Gongura Pachadi (Pickle)


Image Courtesy By: Suhasini


1. (3 stems) Gongura leaves 

2. 25 Red chillies

3. 10 Garlic cloves 

4. 5 stems curry leaves 

5. 1 teaspoon dhaniya 

6. 2 teaspoons cumin seeds

7. 2 teaspoons mustard seeds

8. 2 teaspoons urad dal 

9. 1 teaspoon turmeric

10. 2 teaspoons salt 

11. Oil as required



1. Clean gongura leaves and dry them over night.


2. In a pan, heat 2 teaspoons of oil and fry red chilles, garlic cloves, cumin seeds, dhaniya seeds, turmeric and keep aside until it becomes cool.


3. Now in the same pan, heat 2 teaspoons of oil and fry gongura leaves until it cooks and keep aside until it cools.


4. Take a grinder jar, add fried ingredients and 2 teaspoons of salt (according to taste) and grind them smooth.




For Tempering:

1. Heat oil in a pan, add 2 red chillies, 2 garlic cloves, pinch of turmeric, mustard seeds, cumin seeds, urad dal, chana dal and currry leaves. (add asafoetida if required). 


2. Add the tempering to the ground paste and the southern style gongura pachadi(pickle) is ready.


3. Tastes delicious when served with hot rice, ghee and onions.