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Andhra_style_Gongura_pachadi_adugeprapancha.jpg
Chutney/Pickles/Jam/gojju

Spicy Andhrastyle Gongura Pachadi

by Aduge Prapancha
written by Aduge Prapancha

Gongura plant belongs to the family of roselle plant. Gongura leaves also  known as sorrel in english , pulichakeerai in tamil, pundi soppu in north karnataka gorkura in odisha, meenpuli in kerala,ambaadi in marathi etc… This plant is grown for its edible leaves, most commonly found in southern india. Gongura comes in two varieties one in green stem and other in red stem. The red stem ones are more sour than the green stem ones. Gongura is a rich source of folic acid, vitamin, iron, and antioxidants which are essential for human nutrition. This gongura chutney also popularly known as gongura pachadi. This Gongura is an essential part of Andhara cuisine. Though in Andhra Gomgura leavesare used in many dishes, this chutney version is very popular. This Andhra style chutney is made with Gongura/sorrel leaves, red dry chillies garlic and other spices. this leafy vegetable has as  distinctive sour taste. This sour and spicy chutney once tasted will make you crave for more. Other than preparing chutney you can make daal as well. My granny hails from andhra hence she was aware of the nutrient content in this leafy vegetable. She would prepare this  chutney  which would turn our meal wonderful. This Gongura chutney recipe is a age old recipe practiced by generations. Hence I thought of sharing the recipe on the blog.

Andhra_style_Gongura_pachadi_adugeprapancha.jpg

Spicy Andhrastyle Gongura Pachadi

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Gogura/ sorell leaves: 1 bowl(cleaned)
  • Dry chilli : 3/4 bowl
  • Onion : 4 no. ( finely chopped)
  • Garlic pods :1 cup
  • Jaggery : 3/4 cup
  • Tamarind Pulp : extracted from 1 lemon size tamarind
  • Salt : to taste
  • Turmeric powder : 2tbsp
  • Oil : 150ml+ 2tbsp

Instructions

  1. To start with pluck the leaves from the stem. Wash them and clean.
  2. Measure the leaves. it should be tightly packed to fill a bowl.
  3. Rinse them thoroughly few times in a clean water, drain the water completely.
  4. Spread them on a clean cotton cloth and dry them till leaves wilt slightly and no moisture is left in the leaves.
  5. In a pan add oil and drychillies and fry them for about 10 minutes on a medium flame.
  6. Transfer it to plate and allow it to cool.
  7. To the same pan add Gongura/ sorell leaves and saute on a medium flame till moisture evaporates. Allow it to cool.
  8. In a mixer jar grind the dry chillies first.
  9. Then to this add gongura/sorell leaves, jaggery, tamarind pulp and salt to taste.
  10. Grind them to a smooth paste without adding excess water.
  11. In a thick bottomed kadai add 150 ml oil . Heat it
  12. Add mustard seeds . Allow it to splutter.
  13. Add 1 cup garlic pods and fry well.
  14. Add finely chopped onions and fry till tranculent.
  15. Add turmeric powder and saute for a second.
  16. Lastly add ground paste, fry till oil releases from the sides and mixture starts leaving the vessel easily.
  17. Switch off the flame, Allow it to cool. Store in a dry airtight jar.
  18. This can be had with warm rice with a dash of ghee or oil. Or use as a pickle foe curd rice,chapathi, dose etc…

Note: Do not add thick stems as it will not blend. You can avoid garlic if you do not like. Make sure to use dry spoons while serving. While picking the leaves make sure to select the good ones discard torn and dotted ones. Make sure to clean and leaves should not be damp.

 

 

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Orange_peel_chutney_adugeprapancha
Chutney/Pickles/Jam/gojju

Tasty OrangePeel Chutney

by Aduge Prapancha
written by Aduge Prapancha

Orange peel chutney is unique in its own way. This chutney is not only easy to make but its very tasty and healthy too. Usually we all love to eat fruits especially during the season these fruits  are found in every nook corner of the city and easily available. But what about the peels? we usally throw them as waste. Very few people are aware of the benefits of these peel and use in cooking. In our family earlier we were only preparing Gojju out of these orange peels. Later One fine day we changed our pattern and tried this Chutney and the taste suprised us , there was a burst of flavours  and the entire house was filled with its aroma. The aroma by itself was so magical that the other members of the family were eager to taste the chutney . Now this has become everybody’s favorite. As we all know Orange fruit is loaded with nutrients, infact peel has more Vitamin C than the fruit. Not only that Orange peel is also rich in fibre, Vitamin A, B6, Calcium etc.. So next time when you buy Orange make sure to use the peel and  try this aromatic flavourful chutney. I am sure you will be amazed by its aroma and the spicy,sweet tangy taste of it. The ingredients which is combined with Orange peel will enhance the taste of the Chutney. This chutney can be paired with Idli, Dosa, Chapathi , Rice etc..

