Gongura Pachadi

1.  Contributor: • » ηιяυραмα « •
Gongura Pickle nenila chestanu(u can store this for 1 week)

pan lo oil vedi chesi, wash chesina gongura vesi lid pettali..dont add water...konchem ayyaka gongura motham udiki methaga ayipotundi.. add salt, red chillie powder..kalapali baga...
stove pininchi dinchi dantlo garlic vesi popu pettali..

or

mamulu akukura pachadi laga gongura pachadi kuda cheyochu... idi store cheste antha bagundadu..

oil lo dhaniya, jeera, green chillies veyali..avi fry ayyaka, add gongura...tamarind vesukunte vesukovachu.. udikaka mixie lo veyali ..mixie lo vese mundu nuvvula podi, salt add chesukovali..tarvata popu pettali..... pininchi onions vesukunte baguntundi..
idi store cheste antha bagundadu...2 days kanna ekkuva vundadu

Gongura podi kura
oil vedi chesaka, avalu, jeera, onions, red chiilies veyali. avi fry ayyaka gongura veyali..pininchi nanapettina senagapappu(chana dal) veyali..antha udikaka add salt, chiili powder..

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2.  Contributor: Madhuri
Nenu ila chestanu. water taakakunda vunte idi chala rojulu vuntundi...
first leaves anni volichi kadagali and maximum water antha drain ayyi vundali.
konchem oil lo kavlsinanni red chilli, chintapandu, garlic (optional), menthulu (methi powder use chesthe, menthulu ikkada skip chesi powder tarvatha vayochu) vesi veyinchali. you will know by the color of red chilis when to stop. idi teesi pakkana pettali....
malli same pan lo inka konchem oil vesi gongura ni vesi veyinchali. cover cheyanavasaram ledu...idi fry avutundi...madhyalo kaluputhu vundali...gradual ga leaves color maari oil and leaves separate avuthu vuntayi...then you'll know its done ani...incase meeru methi powder vaadithe ippudu leaves fry ayyeppudu last lo (pinch/little more) vesi oka 2 minutes kalipesi inka let the leaves cool down.
blend cheseppudu first fry ayina redchillis, chintapandu, garlic veyali along with salt. Once thats blended well, add the cooled leaves and then blend it again. HTH

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3.  Contributor: Revathi
nenu kuda madhuri cheppina type lone chestanu kaka pote dhaniyalu kuda ekkuva vesi red chilies tho patu fry chesi grind chestanu..dhaniyalu veste gongura pachadi taste chala baguntundi

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4.  Contributor: sushma
Check this recipe.

5.  Contributor: God Might Delay
chk this link
super ga vachindi taste

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6.  Contributor: padma swetha
gongura pickle with raw onions
- gongura leaves wash chesi oil vesina pan lo fry cheyali..tarvatha chalaraka green chillies vesi grind cheyali.salt add cheyali.
ee paste loki talimpu veyali..finally add raw onions..
koncham store cheyali ante pickle for 2-3 days fry onions along with talimpu instead of raw..

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7. Contributor: UJVALA
gongura pachadiki, nenu leaves emi dry cheyyanu; will do like this :
konchem oillo, dhaniyalu, jeera, red chillies, gongura leaves anni saute chestanu, one after another slowly.
once it cools down, will grind it with salt. salt, red chillies, acc., to your taste and spice. grind chesaka, talimpu pedatanu; just regular popu with urad dal, jeera and lil on mustards, and curry leaves.
daantloki, vatti pappu konchem neyyi, sidena, big chunks of onions, unte, untundi majaa... vah reh vah ;)

8. Contributor: $w@pn@
nenaithe same Ujwala cheppina procedure chestha.....but gongura lo 2 varieties untai....pulla gongura and normal gongura....pulla gongura ayithe edges kocham dark red colour lo unati...normal gongura ala undadhu....so nenu normal gongura ayithe tamarind add chestha......naaikaithe ikkada pulla gongura kanipinchaledu...so i always add tamarind...

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