South Indian
Gongura Pachadi
Gongura Pachadi is South Indian home cooking, eaten at lunch and dinner. On the plate it is the condiment. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 4 cups gongura leaves
- 6 dried red chilies
- 6 garlic cloves
- 1/4 tsp fenugreek seeds
- 1 tbsp chana dal
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 3 tbsp neutral oil
- 3/4 tsp salt
How to cook it
- Wash the gongura leaves well and cook them in a dry pan over medium heat until wilted and jammy, about 8 minutes, then set aside to cool.
- Dry roast the fenugreek seeds, chana dal, and dried red chilies until fragrant, then cool and grind to a coarse powder.
- Blend the cooked gongura, ground spice powder, garlic, and salt into a coarse, tangy pachadi.
- Heat the oil in a small pan, let the mustard and cumin seeds pop, then pour the tempering over the pachadi and serve.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Gongura Pachadi, read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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What it is eaten with
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Something cool and fresh
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Gongura Pachadi carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Light
- Protein
- Low
- Food groups it covers
- Vegetables and Pulses
- How this was set
- Hand audited
When to cook it
Gongura Pachadi takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on gongura and garlic.
From the same kitchens
More cooking from South India.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.