PUNDI PALLE WITH AKKI NUCHHU

Pundi Palle is also known as Gongura .It is mostly popular in Andhra and North karnataka regions

The hybrid varieties have large leaves and are very sour in taste while the native variety has small leaves , is less sour with a tinge of bitterness.

You can find the recipe for making the  Gongura Chutney on this page under the heading, CHUTNEY VARIETIES.

PUNDI PALLE CHUTNEY

Gongura is rich in iron, vitamin B , vitamin C , flavanoids and anti oxidants.

The recipe that I am going to share is prepared in North Karnataka region. 

It is used as an accompaniment for jowar roti. or it can also be savored as a one pot meal.

 INGREDIENTS

1/2  cup broken rice (whole rice can also be used)

1-2 cups gongura leaves

2 tbsp ground nut

1-2 green chillies

1/4 tsp haldi/turmeric powder

salt to taste

FOR TEMPERING

2 tbsp oil

1/2 tsp jeera

1/2 tsp rayee

1/4 tsp methi seeds

4-5 cloves garlic, crushed

1-2 green chilli, crushed

2 red chillies ,broken

METHOD

• Mix together rice, chopped gongura leaves, slit green chilli ,groundnuts ,haldi and salt .
  
• Add 1 1/2 -2 cups water and pressure cook till rice becomes soft.
  
• Mix well with a ladle while hot so that the rice gets mashed .
  
  
• Heat oil in pan and add mustard, jeera, methi, red chilli and then crushed garlic and green chilli.
  
• Add the rice and gongura mix and mix well.
  
• Serve hot with jowar roti or relish just like a rice variety.                                                                                                                    

VARIATION

Whole rice can also be used instead of broken rice or you may  dry grind the rice for a sec to get broken rice. DO NOT POWDER THE RICE.

Some varieties of gongura  are very sour. In such a case boil the leaves separately and drain the water. Then mix with the boiled rice.

Crushed garlic can also be added while cooking the rice.

PUNDI PALLE CHUTNEY

Pundi palle or Gongura as it is popularly known is sour in taste and used for making pickles and chutneys.

INGREDIENTS
1 bunch of pundi palle/gongura leaves/sorrel leaves
 1 1/2 tbsp bengal gram (chana dal)
1 1/2 tbsp black gram dal (udad dal)
1/2 tsp cumin (jeera)
1/4 tsp fenugreek seeds (methi)
A few mustard seeds
5-6 red chilies
3-4 tbsp oil.
salt to taste

FOR TEMPERING
2-3 tbsp oil
1 tsp mustard
1 tsp bengal gram
2-3 whole red chilies

METHOD
In a tsp of oil, fry the chana dal,udad dal,methi, jeera, mustard and red chilies. Grind into a coarse powder on cooling and keep aside
Remove the leaves from the stem, wash and wipe with a cloth. Allow them to dry completely by spreading on a piece of cloth. Before cooking there should be no moisture. .
Heat oil in a pan and fry the gongura/sorrel leaves. Do not add salt.They will immediately reduce in quantity.
Now grind along with the powdered spices and salt to a paste. If required you can add very little water while grinding. Remove in a bowl and temper.
(Heat oil, add mustard,when it splutters add the split bengal gram and red chilies)
This chutney can be stored for 3-4 days. More the oil, the tastier it gets.

Enjoy this tangy chutney by mixing with steaming hot rice and ghee!