Orange_peel_chutney_adugeprapancha

Tasty OrangePeel Chutney

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Orange Peel : 2 fruits
  • Uraddal : 4 tbsp
  • Sesame seed : 3tbsp
  • Dry Copra :1/2 round grated
  • Coriander seeds : 2 tbsp
  • Byadgi chilli : 8-10 no.
  • Guntur chilli : 15 no.
  • Turmeric powder : 1/2 tsp
  • Tamarind pulp: extracted from 1 lemon size tamarind.
  • Water: 1 cup
  • Oil : 4tbsp
  • Mustard seeds: 1tsp
  • Asafoetida : 1 pinch
  • Curry leaves : few leaves
  • Jaggery : 2 tsp
  • Salt : to taste.

Instructions

  1. Heat a pan , add urad dal and saute for a couple of minutes till the dal changes its color and turns aromatic. Transfer it to a plate.
  2.  To the same pan add sesame seeds and saute till it splutters. Transfer it to a plate.
  3. Add grated dry copra and saute till aromatic . Transfer it to a plate.
  4. Allow it to cool and grind all the ingredients together and set aside.
  5. In a pan add a cup of water , to that add  cumin seeds, coriander seeds, byadgi chilli, guntur chilli, and orange peel.
  6. Allow it to boil on a medium flame for 5 -10 minutes till the peel becomes soft.
  7. Turn off the flame and allow it to cool.
  8. In a mixer jar, add boiled orange peel mix, tamarind , jaggery  ground powder and salt to taste. Grind to a smooth paste.
  9. In a kadai heat oil, add mustard seeds, allow it to splutter.
  10. Then add few curryleaves, a pinch of asafoetida, turmeric powder and saute.
  11. Add the ground paste mix well . Cook till moisture evaporates.
  12. Keep stirring occassionally.
  13. Once the oil starts oozing out from sides and  the mixture starts to leave the vessel. Off the flame.
  14. Cool and store in a air tight jar.

 

Note: Select loose jacket oranges for the chutney. Taste good when had with hot rice and ghee/ oil. Adjust jaggery according to taste, sometimes peels turnout to be very bitter than usual. Store in clean dry airtight jar. Use dry spoons to avoid spoiling.

 

 

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chitranna_-gojju_adugeprapancha.jpg
Chutney/Pickles/Jam/gojju

Tasty Chitranna Gojju

by Aduge Prapancha
written by Aduge Prapancha

Chitrannada gojju is very popular side dish in Karnataka. Gojju isa kannada word which translates to tangy concentrated paste, consisting of tamarind pulp, jaggery and other spices which are easily available at home. this gojju is very popular in Karnataka and has a bust of varied flavors and taste. This gojju is rich in color and comes handy for all occassions. This Gojju is ver different from the authentic Puliyogaregojju  though the ingredients used are more or less the same. This particular recipe is passed on by my granny to my mother and further passed on to me. I usually keep it ready before hand during the festival season. This gojju when properly stored in an airtight jar its shell life increases and can be stored up to 1month without refrigerating.

chitranna_-gojju_adugeprapancha.jpg

Homemade Sambhar Powder

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Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Tamarind :100gm
  • Jaggery : 100 gm
  • Dry copra: 1/2 round grated
  • 0il :200ml
  • Rocksalt : 50gm
  • Rasam powder : 90gm
  • Sesame seeds :50 gm
  • Turmeric powder : 1+1 tbsp
  • For tempering:
  • Channa dal: 50gm
  • Urad dal : 50gm
  • Grondnut:150gm
  • Dry chilli : 4-5 no.
  • Curryleaves : few
  • Mustard seeds: 1 tsp
  • Buds ( Marathi moggu) :5gm
  • Curryleaves: 1 small bunch
  • Oil : 1 tbsp

Instructions

  1. Soak tamarind at least for 4 hrs. Extract  pulp and set aside.
  2. Heat a pan and dry roast sesame seed. Transfer it to a plate.
  3. To the same pan add grated dry copra and saute till aromatic. Transfer it to a plate.
  4. Once cool grind both the ingredients separately to powder and set aside.
  5. In a thick bottomed vessel heat100ml oil.
  6. Add 1tsp mustardseeds and allow it to splutter.
  7. Add asafoetida and turmeric mix well.
  8. Now add tamarind pulp, allow it to boil.
  9. After one boil add jaggery mix well. Allow it tp boil once.
  10. Then add rock salt mix well. bring it to boil.
  11. Keep stirring occasionally.
  12. Add roasted sesame powder and dry copra powder one by one and mix well.
  13. Boil on medium flame for another 20 minutes till oil separates from the vessel and starts floating.
  14. Switch off and set aside.
  15. In a separate kadai. Heat oil for tempering.
  16. Add mustard seeds. Allow it to splutter.
  17. Add groundnuts fry well.
  18. Next add channa dal,urad dal and fry well.
  19. Add 4-5 red chillies,few curryleaves and asafoetida fry well .
  20. lastly add turmeric mix well.
  21. Pour it on the Gojju. Store it in a airtight jar.

 

 

 

Note: This Chitrannada Gojju is concentrate and is treated like a pickle. A spoonful can be eaten along with chapathi, dosas, plain rice, yogurt rice, etc…

This tastes best when mixed to warm rice. Take a cup of warm rice, to this add 2 -3 spoons of gojju mix well

 

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