Tuesday, January 5, 2010

Gongura pacchadi

Gongura pacchadi is quintessentially Andhra cuisine forth with aavakaaya pacchadi (chutney or relish). While it has abounding comestible uses, the best accepted is the pickled version. In the Telengana arena of Andhra Pradesh, it is accepted as Puntikura. Gongura is a actual affluent antecedent of Iron, vitamins, folic acerbic and anti-oxidants capital for animal nutrition[1]. Similarly, "Gongura" is accepted in Tamilnadu as well, which is alleged "pulichakeerai" in Tamil. The acclaimed aggregate with "pulichakeerai" is "Ragi Kali/Ragi Mudde", which already acclimated to be a approved aliment for the bodies in villages (since these items are calmly accessible in agronomical forms). It is awful recommended for diabetes and affection patients to advance their diet. In Maharashtra markets, it is alleged Ambaadi . It is accepted as Pitwaa in Hindi, Nalitaa Saaga in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel Leaves in English. It is a summertime crop, and the hotter the place, the added acerb the blade gets.

Sold on a artery in Guntur

Gongura comes in two varieties, blooming stemmed blade and red stemmed. The red stemmed array is added acerb than the blooming stemmed variety. Gongura is accepted in the accompaniment of Andhra Pradesh.

Drying Gongura for Pickle

A jar of commercially accessible Andhra Pradesh appearance gongura pickle

Other able-bodied accepted recipes fabricated with Gongura as the capital additive are Gongura Pappu (Lentils), Gongura mamsam (goat/mutton) and Gongura royyalu (shrimp).

Apart from the curries there are abounding varieties of pickles fabricated with gongura such as:

1. Pulla Gongura (Gongura + Red Chillies)

2. Pulihara Gongura (Gongura and Tamarind)

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