Our very own Andhra Gongura Pachadi makes me drooling. I love gongura in any way it is made. Andhra people loves gongura pachadi. Gongura is available in two varieties , white and red. You can make gongura pachadi, gongura pappu, gongura mutton , gongura chicken , gongura fried rice and gongura pickle. My family loves gongura and I all these varieties using gongura. Even my daughter a very picky eater and veggie hater also loves this gongura pachadi 🙂
At this point you can either return the pachadi back to the stove and fry for few more minutes on very low flame or you can serve as is.
Andhra Gongura Pachadi
- Gongura Leaves
- Green Chillies ( you can use red chillies)
- Garlic Pods ( I used one big garlic. Use according to your taste)
- Mustard seeds 1 tsp
- Cumin seeds 1 tsp
- Onions 1
- Hing a pinch
Heat a pan and add oil. You will need additional oil for tadka or tampering or popu.
When oil is hot add green chillies.Fry for few minutes.
When green chillies are fried add garlic pods.Saute for few 3-4 minutes.
Now add gongura leaves.Cook for few minutes on medium flame.
They will reduce in volume and change the color from green to brownish color.
Now blend all the ingredients in a blender or mixie to fine paste or coarse paste.
Meanwhile add oil to another pan for tampering.
This gongura pachadi needs more oil. Don't cut your oil be generous 🙂
Add mustard seeds , when they crackle add cumin seeds and add chopped onions to it.
You can avoid frying onions and add them directly to pachadi.
Add hing to the oil. Now pour this tadka to gongura pachadi.
Andhra Gongura Pachadi is ready. Enjoy!