Gongura /Kenaf Leaves Chutney

Gongura/Pundi palle or Kenaf  leaves Chutney.

 Gongura/Pundi palle Chutney is world famous because of its spicy taste. Gongura chutney is very famous in Andra Pradesha. There are many varieties of dishes prepared using this leaves. It is used in curries since it has a savoury taste. Pundi palle (gongura) is regularly eaten with jolada rotti in North and Central Karnataka.
Gogura/Kenaf leaves are called in different names in different places. Pundi Palle in Kannada (Karnataka), Gongura - Andra Pradesh,
Pulichakeerai - Tamil Nadu and Ambadi in Marati. It is called as Pitwaa in Hindi. Taka bhendi or Khata Palanga in Oriya. It is known as Kotrum in Jharkhand, Mestapat in Bengali, Sankokda in Punjab and Sougri in Manipuri.
Lets see some benefits of eating Gongura Leaves. 
Gongura leaves are in two varieties like green stemmed leaf and red stemmed leaf. The red stemmed variety is more sour than the green stemmed. Gongura is a very rich source of iron, vitamins, folic acid and anti-oxidants. It is full of dietary fiber, potassium, phosphorus, calcium and magnesium.
Gongura Chutney can be eaten with hot rice and fresh ghee. You can use it as pickle, or as one of the side dish. It is normally hot and spicy.
No Garlic is used in this recipe.

Things required:

Gongura/Kenaf leaves : 2 Bundles. (One bowl).
Green chilly : 5 to 6
Mustard seeds : 1 Tablespoon
Red chilly powder : 1 Tablespoon
Methi/Fenugrik seeds : 1/2 Teaspoon
Salt : as required (1 to 1 1/2 Tablespoon).
Oil : 2 Tablespoons.
Turmeric powder : 1/4 Teaspoon
Lemon extract : 1 lemon extract
Ingh : a pinch

Method : 

1. Wash and clean the leaves and separate the leaves from its stems. Keep it aside. Let it completely dry.

2. Keep a pan on the fire and heat. Put 1 Tablespoon of oil. Add mustard seeds . Let it splutter.

3. Add ingh and dried gongura leaves. Mix it well. It turns soft within few seconds. Stir nicely.

4. Roast methi seeds and dry grind it.
5. Dry grind raw mustard seeds and green chilly. Do not add any water.

6. Add ground green chilly and mustard paste to the gongura mixture.

7. Add red chilly powder, methi powder and mix it thoroughly.

8. Add remaining oil and mix it nicely. The mixture turns soft and starts leaving. Add lemon extract.(

9. Needs to stir little more (at least another 2 to 3 minutes.
10. Now shift the chutney to a dry container or bowl.

11. Let it cool. Fill it in a glass bottle.
12. Better to keep it in fridge and make use of it.

Note :

Normally gongura chutney will not get spoil even it is kept outside.But touching with wet spoon may lead in to fungus. So use a dry spoon. You can add methi seeds along with mustard seeds and fry. Adding more chilly is optional. You can also dry roast mustard seeds and then dry grind it along with green chilly. You can wash and cut green chilly and then add it to the oil and fry.(Optional). Adding garlic to chutney is optional. ( I have not done ). Adding lemon juice not only adds taste it helps the chutney stay longer.
Time :
Drying under the fan : 10 to 15 minutes.
Cooking : 10 minutes.
Serves : As per usage. (1/2 Bottle).
People who suffer from kidney stone problem or acidity problem please do not Eat this Gongura leaves chutney or any other dishes prepared using this leaves.

Potato Chakkuli

Potato Chakkuli is prepared using boiled potatoes and rice flour. It is something interesting that we can prepare chakkuli using many things.these days. It is not at all difficult like before.

For example in those days you need to wash rice, dry it on a thin cloth in a shade.(inside the house it self). Then roast rice and urid dal. Dry grind it or powder it and then add coconut milk. Then to prepare chakkuli. Though the process is too difficult but chakkulis were yummy to eat whole long nearly a month. My aunt (My mom's sister) used to make chakkulis in a huge amount. She needed that amount to give for the neighbours around her houses, the workers who stay near by and the people who come to our house. The chakkulis were made normally during the Gokulastami time. We really had good time eating chakkuli, going to Udupi to watch Mosaru kudike( breaking the pots full of curd or butter milk). Gokulastami is a very beautiful festival which mostly falls in August or first week of September. The rainy days are slightly decreased and the weather is just beautiful to enjoy. But those well prepared chakkulis really tasted yummy and you can keep on munch. Even now people do prepare this traditional way of Chakkulis. And there are loads of different types of chakkulis are available and prepared in our homes these days.
Let me come back from those days now.
Here is a recipe of Potato chakkuli which is very easy and quick to prepare and you can enjoy crispy chakkuli with hot cup of coffee, tea or fruit juice.

Things Needed : 

Potatoes " 2 (Medium sized)
Rice flour : 2 Cups
Sesame seeds : 2 Tablespoons
Butter : 1 Tablespoon
Chilly Powder : 1 Teaspoon
Salt : To taste
Chakkuli Mould  to prepare chakkuli
Oil : 2 Cups

Method :

1. Wash and pressure cook potatoes and remove the outer skin when it cools down.
2. Now put potatoes in a big bowl. Smash it nicely and add rice powder, chilly, sesame seeds, butter and salt.

 

 

3. Mix all the ingredients nicely. Add water slowly (add it little by little) and prepare dough.

4.  Kneed the dough well and divide the prepared dough in to small portions.

5. Wash chakkuli mould and place the chakkuli plate inside. Fill in a portion of prepared dough and close with top lid.

6. Keep a frying pan and heat. Add oil and heat. Let the oil be hot.
7. Take a plate and squeeze out the dough from chakkuli mould and prepare chakkulis on the plate.

8. Add these chakkulis to the hot oil and fry on both sides till they turn crisp and golden brown.

9.Now remove done chakkuli from the frying pan and put it on kitchen tissue.

10.Serve  crispy chakkuli with a cup of coffee or tea or a fruit juice

Note : 

Adding more chilly powder is optional. Adding more butter is not advisable since chakkuli may turn as powder in the oil the whole oil gets dirty. Adding more potatoes may turn the chakkuli soft. You can add little jeera along with sesame seeds.
Time : 40 minutes 
Serves : 20 to 25