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.
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 misspelled board as ‘Gangara’. This does not bother my mind because it was busy in arriving at the best solution to utilize 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, dosa. Where I can store it for the longer time too in a refrigerator.
Gonkura Pachadi Recipe, Dry version
Prep time : 20 min,
Cooking time : 3 min,
Yield : Serves 4
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
1 tsp of Cooking Oil
1 tsp of Mustard
1 tsp of Black Gram / Urad dhal
How to make:
1. Pick Gonkura leaves out of its red stalk, clean, wash and drain them well.
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.
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.
4. Dry roast these ingredients along with asafoetida, till everything becomes golden brown in color. Allow them to cool to the room temperature.
Add this dry gonkura pachadi to steamed rice along with gingelly oil.
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 Idly, Oothappam.
Tips and Variations for Gonkura Pachadi Recipe:
Add grated coconut while grinding, if you are making in larget quantity, but it cannot be stored for a longer time.