Gongura Pachadi Recipe | Red Sorrel leaves Chutney Recipe

              Gongura Pachadi Recipe | Gongura Chutney Recipe
How to make Gongura pachadi  Recipe | Gongura Chutney Recipe or Red Sorrel Leaves Chutney

 Gongura pachadi, Gongura chutney or red sorrel leves chutney is tasty and spicy.This chutney is popular across South Indian and especially in Andhra pradesh. This chutney  blended with red chilies and sesame seeds and enhances the unique flavor.
There are many versions of preparing this chutney. Today I am going to share one of them
 Ingredients :

• Gongura /Red sorrel - 2 bunches
• Red chilies - 6
• Coriander seeds - 2 tsps
• Sesame seeds - 2 tsps
• Garlic pods
• Roaste methi powder ( memthi podi ) - 1/2 tsp
• A pinch of asafoetida ( Hing ) or Inguva
• Oil - 1 & 1/2 tbsps
• Salt as needed
• For seasoning  :
• Mustard seeds - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1  

Method :

1. Separate the gongura leaves from the stem. 
2. In a bowl of water add 2 spoons of salt and soak the gongura leaves for 5 minutes. By doing so,if there are insects or impressions of pestisides might be removed.
3. Spread them on a sheet or towel under fan.
4. Peel the skin of the garlic pods.
5. Dry roast the coriander seeds ( dhaniyalu ) and methi seeds . 
6. Dry roast the sesame seeds as well.
7. In a pan heat 1 table spoon of oil , add the gongura leaves and fry until soft. Set aside.
8. In the same pan add some oil and fry the garlic pods until golden brown.Set aside in a plate.
9. In the same pan fry the red chilies, coriander seeds,  methi seeds and sesame seeds and fry for few minutes.
10. When they cool down add them to mixer and make a coarse powder and remove from the mixer jar.
11. In the same mixer jar grind the gongura leaves to a coarse paste.If the gongura leaves are too soft no need to grind any more.
12. In a pan heat some oil and fry the mustard seeds,chana dal , urad dal,  broken red chili pieces and hing .
13. Add the seasoning and and garlic pods to the gongura chutney and fry well.
14. Now the gongura chutney is ready to serve.
15. Serve the gongura chutney with steamed rice along with raw onion pieces and fried green chili slices.

                            

                    
                             

Gongura Pulusu | Roselle leaves soup

 How to make Gongura pulusu | Gongura nuvvula pulusu

    Treat your taste buds with this tangy and spicy Gongura leaves /roselle leaves pulusu / rasam .The combination of gongura leaves ,seasame seeds and garlic pods enhances the flavor of gongura pulusu. This gongura leaves pulusu tasts well with hot rice and roti. This gongura pulusu is one of the  traditional Andhra recipe.


 Ingredients :

•  Gongura leaves - 2 cups 
• Green chilies - 2
• Red chilie - 1
• Sesame seeds - 1 tbs
• Onion - 1
•  Garlic pods 
• Oil - 2 or 3 tsps
• Salt as needed
• A pinch of asafoetida ( hing ) or inguva
• A pinch of turmeric
• Water - 1 cup

Method :

1. Wash the gongura and separate the leaves from its stem.
2. Cut the onions like cubes.
3. Peel the skin of garlic pods.
4. Cut the green chilies like slices.
5. Dry roast the sesame seeds and 2 red chilies 
6. Grind like a coarse powder.
7.  Heat oil in a kadai ,add mustard seeds, when they splutter add cumin seeds, red chili pieces and hing ( asafoetida ).
8. Add garlic pods, green chilies ,onion cubes fry for few more minutes.
9. Now add turmeric powder.
10. Add gongura leaves and fry until they turn soft.
11. Now add a red chili powder and sesame seeds powder to it.
12. Add a glass of water and cook for few minutes.
13. Serve hot. 

                                             

                                                      

Dondakaya pachadi | Dondakaya kothimeera pachadi recipe| Tindora/Ivygourd Chutney with coriander leaves

Tindora / Ivy gourd chutney recipe with coriander combination | Dondakaya pachadi recipe with coriander leaves.

Dondakaya pachadi with kothimeera combination

 I like to prepare different variations of chutney recipes.  This is one of  the simple and tasty chutney with a combination of Ivy gourd/dondakaya or tindora and green chilies and coriander leaves.This chutney is spicy condiment  and paired with steamed rice with a dollop of ghee. There are so many combinations like tindora and kobbari chutney, tindora and tomato , tindora and raw mango chutney etc., This chutney is the one of the favorite chutney of my family. Try this spicy and tasty chutney in your kitchen too.

