Comments on: Gongura Chutney

by: swathi

Tue, 19 Apr 2011 18:21:51 +0000

This is very nice blog and i follow it.
Tip : U can plant the stems after removing the leaves and it grows very fast .

by: Dpa

Mon, 31 Jan 2011 11:52:01 +0000

Awesome recipe!!! Loved it..:)

by: Agastya Dhanesh

Sat, 13 Nov 2010 19:04:16 +0000

Om Namah Shivaya!
I’m glad to find your source to learn about the gongura/red chile pickle paste by Ruchi I just got in our local Indian store. I smear it on bread as I do with the variety not mixed with gongura. The taste is very similar so I shall endeavor to find the leaf for the “distinctive” flavor.
For those nostalgic India transplants: look for my “Guru Geetaa Likeeta” on the web; it’s my Romaniized version of the ancient song to the Guru, readable by anyone able to read this…even those speaking only French, German, etc.

by: Ashita

Sun, 13 Apr 2008 13:06:38 +0000

I have to say Indira, born in North but having raised in Hyderabad makes me a big fan of Andhra style cooking and reading your recipes makes them so easy to reproduce in the kitchen.This chutney recipe is great and I am gonna cook this as soon as I get my hands on some Gongura leaves here in UK.

by: Powell

Wed, 20 Feb 2008 18:09:45 +0000

I tried searching for Gongura leaves in Indian stores in Sunnyvale but could not find any. Is the availability of the leaves seasonal?. If anyone is able to find the leaves in any store in the bay area let me know.

thanks
Powell.

Hi Powell, Yes, they are seasonal. Gongura leaves usually appear during spring and summer seasons in Indian stores.
-Indira

by: sirisha

Tue, 05 Feb 2008 07:37:23 +0000

hi indira .. wonderful job !! try this variation of gongura pachadi. Heat little oil fry red chillies and keep aside. Now fry methi seeds and til seeds (not too much ) and keep aside. In the same pan add a little oil and add cut and washed gongura leaves. It gives out water and becomes soft. Now in a blender grind methi seeds, til seeds and red chillies together. Keep the powder in a bowl. Grind just a few seconds the (by now cool) gongura. Mix it with the powder adding salt to taste. Now season with aavalu and inguva. It tastes really great. Please try and if u like it post it with pictures like u always do. Its easy to prepare. Try and get back. Love- sirisha

by: meena kandlakuti

Tue, 08 May 2007 22:53:35 +0000

Hi Indira,

I was just searching for different gongura pachadi recipes on the net I found this one among them http://www.whereincity.com/recipes/iron-rich-recipes/gongura-chutney-2515.htm

In which, the whole text was exactly copied from yours. Just check it! I just wanted to let you know.This is really unfair.Have a look at it!

by: Krithika

Thu, 19 Oct 2006 11:39:22 +0000

Just got back from my vacation and was catching up on your posts. After seeing this one I went to the Indian store to buy gongura leaves. I got a huge bag for $2.29. Made gongura dal yesterday. Used Toor and masoor. It was finger-licking. Will try this during the weekend. Thanks for the recipes

by: shammi

Thu, 12 Oct 2006 12:28:02 +0000

I’ll take you up on that next year, Indira My sister also lives in Seattle

by: padmaja

Thu, 12 Oct 2006 10:13:37 +0000

hi Indira
So nice to see u back with wonderful recipes!!!
Missed u’r writings and recipes so much!!!
Welcome!!!

padmaja