Gongura Pachadi


1 big punch Gongura leaves/Pulicha Keerai, plucked and washed
7-9 long dry red chillies
1 tbsp. Coriander seeds
1 tbsp. Urad dal
1 tbsp. Channa dal
1/2 tsp. Fenugreek seeds
5 Garlic cloves
Oil to roast
Salt to taste

For seasoning:

2 tbsp. oil
1/2 tsp. Mustard seeds
1/2 tsp. Cumin seeds
4 garlic cloves
a sprig of curry leaves
2 dry chillies, broken


  • Heat oil in a wide pan until slightly hot and saute the leaves till it gets wilt. Saute them and transfer to a plate. In the same pan heat some more oil and fry the dry red chillies, coriander seeds, urad dal, channa dal, garlic cloves and finally the fenugreek seeds. Let them cool for a minute.
  • Add all the roasted ingredients and salt to the mixer jar and grind it coarsely. Now drop in the sauteed gongura and grind everything together to a coarse paste. 
  • Heat some oil again and do the seasoning when it's hot. Add the mustard seeds and fry until it stops popping. Then add the cumin seeds, curry leaves, garlic cloves one by one and fry them soft. Switch off the stove.
  • Add the ground paste to the seasoned ingredients and mix them evenly. Transfer the pachadi to an air-tight container and use within the day. Store in the refrigerator for longer shelf life.

Taken from: www.kitchensecretsandsnippets.com