• Gongura Pacchadi

  Gongura pacchadi, I am not sure about the English term but scientifically called Hibiscus cannabinus is one popular dish in Andhra. Gongura leaves and green chilies steamed cooked together and grinded with garlic, cumin seeds, gives it a delicious taste.

  
  
  
  July 19th, 2010 Mammu Pickles/Powders, Vegetarian

  Ingredients

  1. Gongura Leaves – 1/2 Pound
  2. Green chilies – 20-30 Thai chilies (adjust for your taste)
  3. Garlic cloves – 2
  4. Onion – 1/2 medium size, chopped
  5. Cumin seeds – 1 tbl sp
  6. Dhaniya/Coriander seeds – 1/2 tbl sp
  7. Chana Dal – 1 tbl sp
  8. Oil – 2 tbl sp

  Cooking Procedure

  1. Add the gongura leaves, green chilies to a pan, sprinkle some water and steam cook for 15 minutes under medium heat. Let it cool.
  2. If you are not sure about the chilies spice level, you can separate the steamed chilies from the gongura leaves.You can add them little by little while grinding until you get the desired spice.
  3. Grind together green chilies, garlic cloves, coriander seeds, half the cumin seeds and salt. You may add very little water if required. Add the gongura and grind for just 2 seconds.
  4. Now heat oil in a pan, add the remaining cumin seeds, chana dal, curry leaves and let the splutter. Now add the gongura mix, chopped onions and turn off the heat immediately.

  Plain Dal(mudda pappu), Ghee and white rice makes a perfect combination for gongura pacchadi.

2 Responses to “Gongura Pacchadi”

1. poonam sayani says:

   August 11, 2010 at 9:43 am

   hi mammu garu,

   mana favourite gongura ki english peru SORREL LEAVES andi..and yeh all ur recipes rock!! good work andi

   Reply
   • Mammu says:

     August 11, 2010 at 3:25 pm

     Thanks Poonam. I am glad I knew the name finally.

     Reply