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.
- 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
- 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.