Name: Gonkura Pachadi / Chutney
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 Bunch Gonkura leaves; 8-10 Dry red chillies (adjust according to taste bud); 1 teaspoon Jeera; 1/4 teaspoon Mustard seeds; 1 teaspoon Coriander seeds; 1 Tbsp Chana dal; 1/4 teaspoon Methi seeds; 10 Garlic pods; 2 Tbsp Oil; Salt; For Thalimpu :; 1 Tbsp oil; 1/2 teaspoon Mustard seeds; 1 Dry red chilly; 1/2 teaspoon Jeera; 1 teaspoon Chana dal; Handful of Curry leaves; Less than 1/4 Tsp Hing

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Recipes

When it comes to Andhra cuisine, food is incomplete without Gonkura pachadi which is served with hot rice and ghee. This leaves are widely consumed in Andhra pradesh and very popular dish in all restaurants. In Tamil Nadu, it is called as "Pulicha Keerai". There are two varieties of gonkura available in the market based on the stem ( red and green stem). Red stemmed one is more sour than the green ones. Numerous varieties of dishes can be prepared, out of these sour leaves and it includes both veg and non- veg. Few dishes which are popular and available in Andhra restaurants are Gonkura pappu, Gonkura pachadi, Royyalu gonkura, gonkura mamsam and gonkura chicken. Apart from these, rice varieties and pulusu can also be prepared. It is also a very rich source of Iron, Vitamin C, Folic acid and anti- oxidants. Additionally, its is rich in calcium and very good source of Riboflavin. This is a hot and spicy chutney prepared using red stemmed Gonkura variety. This can be refrigerated for 3-4 days. Chopped onions can also be added in the chutney while serving.

Prep Time 10

Cook Time 15

Total Time 25

Served AsLunch

CuisineAndhra

Servings