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We hope you got benefit from reading it, now let’s go back to andhra style gongura pachadi/ambaade ka achar recipe. You can cook andhra style gongura pachadi/ambaade ka achar using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Andhra Style Gongura Pachadi/Ambaade Ka Achar:
- Prepare 10 bunches Red Sorrel Leaves
- Use 1 tbsp Salt
- Provide 12-15 Red chillies dry ones
- Use 1 tbsp Oil
- Take 1 tsp Cumin seeds
- Get 10 Garlic cloves
- Provide 1/4 cup Tamarind
- Get For tempering-
- You need 1 tsp Cumin seeds
- Prepare 2 sprigs Curry Leaves
- Get 1/2 cup Oil
- Take 2-3 tbsp Bengal Gram
Steps to make Andhra Style Gongura Pachadi/Ambaade Ka Achar:
- Wash the red sorrel leaves thoroughly in enough water to get rid of dirt and sand. Spread them under the fan to dry well. There should not be any moisture left. In a pan, add a tablespoon of Oil. - Add Red chillies, Cumin seeds, Garlic cloves, washed and cleaned Tamarind pieces along with the Red Sorrel Leaves. Roast them all very well until completely done. There should not be any moisture left.
- Blend all to a smooth paste. Add the tempering to it and store in an airtight container in the refrigerator. It stays good for about 20 days. If kept in the freezer, it can last for months. Take out a small portion of it and refrigerate it to use. Rest of it can be kept in the freezer. Remember to use a clean and a dry spoon to take out the Pachadi or Achar. Keep adding Oil if it's reduced after consuming. Cool it before you add.
- Relish this tangy, delicious chutney with plain boiled rice and ghee. I must say that there is no better comfort food on earth as this. Try it to believe it.
- A super-duper comfort food of all times, this Achar or Pachadi in Hyderabad and Andhra State is a rage in Winters. Come this Season and it is made in every other home in the City. Winter is a time to celebrate with fresh green vegetables and fruits that flood the markets. This one can be stored in the refrigerator and if you want to store it for a longer time, then make sure to dry the leaves thoroughly before making the Chutney and store in the freezer always. This way it lasts for months.
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