Gongura Pachadi
There is something about home made ethnic food, its nutritious, delicious and most importantly rekindles the nostalgic past! If you are like me, am sure this humble pachadi will comfort you after a long working day. Not all traditional recipes are hard to prepare…it doesn’t calls for a bulk of ingredients, special cooking tools nor a time consuming process. If you’re lucky enough to procure red sorel leaves,then…its simple to whip. It turned out as a huge success in my home, and I hope you all will enjoy it too.
Ingredients
- 1 bunch red sorel leaves
- 5 dry red chilies
- 1 tsp coriander seeds
- 2 tsp urad dal (black lentils)
- 1 tsp dry coconut
- salt to taste
- 1 pinch asafoetida
- few curry leaves
- 1-2 tsp oil
- tempering spices to garnish
Method
In a wide heavy bottomed pan, heat oil. Add dry toast all the ingredients mentioned above, except tempering spices and sorel leaves. When it is aromatic, add the sorel leaves too. Stir-fry until it wilts and reduces, remove from heat and blend the same. Further, add the tempering spices to it and heat briefly. Allow this to cool down to room temperature, store in an air-tight container.
Gongura pachadi is very nice. It is giving taste even at the tiame of reading without touching it…Very nice. I expect more recepies just like that.
Gandhi
Congrats Malar on this new adventure. May you grow leaps and bounds from here. Love Gongura Pachhadi