Pundi Pallya (Gongura Pachchadi)

Pundi Pallya (Gongura Pachchadi)


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

sanjayumarani Karnataka, India

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

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.

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- 17 Mar 2010

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