Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney

Andhra Gongura Pachadi Recipe is a delicious and spicy chutney with the gongura leaves as the star ingredient. Served best with some piping hot steamed rice and a dollop of melted ghee.

Archana Doshi
Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney
7213 ratings.

Andhra Gongura Pachadi or this Andhra style chutney made of sorrel leaves an authentic delicacy typical to Telugu cuisine. It is an important part of every festive meal or feast. Although these leaves are called different names in different regions, the nutritional properties of sorrel leaves remain constant.

Did you know: Sorrel leaves are rich in iron, vitamins, folic acid and antioxidants, these leaves are highly recommended for patients of heart conditions and diabetes.

This Gongura Pachadi comes together with a whole riot of flavours and spices like red chillies, coriander, fenugreek and cumin to truly pamper your senses leaving you asking for more.

Serve this Andhra Gongura Pachadi to spice up a South Indian thali meal.

Other Pachadi recipes that you can try are:

  1. Nellikai Pachadi Recipe (Amla/ Gooseberry Raita)
  2. Doddapatre Tambuli Recipe (Karpooravalli Thayir Pachadi)
  3. Pazhutha Manga Pachadi Recipe Recipe (Kerala Style Ripe Mango Curry)

Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

4 Servings

Ingredients

    Ingredients to roast
  • 10 Dry red chillies , adjust according to your taste
  • 2 tablespoons Coriander (Dhania) Seeds
  • 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
  • 300 grams Sorrel Leaves (Gongura)
  • For seasoning
  • 2 tablespoons Sesame (Gingelly) Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon Black Urad Dal (Split)
  • 2 to 3 Dry red chillies
  • 3 to 4 cloves Garlic , crushed (optional)

How to make Andhra Gongura Pachadi Recipe - Andhra Style Sorrel Leaves Chutney

  1. To begin making the Andhra Gongura Pachadi, first pick the sorrel/ gongura leaves from the stems, wash them thoroughly, dry it with a kitchen towel. Once dry, chop the gongura leaves and keep aside.

  2. Next, heat a pan over a medium heat and roast the dry red chillies, coriander seeds and fenugreek seeds until they are light brown, aromatic and toasted. Take care not to burn them

  3. Transfer them into a plate and set them aside to cool. Use as many or as few red chillies as you need, depending on the quality of the chillies and your desired spice levels. Once cooled, add them to a mixer grinder and make a smooth powder.

  4. In the same pan; heat oil until warm; add the mustard seeds, urad dal and red chillies and allow it to crackle and the dal to turn golden brown and crisp.

  5. Stir in the crushed garlic and saute for a few seconds until you can smell the aroma coming through. Once once, add the chopped gongura leaves, salt to taste and the ground powder.

  6. Keep stirring until the Gongura leaves become soft; it will take less than a minute. Check the taste and adjust the salt and chilli accordingly.

  7. You will also notice the Gongura Pachadi coming away from the sides of the pan and there will be a little oil residue.

  8. This is when the Gongura Pachadi is done, turn off heat and serve.

  9. You can store the Gongura Pachadi in the refrigerator for a week and serve it along with Dosa, Idli, Cheela, Adai, Pesarattu or simply along with hot steamed rice and ghee.

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Last Modified On Monday, 20 August 2018 14:20
     
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