Gongura Peanut Pachadi
Thanks to the frequent rains this summer, my gongura plants are thriving. In fact, there is a surplus of fresh gongura leaves and that allows me experiment some new recipes. You know the peanut chutney in which we add tamarind or lemon juice to perk up the pachadi? I thought why not replace them with fresh gongura leaves. Gongura’s tangy taste should be a perfect compliment to nutty peanuts. It has turned out a good recipe with gongura.
Gongura Madi
Gongura Peanut Pachadi 1 tablespoon, peanut oil
2 garlic cloves, skin peeled and chopped coarsely
1 red onion or shallots – coarsely chopped, about a cup
6 to 8, fresh or dried chillies, Indian variety
Fresh gongura leaves – about 6 cups, tightly packed
Roasted, shelled, skinned, unsalted peanuts – 3/4 cup
1/2 teaspoon, salt (or to taste)1. Heat the oil in a wok or skillet. When oil is hot, add garlic, onion and chillies. Saute to soft brown. Remove them into a cup.
2. In the same skillet, stir in the gongura leaves. It will seem an enormous quantity but the leaves reduce rapidly to less than half the volume. Cover the pan and cook over medium heat for about five minutes. If the gongura is very fresh, the mixture will be juicy. Remove the cover and continue to cook until the water has evaporated, for another two to three minutes. Remove from heat and leave to cool.
3. In a blender or mortar, take the peanuts. Add salt. Grind or pound into a fine powder. Add the cooked onion-gongura mixture to peanut powder. Stir in half cup of water. Blend the ingredients to smooth pachadi. Remove to a cup.
Gongura-peanut pachadi tastes good with breakfast items, rice or roti.
Gongura-Peanut Pachadi with Ponganalu ~ for Meal Today
This combination is new to me.Definitely will try this gongura peanut chutney.
yumm lovely pachadi.
Gongura and peanuts. Wow, what a combo! Love to try it and bookmarked.
I tried your peanut chutney with onion. It came out very well. Simply awesome.
Satya.
I love gongura but I barely get it here in the US… Will live through your blog and enjoy your pictures!
Can imagine the tangy and a bit sour taste of the chutney. Mouth is watering to make it soon. thanks for sharing.
Sounds interesting.. very innovative recipe indira garu.. chala bagundi.. thanks for the recipe 🙂
Indira garu,
Gongura is my favorite being an andhrite. I make many varieties with gongura but never tried this combination. Will do soon. I wanted to share with you this simple another recipe with gongura. Pressure cook and make a paste of gongura. Dry roast and make a powder of sesame seeds. In a pan, when oil is hot, add a handfull of peeled garlic cloves. Make sure they don’t change the colour but fully fried. Now add curry leaves, turmeric and green chillis. Then add gongura paste and salt. After the raw smell goes away, mix sesame powder to your taste. The only drawback of this is it needs a lot of oil. The garlic cloves taste like cooked cashew in this recipe. I didn’t give you the measurements because you are a veteran in cooking :-). This tastes good with rice and ghee. You can replace green chilli with dried red chilli.
It looks wonderful. I am a fan of gongura in anycase..so this is a 10 on 10!
Indira,
I am a Tamilian who loves gongura. I don’t know where to find it in Houston. Is there a market that sells it? Please share where you bought the seeds/plants so that I can try growing them next season. I will bookmark and experiment with all your recipes then.
I love gongura pickle. Gongura peanut pachidi sounds so tasty, I should try it when we get some gongura leaves from Indian store.
Wow this combo with Ponganalu looks very interesting (though I dont know what Ponganalu is – but it looks similar to the Tamil Paniyaram).
Regds
Thanks all for your gonguralicious comments.
Satya: Happy to know that you tried and liked the peanut chutney recipe. Thanks for letting me know.
Sudha: Thanks for sharing such lovely recipe with gongura. I am actually thinking of some new recipes. Yours is definitely a new one for me and will try for sure soon.
Priyamvada: I have plenty and would love to share. Please come on over and pick some if you are interested.
Narayan: Thanks for your comments on my posts.
Andhra Ponganaalu are like paniyaram, but made with spiced dosa batter.
How long will this keep if I don’t use it all at once?