Gongura pachadi or gongura pickle is widely made pickle all across andhra pradesh mainly across the andhra region… It is eaten as a side dish with roti or rice. Gongura is a green leafy veggie thats called as pulicha Keerai in Tamil. This Gongura Pachadi comes together with a whole rich of flavours and spices.

Prep Time : 25 mins        Cooking Time : 25 mins

Ingredients :

Gongura : 1 bunch

Tamarind : lemon size

Garlic : 15 pods

Coriander Seeds : 2 tbsp

Methi Seeds : 1tsp

Oil : 2 tsp

Salt to taste

To Tempering :

Gingelly oil/sesame oil : 1/2 cup

Mustard seeds : 1 tsp

Urad dal : 1 tsp

Cumin Seeds : 1 tsp

Garlic : 10 chopped

Hing : 1 tsp

Turmeric powder : 1 tsp

Red Chilly powder : 2 tsp

Dry red chilly : 5-6 nos

Curry Leaf : 1 spring

Method:

1. The leaves should not contain any moisture content for making pickle. The leaves should be first washed well and dried, then start the cooking process as water or moisture in pickles spoils the pickles.
2. Once leaves dried fully, chop them nicely.  Heat pan, fry chopped leaves with 2 tsp of oil till it becomes dry. Set aside.

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3. Take tamarind and garlic in a sauce. Add some water, allow it to cook for 10 mins.

4. Allow it to cool down completely. Then make a paste, set aside.

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5. For spice powder, which gives aroma and flavor to the pickle. Dry roast coriander seeds and methi seeds. Once cool down, make a powder. Set aside.

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6. Now will come to final step. Take all ingredients ready. Heat gingelly oil in a pan. Then add ingredients to tempering one by one.

7. Now mix in tamarind and garlic paste, fried gongura leaves, and spice powder with required salt. Mix well all to combine.

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Done. Your gongura pickle or pachadi is ready to serve with rice or roti.