Jun 6, 2013

Gonkura Pachadi Recipe-Dry version

This dry Gonkura Pachadi can be stored in the refrigerator for a longer time. Having it with rice and gingelly oil is an absolute pleasure.

Gonkura Pachadi Recipe, Dry version

I just touched the ceiling and came back to the world, when I saw a bunch of Gonkura in our store. I can also forgive my store to have misspelt board as 'Gangara'. This does not bothers my mind because it was busy in arriving at a best solution to utilise it to the core.

I went with the dry version of this Gonkura Pachadi  pachadi, as it can be a great performer with rice, idly, dosai. Where I can store it for longer time too in refrigerator.

Gonkura Pachadi Recipe, Dry version

Gonkura Pachadi Recipe, Dry version

Prep time :  20 min,
Cooking time :  3 min,
Yeild : Serves 4
Author : 

1 bunch of Gonkura / Pulicha Keerai
1 tsp of Mustard
1 tsp of Cumin seeds
1 tsp of Fenugreek seeds
2 tsp of Black Gram / Urad dhal
1 tsp of Bengal Gram
1 tsp of Asafoetida
Salt to taste

For Seasoning:
1 tsp of Cooking Oil
1 tsp of Mustard
1 tsp of Black Gram / Urad dhal

How to make:
Gonkura Pachadi  steps and procedures
1. Pick Gonkura leaves out of its red stalk, clean, wash and drain them well.

Gonkura Pachadi  steps and procedures
2. Next step is to remove the moisture content of the leaves. I kept these leaves on lined baking tray in the oven in 'warm' or minimum temperature setting till they soft and tender. Or spread the leaves in cotton cloth, allow them to get dry under the fan.

Gonkura Pachadi  steps and procedures
3. I have taken 1 tsp of mustard, cumin, fenugreek seeds, 2 tbsp of Black gram, 1 tbsp of Bengal gram and 6 red chilies. Adjust your chilies accordingly.

Gonkura Pachadi  steps and procedures
4. Dry roast these ingredients along with asafoetida, till everything becomes golden brown in color. Allow them to cool to the room temperature.

5. Grind these cooled ingredients to a fine to coarse powder, and add the slightly dried gongkura leaves, salt. Just turn on the mixer gently for few seconds to form coarse leaves, otherwise it will become a paste consistency.

6. Heat oil in a pan add mustard and wait till it gets splutter followed by urad dhal till becomes golden brown. Add this seasoning to the ground pachadi.

Add this dry gonkura pachadi to steamed rice along with gingelly oil.

Gonkura Pachadi Recipe, Dry version

Serving Suggestions:
Serve as a side dish along with South Indian food. The thinner version is best to pair up as a side dish for South Indian tiffin items. It can be perfect side dish for  IdlyOothappam.

Tips and Variations:
Add grated coconut while grinding, if you are making in larget quantity, but it cannot be stored for a longer time.


  1. very healthy one and yet not tasted this pulicha keerai...

  2. simply superb, I love gonkura... Its been years I made this...
    very delicious.

  3. Am missing badly this green here, pachadi looks fingerlicking;

  4. Owh my, pulicha keerai kadaiyal and fried anchovies/sambal are my fav combo dear. Yours look too good ya ;)

  5. hey ! feel free to drop by my space too when you get the time. just posted on some handy parenting tips to "sane motherhood" on my "pick quicks" blog. Hope you will be a follower there as well. lets stay connected, beyond the kitchen.


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