28 states: How to make Andhra special Gongura Pachadi
We had asked you, dear readers, to share with us recipes and photographs of any of these wonderful dishes from the 28 states of India. We began with Maharashtra's Thalipeeth. Today we bring you the recipe of Gongura Pachadi from Andhra Pradesh.
Nothing can possibly prepare you for the diversity of India and its cuisines.
Following up on a list by Storypick, we invited you, our readers, to share recipes from select dishes from India's 28 states.
We have, as always, been inundated with your responses. Today we bring you this recipe of Andhra Pradesh's Gongura Pachadi sent to us by Aruna Panangipally:
Nothing defines Andhra food the way Gongura Pachadi does.
In the famous Telugu movie, Mayabazar, there is a scene in which the groom’s party creates a ruckus saying that the impending meal lacks Shakhambari Devi Prasadam (aka Gongura).
Here is the recipe!
- Gongura or Ambadi: 3 large bunches (8 packed cups)
- Red Chilies: 12 to 15
- Oil: 6 tbsp
- Garlic flakes (optional): 10 to 12
- Mustard seeds: 1 tsp
- Salt to taste
- Pick the leaves off the stalk and wash them.
- Spread the leaves over a thin cotton cloth or newspaper.
- Let the leaves to dry overnight (at least 8 hours).
- In a heavy bottomed kadai, heat about 4 tbsp of oil over medium heat.
- Add the red chilies and fry for a minute.
- Take out the red chilies and set aside.
- If you are using garlic, then, in the same oil, fry the garlic flakes till they are brown.
- Take out the garlic flakes and set aside.
- To the oil, add the leaves and fry till the leaves are soft and reduce to 1/2 of the original volume.
- Set the fried gongura aside to cool completely.
- Grind the fried leaves, chilies, and garlic along with enough salt to a smooth paste.
- Remove the ground Gongura Pachadi into a bowl.
- In a ladle or small kadai, heat about 2 tbsp oil.
- Add mustard seeds.
- When the seeds splutter, add the seeds and oil to the Gongura Pachadi.
- Mix well.
- Store in an air-tight bottle.
- Serve with hot rice and gingelly (sesame) oil.
Love to cook? Care to share?
Here are the other recipes we are looking for along with photographs
Arunachal Pradesh: Smoked Pork In Sengmora Xaak
Assam: Masor Tenga
Bihar: Litti Chokha
Haryana: Bajra Khichdi
Himachal Pradesh: Madra
Jammu and Kashmir: Kalaadi Cheese
Karnataka: Pandi Curry
Kerala: Irachi Ishtu
Madhya Pradesh: Bhutte Ka Kees
Manipur: Khaman Asinba Kangshoi
Meghalaya: Jadoh With Pork
Nagaland: Nagaland Pork With Dry Bamboo Shoot
Odisha: Chhena Poda
Punjab: Makki-roti And Sarson-saag
Rajasthan: Malaai Ghewar
Tamil Nadu: Kambu Koozh
Tripura: Awan Bangwi With Wahan Mosdeng And Khundrupui Leaf
Uttar Pradesh: Baingan Ki Lonje
Uttarakhand: Bal Mithai
West Bengal: Daab Chingri
We are inviting you, our dear readers, to share with us your special recipes of these dishes.
Tell us how you make any of the dishes listed above.
Simply mail your recipes along with a photograph of the dish to firstname.lastname@example.org with the subject line 'Indian Recipes'.
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Photographs: Aruna Panangipally