Two Gongura Recipes - How to make tasty Gongura chutney & Gongura pappu at home?
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#gongurapachadi#gongurachutney#gongurapappu
How to make tasty Gongura chutney & Gongura pappu at home?
Gongura pachadi/chutney and gongura pappu are very popular cuisines in Andhra pradesh. The gongura pachadi is best served with hot rice and ghee. It also goes well with dosa, roti and parathas. The best part of this is that once this pachadi/chutney is prepared , it ca be easily stored for months at room temperature.
Pulicha keerai/Pinde soppu/Gongura pappu goes well with ragi kali/ragi mudde and jollad roti.
In gongura pachadi, i don't use tamarind pulp or juice because cooking time is more and shelf life is less. So I always roast tamarind in hot oil for few seconds. Garlic can be used in both the recipes if required.
Gongura is referred as Sorrel leaves in English, Pulicha keerai in Tamil and pinde soppu in Karnataka. Sorrel leaves are rich in vitamins and antioxidants. These leaves are usually tangy in taste. There are two varieties- One with red coloured stem and the other with green coloured stem.
📌Ingredients- Gongura pachadi/chutney
Gongura chopped 4 cups
Fenugreek 1/4 tsp
Red chili 20-22 nos.
Tamarind 1 lemon size
Mustard 1 1/2 tsp
Turmeric powder 1/4 tsp
Hing 1/2 tsp
Salt 2 tsp approx.
Oil 1/4 cup+ 2 tsp
Preparation time 5 min.
Cooking time 15 min.
Makes 1 cup
📌Procedure for Gongura pachadi / chutney
Step 1
Remove stem from gongura leaves. Rinse thrice and dry it wrapped in cotton cloth for 2-3 hours in shade. .
Step 2
Chop gongura leaves finely
Step 3
Dry roast fenugreek seeds.Add 2 tbsp oil in a pan and roast red chili and remove from oil. Add tamarind small pieces and roast for 30 secs and remove. Dry grind all roasted ingredients in room temperature.
Step 4
Add 2 tbsp oil in a pan and add mustard seeds.Let it splutter. Add chopped gongura and turmeric powder.Saute for few minutes until the quantity reduces and looks mushy.
Step 5
Add coarsely ground roasted ingredients and salt. Add 2-3 tsp of oil as required. Stir continuously.It changes to dark colour in 3-4 minutes. Turn off stove. Gongura pachadi/chutney is ready.
Store in a glass bottle. It can be used for months.
📌Ingredients for Gongura pappu
Gongura chopped 4 cups
Fenugreek 1/4 tsp
Red chili 20-22 nos.
Tamarind 1 lemon size
Mustard 1 1/2 tsp
Turmeric powder 1/4 tsp
Hing 1/2 tsp
Salt 2 tsp approx.
Oil 1/4 cup+ 2 tsp
Preparation time 5 min.
Cooking time 15 min.
Makes 1 cup
📌Procedure for Gongura pappu
Step 1
Remove stem from gongura leaves. Rinse thrice and chop nicely.
Step 2
Heat oil in a pan.Add mustard and let it splutter.Add red chili, chana dal and urad dal and roast until golden brown. Add chopped green chili,hing and curry leaves.
Step 3
Add chopped gongura,turmeric powder and red chili powder. Mix it well. Add sufficient water and cook for 5 minutes.
Step 4
Add cooked tur dal and salt. Boil for few more minutes. Add water as required
Tangy and spicy gongura pappu is ready. In this recipe you can add onion and garlic if required as per individual's taste preferences.
📌Music https://www.bensound.com
📌 ("Royalty Free Music from Bensound")
************************************************************************
📌web site: http://www.vasuhomeideas.com
📌Face book: Facebook: vasuhomeideas
📌Instagram: Instagram: vasuhomeideas
📌YouTube: vasumathiraghavan
📌Pinterest: Pinterest: vasumathiraghavan
********************************************************************
How to make tasty Gongura chutney & Gongura pappu at home?
