Gongura ullipaya(onion) pachadi

Gongura ullipaya(onion) pachadi

Gongura ullipaya(onion) pachadi

Ingredients:

Gongura leaves(red sorrel leaves) - 250 grams or 2 bunches.

Roasted jeera methi powder(roasted fenugreek and Cumin powder)-1/2 tablespoon.

Coriander seeds-1 tablespoon.

Cumin-1 teaspoon.

Mustard-1 teaspoon.

Dry red chillies-5 to 6.

Turmeric powder-1 teaspoon.

Curry leaves -10 to 15.

Canola oil-1 and 1/2 tablespoons.

Salt to taste (1-teaspoon).

How to cook gongura:

1. Separate Gongura leaves from bunch and soak in salt water for 5 minutes,and wash thoroughly.
2. Drain all the water,and spread a dry cloth on table,place the leaves on cloth,let them dry in shade until all the water is absorbed to the cloth.
3. Place a cooking bowl and heat it.
4. Fry  green chillies with a drop of oil and remove them.
5. Add oil to same pan ,add cumin,mustard,dry red chillies,coriander seeds,curry leaves ,turmeric powder, when they become light brown ,add gongura leaves,salt,roasted jeera methi powder,mix well.Cook for 8 to 10 minutes or until done.

Ingredients for chutney preparation:

Roasted sesame powder-1/2 tablespoon.
Green chillies -6 to 8
Garlic cloves -2 to 3.
Cooked gongura paste-1/2 cup.
Onions sliced-1/2 cup.
Cumin/jeera-1/2 teaspoon.

Process to blend chutney:

Blend roasted sesame powder,jeera,green chillies and garlic cloves.
Now add cooked gongura paste and sliced onions,run blender button in reverse side for two times.Add salt if required according to taste.
We can preserve this pachadi for two days,enjoy the tangy,crunchy onions in gongura. hot boiled rice and ghee.

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