Gongurapachadi or gongura pickle is widely made pickle all across andhra pradesh mainly across the andhra region… It is eaten as a side dish with roti or rice
Gongura Pappu is a very basic dal recipe that is served with rice and spicy koora or pachadi. As I said before gongura is widely used in Andhra cuisine, it gives nice tart flavor to the food that is cooked with it
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Gongura recipes are very interesting and I just love using these leaves and trying out different recipes like gongurapachadi, gongura chutney, gongura pappu etc…
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Andhra is famous for its gongurapachadi, which we make in couple of different methods. Once it cools down, take all the ingredients along with the greens in a mixer, and grind to a smooth paste
- Gongura Nilava Pachadi. Apart from the tangy taste from tomatoes, spicy taste is imparted from the dry red chillies and greenchillies along with garlic used in the recipe
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You can serve this dal with pickles like mamidikaya pachadi, tomato pachadi, gongurapachadi. Pigeon peas are cooked along with tomatoes, greenchillies etc till mushy and is tempered with either oil or ghee
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