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28 states: How to make Andhra special Gongura Pachadi

January 28, 2014 13:24 IST

We had asked you, dear readers, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. We began with Maharashtra's Thalipeeth. Today we bring you the recipe of Gongura Pachadi from Andhra Pradesh.

Nothing can possibly prepare you for the diversity of India and its cuisines.

Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.

We have, as always, been inundated with your responses. Today we bring you this recipe of Andhra Pradesh's Gongura Pachadi sent to us by Aruna Panangipally:

Nothing defines Andhra food the way Gongura Pachadi does.

In the famous Telugu movie, Mayabazar, there is a scene in which the groom’s party creates a ruckus saying that the impending meal lacks Shakhambari Devi Prasadam (aka Gongura).

Here is the recipe!

Ingredients

Gongura or Ambadi: 3 large bunches (8 packed cups)
Red Chilies: 12 to 15
Oil: 6 tbsp
Garlic flakes (optional): 10 to 12
Mustard seeds: 1 tsp
Salt to taste

Method

Pick the leaves off the stalk and wash them.
Spread the leaves over a thin cotton cloth or newspaper.
Let the leaves to dry overnight (at least 8 hours).
In a heavy bottomed kadai, heat about 4 tbsp of oil over medium heat.
Add the red chilies and fry for a minute.
Take out the red chilies and set aside.
If you are using garlic, then, in the same oil, fry the garlic flakes till they are brown.
Take out the garlic flakes and set aside.
To the oil, add the leaves and fry till the leaves are soft and reduce to 1/2 of the original volume.
Set the fried gongura aside to cool completely.
Grind the fried leaves, chilies, and garlic along with enough salt to a smooth paste.
Remove the ground Gongura Pachadi into a bowl.
In a ladle or small kadai, heat about 2 tbsp oil.
Add mustard seeds.
When the seeds splutter, add the seeds and oil to the Gongura Pachadi.
Mix well.
Store in an air-tight bottle.
Serve with hot rice and gingelly (sesame) oil.

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