Today's recipe is chutney/pacchadi recipe from my scrap book. And this recipe is from mom which i loved it and sharing this today....This pacchadi/Chutney is a combo of 3 greens Spinach(Palakura/palak), Dil leaves(Soakura/Saava) and Sour Leaves(Gongura/Ambaada) and a great source iron,vitamins,folic acid and anti oxidants.
In Andhra Pradesh and telangana, Gongura(sour leaves) is used in making Gongura Pappu(Dal), Gongura Pacchidi(chutney), Gongura Mamusam(lamb curry), Gongura Chicken , Pulihara with Gongura and in many ways and every recipe made with this is super awesome with its sourness and flavour.
We find Gongura at our indian store very rarely and is bit expensive and i just want to relish this green leaves bit more long so for me making chutney/pacchadi and storing it in fridge for a month is good option and adding more greens makes it more power packed chutney.... This pacchadi is served with hot rice and ghee and accomplished with papads or this can be best served as side for any indian breakfasts or main meal...
Level: Easy
Total Time: 20 min
Total Time: 20 min
1 cup: 250ml
1 tablespoon: 15ml
1 teaspoon: 5 ml
Ingredients1 tablespoon: 15ml
1 teaspoon: 5 ml
Sour Leaves/ Ambada/Gongura: 200 gms
Spinach/Palak/ Palakura leaves : 300gms
Dil Leaves/Soakura/Saava: 30gms
Dry Red Chillies: 10
Coriander Seeds: 2 tablespoons
Cumin Seeds: 1 teaspoon
Fenugreek Seeds/Meethi Dana: 1/4 teaspoon
Tamarind/Imli: 1 golf ball size
Salt to taste
Oil: 1 tablespoon
Tempering/Tadka:
Oil: 3 tablespoons
Cumin seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Chana Dal/ Split bengal Gram: 1 tablespoons
Curry Leaves: 1 spring( i used dry curry leaves)
Directions
In a large pan, add 1 tablespoon of oil once it is hot add dry red chillies fry until it changes it colour.
Now add Coriander seeds, Cumin seeds and Fenugreek Seeds and fry until coriander seeds change its colour a bit.
Add all the green leaves one by one and cook until all the leaves are cook and water is evaporated.
Now add tamarind and cook for few secs and turn off the heat and let the mixture cools down.
Once the mixture is cooled down,Add salt and blend it to fine or little bit less to fine paste/chutney.
Tadka/Tempering:
In a pan add oil, once hot add mustard seeds. Once it crackles add cumin seeds,chana dal and curry leaves, once chana dal changes the colour turn off the heat. Now pour the tadka on to the chutney/pacchadi made.
Tips
Adjust your spice level by adding more or less dry red chillies.
#3leafchutney is going to be part of #MFBC under #scrapbookcooking
Yummy...Wanna try....let set go....
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This really seems power packed chutney.Thanks for sharing
ReplyDeleteNothing like a recipe from the mom's scrapbook! That is a loaded chutney, so much of goodness...
ReplyDeleteLoved the three leaves chutney. We add methi leaves instead of gongura to make this subzi
ReplyDeleteLovely combination of the leaves. I love anything made with sorrel leaves. This is new. Will try this soon...
ReplyDeleteI would love this chutney with all those flavourful spices. I am not sure I know the Sour Leaves/ Ambada/Gongura. I will google it.
ReplyDeletethats a new chutney for me....will try it out...
ReplyDeletewow , this is an interesting recipe, looks very tempting and delicious
ReplyDeleteAndhra chutneys are so delightful! I remember the Andhra meals we used to gorge down during our college days! It came with 4 chutneys though I cannot recollect what all of them were - they definitely were fabulous.
ReplyDelete