The leaves are also used to prepare one of the most famous chutneys, known as gongura pachadi. The big heart-shaped leaves of the colocasia plant are used in a variety of regional dishes in India.

I remember how, during one of these sing-alongs, my Telugu friend insisted that Andhra food’s signature gongura pachadi deserved a spot in the lyrics. It was the first time I heard of gongura ...

We tried the Gongura Pachadi, Sorakaya Pachadi, Kobbarikaya Pachadi, and Avakai Pachadi and were once again reminded that one cannot claim to have really eaten the food from Andhra Pradesh without ...

Add ginger garlic paste and saute till oil leaves the sides of the pan. 2. Add tomato paste and gongura leaves paste and continue to saute in slow heat. 3. Add the boneless chicken and a little water.

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About Gongura Mamsam Recipe: Venture into the heart of Andhra Pradesh to unearth a cuisine which is reputed to be the spiciest of all! Chef Srinivas Rao shares his recipe of a spicy and hot Andhra ...

Gongura, also known as sorrel leaves, is a staple in Andhra cuisine. Gongura Pachadi is a tangy chutney made from these leaves, flavored with mustard seeds, garlic, red chilies, and tamarind.

This recipe uses, gongura paste, tart tasting edible Kenaf leaf popular in Andhra cuisine Ingredients 300 gms onions, chopped or 1 ¼ cup 300 gms, tomatoes, chopped or 1 ¼ cup 50 gms ginger ...