Gongura Pachadi Andhra Special | புளிச்சக்கீரை துவையல் | Pulichakeerai Chutney | Sorrel Leaves

Hi friends,Welcome to Madhu Samayal
ANDRA SPECIAL GONGURA PACHADI
It can be stored for 1 week in fridge
sidedish for rice,idly,dosa,curd rice
Gongura leaves(pulicha keerai) is very healthy
It cools the body
rich in calcium and strenghthens the bones
rich in calcium and strenghthens the bones
discard leaves with holes and use only fresh leaves
Pluck only the leaves and not the stem
naatu pulicha keerai will have smaller leaves and
If you get that ,use that .It tastes too good
this keerai is very tangy in taste and so dont add
tamarind to cook with this
1tsp zeera
2 tsp coriander seeds
1/4tsp fenugreek seeds
10 redchillies
5 garlic crushed
4tsp gingelly oil
spices
tear the redchillies into small size
keep in sim flame and saute
5 garlic crushed
more redchillies balances the tanginess of gongura
1 big bunch gongura leaves washed and drained
saute well .It shrinks and gets soft
if you press with spatula the leaves mashes well
gongura is cooked
let it cool down
onions gives extra taste to this pachadi
grind to fine paste
dont add water while grinding
salt as needed
ground to fine paste
4tbs oil
1/4tsp turmeric
2 pinch pepper powder
chilly powder 1tsp
2 pinch hing
1/2tsp mustard
1tsp urad dal
2tsp channa dal
10 garlic cloves
you can crush it and add for enhanced flavor
few curry leaf
spice powders
2 big onion slices
onion absorbs the tanginess of gongura
saute gongura paste
onions should be crunchy and not overcooked
it comes like halwa
each day the taste of this pachadi increases
try this yummy andra gongura pachadi
and share your feedback friends
thanks friends bye
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