Method Literally, what pachadi means is extremely interesting - it means food that`s prepared after hard-core pounding. Of course the Gongura Pachadi does not require any pounding and can be prepared easily. Pachadi is prepared in different styles in different regions but the one prepared in Andhra Pradesh owes its own name to a unique food list. Very similar to a raita the pachadi is a side dish quite popular in the southern regions of India.
No Telugu meal is served without Gongura pickle. This Telangana dish is definitely an interesting eat and would fit the palate well of any gourmand. The leaf as such is popular in Tamil Nadu and Karnataka too. Known as Puleechakeerai in Tamil Nadu, the Gongura is highly nutritious. A rich source of iron, the leaf is consumed by many in the north-eastern states of India too. However, not much is known about its usage in several dishes.
The Gongura Pachadi is an instant pickle with low shelf life.
1) Wash the gongura leaves well to remove any grime. Chop the gongura leaves and keep aside.
2) Heat oil in a wok and to it add mustard seed, fenugreek seed, curry leaves, cumin, slit chilly and temper till it starts crackling.
3) To the crackling ingredients add the ginger and garlic paste.
4) Once you get the aroma add the leaves along with some salt and cover the wok with a lid. Cook for 10 minutes stirring at regular intervals.
5) After 10 minutes remove the lid and let the leaves continue cooking on simmering heat till the water evaporates.
6) Once the water has evaporated and the oil surfaces the pachadi is ready.
1) The above gongura pachadi will stay good only for a day or two. However if you`d like to pickle the pachadi it is important you follow these steps:
a) Temper the ingredients and keep aside.
b) Roast the coriander seed, urd dal, chana dal, garlic, ginger, dry red chilies(10-15), ginger and garlic. When brown let it cool down a bit and then grind it to a fine powder.
c) In a wok add some oil and chuck the gongura leaves and cook till it leaves water and it all evaporates.
d) Add the cooked leaves to the powdered ingredients and grind it coarsely.
e) Add the tempered ingredient to the coarsely ground leaves. Mix well and once completely cooled down bottle it up.
f) The pickle will stay good for up to 3 weeks stored in refrigerator.
2) When using dry red chilly especially for pickling purpose the oil should be increase by quarter cup as dry chilly would take in more oil.
3) Ensure that none of the ingredients are added to each other while they are extremely hot as while cooling down that would release some water and could increase the chances of the pachadi going bad.