| Recipe Name:
Gonkura pachadi |
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| Category:
Indian Regional |
Sub Category:
Andhra |
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| Prep Time |
Cook Time |
Serves |
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Ingredients: |
| Gonkura leaves |
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2 cups |
| Tamarind- gooseberry sized (soak in 1 tbsp water) |
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| Salt as required |
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| Oil |
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2 tsp |
| Small onions |
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12 (peeled) |
| Big onion |
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1 (diced) |
| Fry in oil and powder in mixie |
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| Red chillies |
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20 to 25 |
| Coriander seeds |
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1 tbsp |
| Urad dhal |
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1 ½ tsp |
| Sesame seeds |
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¾ tsp |
| Cumin seeds |
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¼ tsp |
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Method: |
- Select gonkura, which has red stem. Pluck the leaves alone and wash well.
- Heat 1 tsp of oil in a deep frying pan and fry the leaves till it shrinks.
- Add little water to cook. Close with a lid while cooking.
- Stir in between, when complete moisture is absorbed remove from fire.
- Add the soaked tamarind in this and allow the mixture to come to room temperature.
- Using a pestle pound the cooked leaves, salt, powdered ingredients and pound well till everything blends well.
- Add chopped big onion pieces and crush coarsely.
- Mix peeled small onion and take it in a vessel, with little washed water.
- Heat rest of the oil, season with mustard and pour on top of pachadi with little powdered asafetida. Mix well. Serve with hot cooked rice.
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