|Urad dal||1 tsp|
|Coriander seeds||1 tsp|
|Sesame seeds||1 tsp|
|Onions (finely chopped)||1/2|
1). Remove gongura leaves from its stem, discarding thick stems and retaining tender ones. Wash it thoroughly and drain the water. Soak tamarind in little water and keep aside.
# Minced garlic can also be added along with chopped onions. Original recipe calls for garlic, my husband doesn't like the taste of raw garlic so I have skipped it in the recipe and used hing.
# Mix chopped onions just before serving.
# Make sure not to burn the masala items(dry ingredients) as they will turn bitter.
# Do not add water for cooking gongura or grinding.
# Red variety gongura leaves are bit tangy. If using green variety, it might need more tamarind.
# Using gingelly oil for seasonign adds more flavour to the pachadi.
# Instead of hing, minced garlic can be substituted during seasoning. It adds more flavor and makes the pachadi more aromatic.
Check out more gongura recipes which I have posted earlier :- Gongura Pappu
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