             Ingredients :

• Dondakaya or Ivygourd - 10 or 15 nos.
• Green chilies - 2
• Soaked tamarind - 1/2 lemon sized
• Salt to taste
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds ( jeera ) - 1/2 tsp
• Red chili - 1
• Urad dal ( minapa pappu ) - 1 tsp
• A sprig of curry leaves

Method :

1. First of all, wash the Ivy gourd / dondakayalu and cut them into small pieces.
2. Cut the green chilies into pieces.
3. In a pan heat the oil, add mustard seeds, cumin and urad dal ,hing/ inguva (asafoetida ) and curry leaves. Set aside the tempering.
4. In the same pan add the green chilies,Ivy gourd pieces fry until the raw smell disappear.
5. Now add soaked tamarind and coriander leaves and cook for few more minutes.
6. Take it in a mixer jar and make a fine paste.
7. Take the chutney in a bowl and mix the tempering.
8. Serve this chutney with hot rice or dosa.

                       

My youtube channel video:

                             


      

Capsicum Masala Curry Recipe | How to make capsicum masala curry

 Capsicum masala curry | How to make capsicum masala curry | Shimla mirch curry
 how to prepare capsicum curry for rice and roti.

                                          

Capsicum masal curry

                
Masala Curry  with capsicum or shimla mirchi has a unique flavor. We can mix this vegetable with any other vegetables like potato, tomato and beans. Here Iam sharing simplified version of green capsicum masala curry aka shimla mirch curry. This capsicum masala curry goes well with rice, pulkha, roti etc.,

 Ingredients :

• Capsicum - 1/4 kg
• Onions - 2 big sized
• Green chilies - 4 
• Ginger garlic paste - 1 tsp
• Garam masala - 2 tsps
• Coriander powder- 1 tsp
• Cashenut powder - 1 tsp
• Salt to taste
• Oil - 1 tbsp
• Coriander leaves for garnishing

Method :

1. In a mixer jar ,grind the onions, green chilies and coriander powder to a smooth paste.
2. Heat oil in a pan, add the capsicum  slices and fry well.
3. Add ginger garlic paste and fry well.
4. Then add  the above paste fry until it turns translucent. 
5.  Cook in low flame.
6. Cover and cook for 10 minutes. Stir in between.
7. Finally add garam masala and mix well and cook for 2 more minutes.
8. Garnish with coriander leaves and serve hot with rice or roti. 

                                               

 

Bendakaya deep fry | How to make bhindi fry | How to make okra fry

How to make bhindi fry recipe | Kurkure Bhindi recipe | How to make okra fry recipe | Bendakaya vepudu recipe | Ladies finger fry recipe

Bendakaya  deep fry or Vendakkaya deep fry or okra fry is a side dish for hot rice, tomato pappu or  sambar . This crispy bendakaya vepudu or ladies finger fry  is ideal for lunch. 

Ingredients ; 

• Ladies finger / Bendakayalu - 1/4 kg
• Pallies / groundnuts - handful
• Oil for deep fry
• Salt to taste
• Red chili powder - 1 tsp

Method ;

1. Wash and wipe the bendakayalu / okra.
2. Cut them into round pieces.
3. Heat oil in a pan for deep fry.
4. Fry the groundnuts and keep aside.
5.  In the same pan fry the okra / bendakayalu until crunchy.
6. Remove from the oil and place them on a paper towel to absorb the excess oil.
7. Store the hot oil in a stainless steel container for further use.You can reuse the oil up to 2 times.
8. In the same pan again add the fried okra and add the fried pallies, salt and red chili powder and mix thoroughly.
9. Place the bendakaya fry in a bowl and serve hot with steamed rice and dal. 

                       

 

Yellow Cucumber Chutney Recipe | Dosakaya Mukkala Pachadi Recipe

 Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

https://youtu.be/1b1AZWUhVKA

                   

Yellow cucumber slices chutney or Dosakaya mukkala pachadi is traditional and tasty dish .  We can make this chutney in various types. Here I am sharing a delicious cucumber slices aka dosakaya mukkala pachadi in my own style.
 

Dosakaya mukkala pachadi / Yellow cucumber chutney

  Ingredients :

• Yellow cucumber - 1 
• Green chilies - 2 or 3
•  Red chili - 1
•  Tamarind - small lemon sized
• salt to taste
• oil - 1 tbsp

Method ;

1. Peel the skin of the yellow cucumber.
2. You should taste a slice of  cucumber if it is bitter. Because some are in bitter taste .If it is bitter don't consume it.
3. Remove the skin and the cut them into small pieces.
4. Fry them in a pan by adding a little bit of oil.
5. Keep half portion of pieces in a bowl.
6. In a mixer jar add remaining portion of cucumber pieces, soaked tamarind,red chilies, green chilies,coriander leaves ,salt and make a coarse paste.
7. Now heat oil for seasoning. Add mustard seeds,jeera seeds and curry leaves and fry well.
8. Now add the seasoning and paste to the remaining cucumber pieces and mix thoroughly
9. Now the yellow cucumber chutney / Dosakaya mukkala pachadi is ready to serve.
10. .Goes well with steamed rice .