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A quintessential Andhra delight, this pachadi bursts with the unique tangy flavor of sorrel leaves, balanced by fiery red chillies and aromatic spices. It's a flavor explosion that pairs perfectly with hot rice and a dollop of ghee.
Prepare the Gongura Leaves: Pluck the leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove any grit. Spread the leaves on a clean kitchen towel or cloth in a single layer and let them air dry completely for at least 1-2 hours. Any residual moisture will reduce the shelf life of the pachadi.
Roast the Spices: Heat a heavy-bottomed pan over low-medium heat. Dry roast the red chillies, coriander seeds, and fenugreek seeds for 2-3 minutes until they become aromatic and slightly change color. Be careful not to burn the fenugreek seeds, as they can turn bitter. Remove from the pan and set aside to cool completely.
Sauté the Gongura: In the same pan, heat 2 tablespoons of sesame oil over medium heat. Add the completely dried gongura leaves. Sauté for 8-10 minutes, stirring occasionally, until the leaves wilt, shrink, and turn into a dark, mushy pulp. The oil will start to separate from the mixture. Turn off the heat and let it cool down completely.
Grind the Pachadi: Transfer the cooled roasted spices to a blender or mixie jar. Grind them into a coarse powder. Now, add the cooled sautéed gongura mixture, peeled garlic cloves, and salt. Grind everything together into a thick, coarse paste without adding any water.
Prepare the Tempering (Tadka): Heat the remaining 1 tablespoon of sesame oil in a small tadka pan over medium heat. Once the oil is hot, add the mustard seeds and let them splutter. Add the urad dal and chana dal, and fry until they turn golden brown. Finally, add the asafoetida and curry leaves, and sauté for another 10-15 seconds until the leaves are crisp.
A quintessential Andhra delight, this pachadi bursts with the unique tangy flavor of sorrel leaves, balanced by fiery red chillies and aromatic spices. It's a flavor explosion that pairs perfectly with hot rice and a dollop of ghee.
This andhra recipe takes 45 minutes to prepare and yields 8 servings. At 83.53 calories per serving with 1.6g of protein, it's a moderately challenging recipe perfect for side.
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Combine and Rest: Immediately pour the hot tempering over the ground gongura paste. Mix everything thoroughly. Let the pachadi rest for at least 30 minutes to allow the flavors to meld together. Serve with hot steamed rice, a dollop of ghee, and a side of sliced onions.
Sauté one finely chopped onion until golden brown and grind it along with the gongura leaves for a different flavor profile. This version has a shorter shelf life.
Replace the dry red chillies with green chillies for a fresher, sharper heat. Sauté the green chillies along with the gongura leaves.
Cook the sautéed gongura mixture with cooked toor dal (pigeon peas) to make a delicious and tangy dal.
Add 2 tablespoons of roasted and coarsely ground peanuts to the final pachadi for a nutty flavor and crunchy texture.
Gongura (sorrel leaves) is an excellent plant-based source of iron, which is essential for producing hemoglobin and preventing anemia.
The high content of Vitamin C in gongura leaves helps in strengthening the immune system and protecting the body against common infections.
Gongura leaves are a good source of dietary fiber, which promotes healthy digestion, prevents constipation, and supports gut health.
These leaves are packed with antioxidants that help fight free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases.
Yes, Gongura Pachadi is quite healthy. Gongura leaves are an excellent source of iron, Vitamin C, and antioxidants. The use of spices like fenugreek and garlic also adds health benefits. However, it is high in sodium and oil, so it should be consumed in moderation as a condiment.
One serving of Gongura Pachadi (about 1/4 cup or 45g) contains approximately 70-80 calories, primarily from the sesame oil used in its preparation.
The most common reason for spoilage is moisture. Ensure the gongura leaves are completely dry before cooking and that no water is added during grinding. Using a clean, dry spoon for serving also helps prolong its shelf life.
While sesame oil provides the authentic taste and acts as a natural preservative, you can use other oils like groundnut (peanut) oil or sunflower oil. The flavor and shelf life might be slightly different.
There are two main varieties of gongura: one with green stems and another with red stems. The red-stemmed variety is generally considered more sour and is preferred for making pachadi, but both can be used.
To reduce the heat, use fewer dry red chillies. You can also use milder varieties of chillies like Kashmiri red chillies, which impart a vibrant color with less heat.
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