Having A Wonderful Summer…Kongura Pachadi

This summer is rolling full of fun and experiments. (More on experiments later ;)….)

The main reason being the trip to my homeland -India. I am back with loads of memories just like the mangoes in this truck. Soo colorful and vibrant 🙂

 

Just like the rain drops in the tree branches after a shower, the taste of home lingers in your tongue even after months.

I sprung like a kid already, when I saw the gongura leaves in Devon – fresh and On Sale ($3.99 when even the wilted ones usually go till 6.99). I bought a bunch, came home and called my mami (Uncle’s wife). The reason is that this is very famous in Andhra and my mami lives in Tirupati, she makes this in the authentic way . She is my inspiration and the standard in our cooking lingo. 🙂 Thanks Radha Mami!

 

well ,on to her notes
Ingredients
1. Gongura /pulicha keerai – 1 bunch
2. Coriander seeds- 1 tablespoon
3. Dried chillies – 15 number
4. Cumin seeds – 1 tsp
5. Mustard seeds – 1 tsp

For Tadka
Mustard seeds – 1 tsp
Oil – 2 tbsp
Garlic pods – 8 number

Method:

Snip the leaves, wash and dry them.

In a heavy bottomed pan, dry roast coriander, cumin, mustard and chillies. Powder them to a fine paste and keep aside.

In the same pan, add 1 or 2 tsp of oil and wilt the leaves till they change color and soften.

Grind the wilted leaves into a fine paste adding no water /minimum water.

Heat oil in another pan, sputter mustard and add minced garlic , followed by the leaf paste and the masala powder. Add salt to taste and turn off the heat.

Kongura pachadi goes well with any rice, roti, dosa ..My favorite is curd rice as you can see the picture. This stays good for 10-12 days provided you added ample oil to preserve it . Mine had no need for excess oil as it was done by the fifth day. 🙂

 

Enjoy the summer while it is there!

Tags: authentic andhra dishChutneyGongurapachadipulicha keeraiSide dishthogaiyalthuvaiyal

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