This is my 1 year Blogging Anniversary Week. On this occasion, I'm going to post two of my Mom's recipes. Pulihora Gongura and Thokkudu Laddu (Bhandar laddu).
When you are talking about Andhra cuisine, gongura pachadi and avakaya have to be mentioned. Pulihora gongura is one of the many variations in which gongura pachadi is enjoyed. I don’t have the exact measurements, but the spices can be adjusted after the pachadi is made.
Gongura leaves – 1 bunch
Tamarind – 1 big lemon ball size
Red chili powder – Use good pickle quality chili powder
Salt – to taste and also for preservation, so use slightly more than you need (check the taste first, it shouldn’t be too salty)
Mustard powder – 1tbsp
For Pulihora popu (tadka)
Chana dal – 1tbsp
Urad dal – 1tbsp
Mustard seeds – 1tsp
Red chilies – 2-3 (depending on the spiciness you need)
Curry leaves – 8-10
Hing – ½ tsp
- Clean the gongura leaves and thoroughly dry them on a clean cloth.
- Heat 1tbsp oil in a pan, sauté the leaves on low heat for about 10 minutes. Remove from heat and allow to cool. I
- n the mean time soak the tamarind in ¼ cup water and bring to a boil and simmer for 5 minutes. Remove and cool.
- After the leaves and tamarind are cool enough to handle, grind along with salt, mustard powder and chili powder to a smooth paste.
- Heat ¼ cup oil (looks like a lot, but this pachadi needs oil to stay fresh longer), add popu ingredients and after the seeds splutter, remove and cool. Add the gongura paste and mix well. Adjust seasoning and enjoy with hot rice and ghee.
I'm sending this to Latha (@Masala Magic) for RCI-Andhra blog event.