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Gongura pachadi / Pulicha Keerai kadayal is a popular Andhra dish & Tamil nadu
Gongura leaves are sour in taste and is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi.
Gongura pachadi tastes great with white rice, idly and dosa. The tangyness of pulichakeerai kadayal compliments well with curd rice
Ingredients:
Onion 1 big size
Green Chili 10 pcs
Pulicha keerai / Gongura 1 bunch
Dry Red Chili 10pcs
Coriander seeds 4 tbsp
Asafoetida 1tsp
Vadagam 2 tsp
Garlic 5 cloves
Salt per taste
To Prepare Vengaya vadagam :
Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.
Methods:
Pressure cook till one or two whistles pulicha keerai, chopped onions and green chilli wait till the pressure releases
Heat the pan ad dry red chili and coriander seed sauté for two and grind it to rough consistency
Hand grind the pulicha keerai mix using a mud pot and a mathu , add salt per taste, Asafoetida, grinded red chili powder & coriander seed . Grind to thick consistency
Heat a separate pan, add oil once boil switch off stove, splutter vadagam and garlic cloves
Add the seasoning to the gongura mixture and mix well
Your Pulicha keerai kadayal / gongura pachadi is ready.
Gongura leaves are sour in taste and is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi.
Gongura pachadi tastes great with white rice, idly and dosa. The tangyness of pulichakeerai kadayal compliments well with curd rice
Ingredients:
Onion 1 big size
Green Chili 10 pcs
Pulicha keerai / Gongura 1 bunch
Dry Red Chili 10pcs
Coriander seeds 4 tbsp
Asafoetida 1tsp
Vadagam 2 tsp
Garlic 5 cloves
Salt per taste
To Prepare Vengaya vadagam :
Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.
Methods:
Pressure cook till one or two whistles pulicha keerai, chopped onions and green chilli wait till the pressure releases
Heat the pan ad dry red chili and coriander seed sauté for two and grind it to rough consistency
Hand grind the pulicha keerai mix using a mud pot and a mathu , add salt per taste, Asafoetida, grinded red chili powder & coriander seed . Grind to thick consistency
Heat a separate pan, add oil once boil switch off stove, splutter vadagam and garlic cloves
Add the seasoning to the gongura mixture and mix well
Your Pulicha keerai kadayal / gongura pachadi is ready.
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