Pulihora Gongura Pachadi ( పులిహోరగోంగూరపచ్చడి)
This pickle is famous in Andhra Pradesh and in all Telugu families. This pickle is made with gougura leaves which are sour in taste but when pachadi is made it is delicious and mouthwatering that is enjoyed with rice , ghee and plain dal. This recipe comes from Guntur city in Andhra Pradesh. The leaves are rich in Iron and vitamin C. A part from pachadi , they make dal , tangy soup and many non-veg varieties are also made with gongura combination. This pickle when pickled properly , moisture free than it can be stored all through the year.
Regional Dish: Andhra Pradesh
Cuisine Style: Andhra Pradesh| Cooking Time 30 minutes | Take it with rice | Type Pickle | Shelf Life: 6 months| Quantity: 10 Servings.
Appx. Nutritional values calculated for 1 serving
Calories (30Kcals), Carbohydrates (180.5g), Protein (0.2g), Fat (2g).
- Gongura leaves 4 cups (sorrel leaves)
- Dry Red chilies 4 nos
- Red Chili powder 4 tbsp.
- Tamarind paste or thick pulp 2 tbps.
- Turmeric 1/2 tsp.
- Chana dal 1tbsp.
- Salt 3 tbsp.
- Oil 8 tbsp.
- Garlic pods 10 nos
- Fenugreek seeds 1 tbsp.
- Pluck gongura leaves from the stalks and wash them , then dry them by putting them in a big cloth and taking out all the moisture , once this is done chop them very finely and lay them on any paper , spread them and allow them to dry for at least 1 hour. ( for best results , do the above process a day before night )
- Now pick all the precut and air dried gongura leaves and dry roast them in a pan so that they shrink the size to half add the tamarind pulp and mix well.
- Now take this shrunk leaves in to a big, moisture free bowl.
- Add either peeled garlic or people and crushed garlic in to it.
- Add salt, chili powder, turmeric and mix well.
- Dry roast fenugreek seeds, once cooled make powder and add it to the gongura mixture.
- In a pan heat 8 tbsp. of oil add mustard seeds, dry chilies, chana dal and fry , once they are fried take them off the heat and allow them to cool , once cooled add this oil mixture to gongura and mix well. Note: if needed we can add more oil too.
- Now set this pickle in to a clean and dry glass or ceramic jar and close the lid and put it in a dark place and allow it rest overnight.
- Next day with a clean spoon mix the pickle well and check the taste, if salt or chili powder needs to be added adjust accordingly.
- The hot, spicy, tangy, salt pickle is ready to be enjoyed with steamed rice, ghee and dal.
Variations: Add hing, Add some whole dry chick peas, Add whole and raw fenugreek seeds.