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.

MOOLI SABZI

This is a dry variety of side dish which goes well with rotis or phulkas.

INGREDIENTS

2 cups diced radish/mooli (Approx 1cm cubes)
1 slit green chilli
2tbsp oil
1/4 tsp jeera/cumin
1/4 tsp rayee/mustard seeds
1/8 tsp haldi/ turmeric powder
1/2 tsp red chilli powder
2 tsp besan/ bengal gram flour
1/4 tsp lemon juice
salt to taste


METHOD

• Heat oil in a pan.
• Add jeera and rayee.
  
• When mustard splutters add the split chilli and then diced radish.
• Add haldi, salt and chilli powder.
  
• Cover and cook on a slow flame till the radish becomes soft.
• Sprinkle water while cooking if required.
• (do not add too much water.)
  
  
  
• Now sprinkle the flour and mix well. 
  
• Allow to cook for a minute or two till the raw smell of besan goes away.
  
• Add lemon juice and mix well.
• Serve hot with rotis.
  

SAUTEKAYI ROTTI

INGREDIENTS

1 medium sized cucumber
2-3 green chillies finely chopped
2-3 tbsp fresh chopped corriander leaves
1/4 tsp jeera/cumin seeds
a pinch of hing
salt about 1/4 tsp or according to taste
Rice flour about a cup 


METHOD

• Finely grate the cucumber without peeling.
  
• The seeds can also be used if they are tender or they can be removed.
• Mix all other other ingredients except rice flour and mix well. 
  
• Gradually add rice flour and form a soft dough using the water from the cucumber.
• Do not add any water. 
• Apply a little oil to your fingers to prevent the dough sticking to your hands.
  
• Make small balls of the dough.
• On a tawa/flat girdle apply some oil and flatten the balls like rotis and make a small hole in the centre with your finger
  
• Now keep the pan on medium flame and cover the roti with a lid.
  
• After a few secs remove the lid and add a few drops of oil and flip the rotti.
  
• Cook till done.
• Serve hot with butter and coconut chutney.