Pulihora Gongura

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.

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 i...

Pulihora Gongura

Summary

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  • Coursecondiments
  • Cuisineandhra
  • Yield6~8 serving s 6~8 serving
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Gongura leaves
1 bunch
Tamarind – big lemon ball size
1
Red chili powder – Use good pickle quality chili powder
Salt – also for preservation, so use slightly more than you need (check the taste first, it shouldn’t be too salty)
to taste and
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

Steps

  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.
Pulihora Gongura

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

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