South Indian

Gongura Pachadi

Name: Gongura Pachadi
Total time: 25 min
Yield: 6 servings
Cuisine: South Indian
Ingredients: 4 cups gongura leaves; 6 dried red chilies; 6 garlic cloves; 1/4 tsp fenugreek seeds; 1 tbsp chana dal; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 3 tbsp neutral oil; 3/4 tsp salt

Lakshmi @lakshmi_chennai

Gongura Pachadi is South Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

25 min Easy Diabetic friendly Low carb Vegetarian Vegan Halal Gluten free Dairy free Pescatarian

Ingredients

Serves

The quantities follow this count.

4 cups gongura leaves
6 dried red chilies
6 garlic cloves
1/4 tsp fenugreek seeds
1 tbsp chana dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
3 tbsp neutral oil
3/4 tsp salt

How to cook it

Wash the gongura leaves well and cook them in a dry pan over medium heat until wilted and jammy, about 8 minutes, then set aside to cool.
Dry roast the fenugreek seeds, chana dal, and dried red chilies until fragrant, then cool and grind to a coarse powder.
Blend the cooked gongura, ground spice powder, garlic, and salt into a coarse, tangy pachadi.
Heat the oil in a small pan, let the mustard and cumin seeds pop, then pour the tempering over the pachadi and serve.

Watch how to cook Gongura Pachadi

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gongura Pachadi, read from the same composition Dinejot builds a real meal from.

The dish at the centre
- Adai (Tamil Nadu Multi-Lentil Dosa)
  
  30 min
What it is eaten with
- Bajra Bhakri (Pearl Millet Flatbread)
  
  35 min
Something cool and fresh
- Fried Vadam
  
  10 min

A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand. Gongura Pachadi carries none of them. That is a checked answer rather than an ingredient list nobody read.

Every tracked allergen in Gongura Pachadi
Allergen	In this dish
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	No
Shellfish	No
Eggs	No
Soy	No
Fish	No
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 80 kcal
Protein: 2 g
Carbs: 6 g
Fat: 5 g
Fiber: 2 g
Sugar: 1 g
Sodium: 260 mg
Saturated fat: 1 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Gongura Pachadi takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.