 mins | Total time: 40 mins

Cuisine: Andhra - Indian | Category: Side dish

Ingredients:

1 cup Toor dal(Kandipappu)

1 medium bunch Sorrel leaves/Gongura or 5-6 cups loosely packed

1 large Onion,cut into big chunks

5-6 Green chillies,slit

3-4 Garlic pods

1/2 tsp Turmeric powder

Salt to taste

1 tbsp Oil

to temper:

1 tbsp Ghee/Oil

1 tsp Mustard seeds

2 Red chillies

10-12 Curry leaves

2-3 garlic pods,slightly crushed

a pinch of Asafoetida

Method:

• Wash and chop Gongura and keep it aside.
• In a kadai/pan heat oil and add green chillies, garlic pods and fry for half  a minute and then add onion chunks and saute for 2 minutes until they turn translucent.
• Add Gongura leaves and fry again for 4-5 mins until the leaves wither and become slightly mushy.
• Wash toor dal twice and add enough water and turmeric powder to it.
• Pressure cook toor dal and gongura leaves mixture in separate containers of the pressure cook for 3-4 whistles until the dal turns soft.
• Once the pressure drops remove extra water from cooked toor dal and mash the toor dal with a pappu gutti(wooden masher) to a smooth paste.
• Slightly smash the gongura mixture if you want your dal smooth or leave it as it is.
• In a kadai heat ghee/oil and crackle mustard seeds and add red chillies and crushed garlic pods and fry until it turns slight red in color.Add curry leaves and asafoetida and fry for half a minute.
• Add cooked and slightly mashed gongura mixture and cook for a minute.
• Add mashed toor dal to it and add enough reserved water(from dal) and salt and mix nicely and cook for 4-5 mins.

Serve it hot with hot steamed rice,ghee and papad/fryums.

Notes:

1. You can even add onions while tempering or cook along with gongura.
2. Sometimes the dal does not get cooked if cooked along with gongura because of the sourness of those leaves, hence cooking them separately is recommended.
   While boiling add water according to your desired consistency - add less water for thicker dal and more water for slightly running dal and boil accordingly.Also the dal thickens once its kept for long at room temperature.
3. The red sorrel leaves are slightly tangy,so tamarind is not need.But if you are using white sorrel leaves add 1-2 tbsp tamarind pulp at the end while boiling the dal.
4. Garlic adds a nice flavor,hence do not skip it.

Technorati Tags: gongura pappu, gongura dal, andhra pappu recipes ,dal recipes ,south indian, andhra recipes ,sorrel leaves recipes

Read More»