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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.

Print Recipe
Pulihora Gongura Yum
Pulihora Gongura
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 bunch Gongura leaves
  • 1 Tamarind lemon – big ball size
  • chili powder pickle chili powder Red – Use good quality
  • to taste Salt and – also for preservation, so use slightly more than you need (check the taste first, it shouldn’t be too salty)
  • 1 tbsp Mustard powder
For Pulihora popu (tadka)
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tsp Mustard seeds
  • 2 - 3 chilies (depending on the spiciness you need) Red
  • 8 - 10 Curry leaves
  • ½ tsp Hing
Course condiments
Cuisine andhra
Prep Time 10 minutes
Cook Time 20 minutes
Servings
serving
Ingredients
  • 1 bunch Gongura leaves
  • 1 Tamarind lemon – big ball size
  • chili powder pickle chili powder Red – Use good quality
  • to taste Salt and – also for preservation, so use slightly more than you need (check the taste first, it shouldn’t be too salty)
  • 1 tbsp Mustard powder
For Pulihora popu (tadka)
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • 1 tsp Mustard seeds
  • 2 - 3 chilies (depending on the spiciness you need) Red
  • 8 - 10 Curry leaves
  • ½ tsp Hing
Pulihora Gongura
Instructions
  1. Clean the gongura leaves and thoroughly dry them on a clean cloth.
  2. Heat 1tbsp oil in a pan, sauté the leaves on low heat for about 10 minutes. Remove from heat and allow to cool. I
  3. n the mean time soak the tamarind in ¼ cup water and bring to a boil and simmer for 5 minutes. Remove and cool.
  4. After the leaves and tamarind are cool enough to handle, grind along with salt, mustard powder and chili powder to a smooth paste.
  5. 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.
Recipe Notes

I'm sending this to Latha (@Masala Magic) for RCI-Andhra blog event.

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19 thoughts on “Pulihora Gongura”

  1. Congrats Pavani!!!

    Wish I could get some Gongura here. They are one of my favourite greens. Shall bookmark your recipe. One day.. one day.. 🙂

    -Mathy

  2. Hey Pavani,congrats on your 1st year!gongura pachchadi!the name itself is making me drool all over:)My mother and MIL also make this regularly but they don’t add tamarind to it..my MIL says that tamarind is added to increase the shelf life of the pachchadi..I think that method of making is also a bit different..not sure though:)Great choice for RCI.

  3. Congratulations on your blog anniversary, Pavani! Wishing you many happy years of blogging 🙂 Great idea to celebrate it with some favorite recipes.

  4. hey where did you get gongura from. Is it in Edison? pls do let me know so that I can also do something for RCI. lovely recipes of gongura. BTW my congrats on your one year anniversary. Loved the vankaya recipe too. really mouthwatering.

  5. Hi pavani , Today i did pulihora gongura with white sorrel leaves. I add enough oil just as we add for a pickle . Now my doubt is For how many days this will be good ? and where to store it ,i mean whether to store it in freeze or in a dry place?

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