Pundi Pallya (Gongura Pachchadi)

    Pundi Pallya (Gongura Pachchadi)

    5saves
    1hr40min


    2 people made this

    About this recipe: This North Karnataka special chutney can be eaten with joladarotti or chapati.

    sanjayumarani Karnataka, India

    Ingredients
    Serves: 15 

    • 1/2 Kg Gongura leves
    • 1 Cup Idle Rava or Bansi Rava
    • 1/2 cup peanuts
    • 1/2 tsp chana Dal
    • 4-5 Garlic or Garlic paste also will do
    • 2 to 4 green chillies
    • 1 TSP Jeera
    • 2 TSP cooking oil
    • 1 pinch turmeric
    • 1/4 TSP Salt to taste
    • Asafoetida a pinch

    Directions
    Prep:30min  ›  Cook:1hr  ›  Extra time:10min soaking  ›  Ready in:1hr40min 

    1. Wash gongura leaves and mix with rava in a cooking vessel. Add double the water. Add peanuts and chana dal. Cook this in a pressure cooker for three whistles
    2. After cooking, mash the whole thing and make a paste. Add cut green chillies, jeera, oil, turmeric, salt and asafoetida to this paste. Stir well on low heat, till the whole mixture is uniform, add water if too think. Enjoy with joladarotti or chapati. Can be served hot or cold. Can be stored for 10 to 15 days.

    Recently viewed

    Reviews (1)

    sanjayumarani
    2

    - 17 Mar 2010

    Write a review

    Click on stars to rate