Gongura pachadi/chutney and gongura pappu are very popular cuisines in Andhra pradesh. The gongura pachadi is best served with hot rice and ghee. It also goes well with dosa, roti and parathas. The best part of this is that once this pachadi/chutney is prepared , it ca be easily stored for months at room temperature.
Pulicha keerai/Pinde soppu/Gongura pappu goes well with ragi kali/ragi mudde and jollad roti.
In gongura pachadi, i don't use tamarind pulp or juice because cooking time is more and shelf life is less. So I always roast tamarind in hot oil for few seconds. Garlic can be used in both the recipes if required.
Gongura is referred as Sorrel leaves in English, Pulicha keerai in Tamil and pinde soppu in Karnataka. Sorrel leaves are rich in vitamins and antioxidants. These leaves are usually tangy in taste. There are two varieties- One with red coloured stem and the other with green coloured stem.
📌Ingredients- Gongura pachadi/chutney
Gongura chopped 4 cups
Fenugreek 1/4 tsp
Red chili 20-22 nos.
Tamarind 1 lemon size
Mustard 1 1/2 tsp
Turmeric powder 1/4 tsp
Hing 1/2 tsp
Salt 2 tsp approx.
Oil 1/4 cup+ 2 tsp
Preparation time 5 min.
Cooking time 15 min.
Makes 1 cup
📌Procedure for Gongura pachadi / chutney
Step 1
Remove stem from gongura leaves. Rinse thrice and dry it wrapped in cotton cloth for 2-3 hours in shade. .
Step 2
Chop gongura leaves finely
Step 3
Dry roast fenugreek seeds.Add 2 tbsp oil in a pan and roast red chili and remove from oil. Add tamarind small pieces and roast for 30 secs and remove. Dry grind all roasted ingredients in room temperature.
Step 4
Add 2 tbsp oil in a pan and add mustard seeds.Let it splutter. Add chopped gongura and turmeric powder.Saute for few minutes until the quantity reduces and looks mushy.
Step 5
Add coarsely ground roasted ingredients and salt. Add 2-3 tsp of oil as required. Stir continuously.It changes to dark colour in 3-4 minutes. Turn off stove. Gongura pachadi/chutney is ready.
Store in a glass bottle. It can be used for months.
📌Ingredients for Gongura pappu
Gongura chopped 4 cups
Fenugreek 1/4 tsp
Red chili 20-22 nos.
Tamarind 1 lemon size
Mustard 1 1/2 tsp
Turmeric powder 1/4 tsp
Hing 1/2 tsp
Salt 2 tsp approx.
Oil 1/4 cup+ 2 tsp
Preparation time 5 min.
Cooking time 15 min.
Makes 1 cup
📌Procedure for Gongura pappu
Step 1
Remove stem from gongura leaves. Rinse thrice and chop nicely.
Step 2
Heat oil in a pan.Add mustard and let it splutter.Add red chili, chana dal and urad dal and roast until golden brown. Add chopped green chili,hing and curry leaves.
Step 3
Add chopped gongura,turmeric powder and red chili powder. Mix it well. Add sufficient water and cook for 5 minutes.
Step 4
Add cooked tur dal and salt. Boil for few more minutes. Add water as required
Tangy and spicy gongura pappu is ready. In this recipe you can add onion and garlic if required as per individual's taste preferences.
📌Music https://www.bensound.com
📌 ("Royalty Free Music from Bensound")
************************************************************************
📌web site: http://www.vasuhomeideas.com
📌Face book: Facebook: vasuhomeideas
📌Instagram: Instagram: vasuhomeideas
📌YouTube: vasumathiraghavan
📌Pinterest: Pinterest: vasumathiraghavan
********************************************************************
4 سال پیش
در تاریخ 1399/04/29 منتشر شده
است.
275
بـار بازدید شده