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Gongura pandu mirapakaya nilva pachadi
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Gongura Pandu Mirapakaya Nilva Pachadi
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Gongura Pandu Mirapakaya Nilva Pachadi is atraditional Indian chutney made with a combination of ingredients Gongura(Sorrel leaves) and Pandu Mirapakaya (Red Chilli) as the main ingredients.

Course: Pickle
Cuisine: Andhra
Keyword: Gongura Pandu Mirapakaya Nilva Pachadi
Servings: 1 Medium Jar
Author: Uppada Lakshmi
Ingredients
  • Red chillies – 250 gms.
  • Gongura/ red sorrel leaves – 3 bunches
  • Oil – 100 ml.
  • Tamarind - fist full
  • Crystal salt – ½ cup
  • Garlic cloves – 20-25 No.
  • Fenugreek and mustard powder – 1 ½ tbsp.
  • Whole urad dal/ minapa gullu – 1 tbsp.
  • Chana dal – 1 tbsp.
  • Mustard seeds – ½ tbsp.
  • Dry red chillies – 4 No.
  • Curry leaves – 2-3 tbsp.
  • Asafoetida/ hing – a pinch
Instructions
  1. Red peppers should be thoroughly cleaned before drying under a fan or in the shade. Make two cuts in them.
  2. Red chillies are added to a skillet with 2-3 tbsp. oil, fry for a while, then transferred to a plate.
  3. Red sorrel leaves can be picked and cleaned in water. Put them on top of a clean cloth and dry them with a fan until they are completely dry.
  4. Once the red sorrel leaves have shrunk in size from cooking in a small amount of oil for one minute, add the remaining leaves in batches.
  5. Add tamarind pulp by the fistful and continue cooking until mushy paste forms.
  6. Put the cooled-down chilies in a mixer grinder together with the crystal salt and garlic, and pulse until a paste forms. Transfer to another bowl.
  7. Now, put cooked red sorrel leaves and grind to paste. Transfer the paste to the same bowl and mix.
  8. Fenugreek and mustard seeds are roasted and ground in a 1:1 ratio. Add 1 1/2 tablespoons of this powder to the Gongura pandu mirapakaya pachadi and mix.
  9. Urad dal, chana dal, and mustard seeds are added to heated oil in a tadka bowl. Add 2 tbsp. of minced garlic, along with curry leaves, dry red chilies, and asafoetida.
  10. Sprinkle the seasoning over the Gongura pandu mirapakaya nilva pachadi once it has cooled or reached room temperature. Keeping the container dry and airtight is important.

Recipe Video