GONGURA CHUTNEY/PACHHADI

Gongura pacchadi is quintessentially Andhra cuisine along with aavakaaya pacchadi (pickle). While it has many culinary uses, the most popular is the pickled version. I don’t think any authentic Andhra spread is compete without Gongura Pachadi

INGREDIENTS:

Gongura Leaves (Hibiscus cannabinus) 2 bunches
Green Chillies 5-6
Garlic 1 pond
Jera 1 tsp
Ginger Small piece
Coriander Leaves 1 small bunch
Salt For taste

For Seasoning:
Channa Dal 1tbsp
Ur ad Dal 1 tbsp
Mustard Seeds 1 tsp
Jeera 1tsp(optional)
Dry Red chilies 1 or 2
Curry Leaves 2 Stems
Turmeric/haldi/pasupu
PROCESS:

First take pressere cooker ,put the Gongura Leaves with little bit water and salt boil them

Let it cool down take them out,take the blender put all other ingrediants like jeera,ginger,garlic,salt,chillies make smooth paste and add the gongura leaves,coriander leaves

Heat oil in a pan and do the seasoning by adding red chillies, channa dal, urad dal, jeera, mustard seeds and curry leaves.

Add chopped onions,1 pinch turmeric fry on the medium flame until the onions become crisp

Add gongura paste fry for 1-2 min and remove from heat

Serve with hot rice,mudda pappu,papad