Gongura Biryani/ Sorrelleaves Biryani. basmati rice spices and sorrelleaves. Add chopped onion, green chilies, mint leaves and salt and saute for another minute
Karivepaku Pachadi – Curry LeavesChutney. In a fit of enthusiasm my father got two large bunches of fresh and tender curry leaves (karivepaku in Telugu)
Now add green chillies and roughly chopped gonguraleaves and cook till gongura is fully cooked. You can leave it with more gravy or increase the flame at the end to make it look more dryish so that all the gongura masala gets stuck to the lamb pieces which I prefer
Whenever we speak about Andhra food, the first thing comes to mind is Gongura pickle or pachadi. Today I want to share with you one of the easiest rice preparation using gongura / sorrelleaves
Karivepaku Pachadi – Curry LeavesChutney. GA_googleAddAttr("Tag", "chutney-or-pachadi"). I started with a family favourite, Karivepaku Pachadi (aka Karuveppilai Thokku in Tamil)
I generally end up making gongurapachadi (a few different ways) whenever I get these leaves home. Pachadi made with these leaves is a delicacy in Andhra
For Sorrel. For leaves. low flame till the leaves wilt. leaves rice. 1 cup Red sorrelleaves / Gongura. Add 1 tsp oil in a pan and add leaves and roast them on. 1 tsp oil in a pan and add leaves and roast them on
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