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White rice, ghee and Gongura pachadi is to die for combination. If you have never tried the Gongura pachadi. , please do so. I can guarantee you will love it.
The shelf life for this pachadi is 2 to 3 days.
Check out my other pachadi recipes here-
- Gongura- 2 medium bunches
- Green chilly- 6 or to taste
- Red onion- 1 diced
- little Tamarind pulp if needed, use cautiously depending upon how sour the Gongura is
- Salt to taste
- Oil – 3 tsps.
Wash the gongura well. Set a side.
In a pan 1/2 tsp of oil and sautee the green chilly. Remove.
In the same pan add 1/2 tsp of oil and sautee the red onion for barely a minute or two. Remove.
In the same pan heat the rest of the oil and add the gongura leaves ( no need to chop) . Sautee for few minutes till the gongura turns soft. Taste the gongura, if you feel you can take little more sourness add some tamarind pulp and mix. Turn off the heat.
In a mortar first grind the green chilly, then add the sautéed gongura and salt. Grind it coarsely. Now add the onion and grind again. Make sure you still have some chunks of onion in the pachadi. No tempering neccesary .
Serve the pachadi with some hot rice and a dollop of ghee.