Andhra Pradesh

Gongura pachadi

Name: Gongura pachadi
Total time: 35 min
Yield: 8 servings
Cuisine: Andhra
Ingredients: 2 large bunches leaves only gongura leaves (roselle leaves); 3 tbsp gingelly oil sesame oil; 8 to 10 Guntur dried red chilli; 2 tsp coriander seeds; 1/2 tsp cumin seeds; 1/4 tsp fenugreek seeds; 10 cloves divided garlic; 1 1/2 tsp salt; 1/2 tsp mustard seeds; 1 tsp chana dal (split chickpeas); 1 tsp urad dal (split black gram); 1 sprig curry leaves; a pinch asafoetida

Sour leaves, fiery chillies, a garlic tempering. Andhra in a jar, and it does not whisper.

35 minTime

2 gProtein each

hotSpice

The leaf Andhra calls its own3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

88kcalsame

2 gproteinsame

2 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Gongura leaves (roselle leaves)2 large bunches, leaves only

Sesame oil3 tbsp, gingelly oil

Dried red chilli8 to 10, Guntur

Coriander seeds2 tsp

Cumin seeds½ tsp

Fenugreek seeds¼ tsp

Garlic10 cloves, divided

Salt1½ tsp

Mustard seeds½ tsp

Chana dal (split chickpeas)1 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Method

6 steps

1Pick the gongura leaves off the stems, wash them and spread them on a cloth to dry completely.
2Heat 1 tsp of the oil and roast the red chillies, coriander seeds, cumin and fenugreek on low heat. Cool.
3In 1 tbsp oil, cook the leaves on medium heat, stirring, until they collapse into a dark mush.
4Grind the roasted spices with the salt and half the garlic to a coarse powder. Add the cooked leaves and pulse to a coarse paste.
5Heat the remaining oil. Add mustard, chana dal, urad dal, the rest of the garlic, curry leaves and asafoetida. Pour over the pachadi and mix.
6Cool completely and store in a clean, dry glass jar in the fridge. Use a dry spoon every time.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh

Gongura pachadi

Sour leaves, fiery chillies, a garlic tempering. Andhra in a jar, and it does not whisper.

35 minTime

2 gProtein each

hotSpice

The leaf Andhra calls its own3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

88kcalsame

2 gproteinsame

2 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Gongura leaves (roselle leaves)2 large bunches, leaves only

Sesame oil3 tbsp, gingelly oil

Dried red chilli8 to 10, Guntur

Coriander seeds2 tsp

Cumin seeds½ tsp

Fenugreek seeds¼ tsp

Garlic10 cloves, divided

Salt1½ tsp

Mustard seeds½ tsp

Chana dal (split chickpeas)1 tsp

Urad dal (split black gram)1 tsp

Curry leaves1 sprig

Asafoetidaa pinch

Method

6 steps

1Pick the gongura leaves off the stems, wash them and spread them on a cloth to dry completely.
2Heat 1 tsp of the oil and roast the red chillies, coriander seeds, cumin and fenugreek on low heat. Cool.
3In 1 tbsp oil, cook the leaves on medium heat, stirring, until they collapse into a dark mush.
4Grind the roasted spices with the salt and half the garlic to a coarse powder. Add the cooked leaves and pulse to a coarse paste.
5Heat the remaining oil. Add mustard, chana dal, urad dal, the rest of the garlic, curry leaves and asafoetida. Pour over the pachadi and mix.
6Cool completely and store in a clean, dry glass jar in the fridge. Use a dry spoon every time.

Serve it like this

Serve hot on a plate, with a few fresh coriander leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gongura pachadi

Make it your way

Ingredients

Method

Gongura pachadi

Make it your way

Ingredients

Method

Make it a meal