Gongura Chutney, Ambada Chutney, Andhra Style Pachdi
Tarla Dalal
• 10 August, 2017
Table of Content
Gongura is one of the most famous greens used in Andhra Pradesh. It has a unique flavour that is naturally tangy and slightly tart – just perfect to make a tongue-tickling chutney.
Gongura leaves are cooked with spices and flavour-enhancing ingredients like tomatoes and garlic and then blended into a paste. Tempered and sautéed for a couple of minutes, the paste transforms into a flavourful Gongura Chutney, an accompaniment that goes well with rice , idlis , dosas and just about any dish!
Store it in the fridge in an airtight container, and enjoy this tangy and spicy accompaniment for 2-3 days.
Gongura Chutney, Ambada Chutney, Andhra Style Pachdi recipe - How to make Gongura Chutney, Ambada Chutney, Andhra Style Pachdi
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
6 servings
Ingredients
Main Ingredients
- 3 cups chopped gongura leaves (ambada)
- 3 tbsp oil
- 5 peeled garlic (lehsun) cloves
- 1/2 cup finely chopped onion
- 1/4 cup chopped tomato
- 1 tsp chopped green chillies
- 2 tbsp finely chopped coriander (dhania)
- 1 tsp chilli powder
- 1/2 tsp turmeric powder (haldi)
- salt to taste
- 1 tbsp chana dal (split Bengal gram)
- 1 tbsp urad dal (split black lentils)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1 tsp cumin seeds (jeera)
- 1/2 tsp finely chopped garlic (lehsun)
- 4 whole dry Kashmiri red chilli , broken into pieces
- 5 curry leaves (kadi patta)
Method
- Heat 2 tbsp of oil in a pressure cooker, add the garlic cloves and onions and sauté on a medium flame for 1 minute.
- Add the tomatoes, green chillies, coriander, chilli powder, turmeric powder and salt and sauté on a medium flame for 1 minute.
- Add the gongura leaves and 1 cup of water, mix well and pressure cook for 1 whistle.
- Allow the steam to escape before opening the lid.
- Blend in a mixer into a smooth paste. Keep aside.
- Heat the remaining 1 tbsp of oil in a small non-stick pan , add the chana dal and urad dal and sauté on a medium flame for 30 seconds.
- Add the mustard seeds and cumin seeds and sauté on a medium flame for 30 seconds.
- Add the garlic, red chillies and curry leaves and sauté on medium flame for 30 seconds.
- Pour the tempering over the gongura leaves paste and mix well.
- Serve or store in an air-tight container in the refrigerator.
Gongura Chutney, Ambada Chutney, Andhra Style Pachdi recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 99 cal |
| Protein | 1.5 g |
| Carbohydrates | 5.7 g |
| Fiber | 0.8 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| Sodium | 4.5 mg |
Click here to view Calories for Gongura Chutney, Ambada Chutney, Andhra Style Pachdi
The Nutrient info is complete
Lakshmichand
March 26, 2020, 9:30 p.m.
Tarla Dalal
March 26, 2020, 9:30 p.m.
Thanks for the feedback !!! keep reviewing recipes and articles you loved.
