Gongura pachadi recipe | Gongura chutney recipe andhra style

Gongura pachadi recipe or gongura chutney. Red sorrel leaves are called as gongura or puntikura in telugu, pulicha keerai in tamil, punde pale in kannada and ambaadi in Marati, pitwaa in Hindi. These leaves taste sour can help in alleviating symptoms of cold, cough and fever too. It also increases appetite since it is high in vitamin C. These leaves hold a special place in the Andhra cuisine especially in and around Guntur region.

Apart from the pickle, other popular dishes are gongura pappu, gongura mamsam, gongura royalu, chicken curry and dry gongura chicken fry which are prepared with these red sorrel leaves.

I am sharing 2 recipes. One is made like the nilava pachadi or pickle and the other one a chutney.

Method 1- gongura pachadi recipe

To make this pachadi, i cleaned and plucked the leaves first. Then measured, it filled a 3 liters utensil (pot) when tightly packed. Washed them thoroughly few times in clean water, drained them and then spreaded them on a clean cotton cloth. The leaves must wilt off on their own and no moisture should be left. It just took 10 hours for me on a hot day. Rest in the step by step pictures.

step by step photos on how to make gongura pachadi

1. Heat 3 to 4 tbsp oil in a pan.

2. Add the leaves to the hot pan.

3. Fry until the leaves wilt off. Set them aside to cool completely.

4. To the same pan, add more oil and fry the red chilies until crisp. Switch off and add cumin/ jeera.

5. When they cool down add them to a blender along with garlic and salt.Blend until smooth.

method 2 – gongura chutney recipe

This chutney is prepared in many ways, but this is how my mom prepares. Many like to temper the chutney with shrimps / prawns (crispy deep fried or tawa fried). Since my mom is a vegetarian she tempers it with Vadiyalu and majjiga mirapakayalu. You can even use white sesame seeds. If you haven’t tried with this kind of a tempering, do try.

How to make gongura pachadi or andhra gongura chutney

Gongura pachadi recipe | Gongura chutney recipe andhra style

Gongura chutney is a popular pachadi made using red sorrel leaves. It can be served with rice or chapathi or dosa.

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Course Main

Cuisine Andhra, South Indian

Keyword gongura recipes

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 to 4

Calories 117 kcal

Author Swasthi

Ingredients (240 ml cup used)

• 2 cups red sorrel leaves or gongura tightly packed
• 1 large onion (cut to quarters)
• 3 to 4 Green Chilies
• Salt to taste

Tempering for gongura chutney

• 2 tbsp Oil
• 2 garlic cloves crushed
• ¼ tsp mustard
• ¼ tsp cumin or jeera
• 1 sprig curry leaves
• 1 red chili
• 4 to 8 Majjiga Mirapakayalu (curd chilies)
• Vadiyalu as needed (can use minapa (urad dal) or pesara (moong dal) vadiyalu)

How to make the recipe

1. Pick the leaves from the stalks and Wash them 3 to 4 times in a large pot. Drain them aside for at least 10 mins in a colander.

2. In a large bowl add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.

3. After the leaves are cooked, If there is more water left, discard it or evaporate it by cooking for longer. You can even steam cook them.

4. Once cool, grind all the cooked ingredients with salt.

Tempering gongura chutney

1. Heat oil in a pan. Deep Fry majjiga mirchi set aside. Deep fry vadiyalu set aside. Remove excess oil and keep only a tsp of oil in the pan, add red chilies, mustard, cumin and garlic. Once they splutter. Off the heat. Mix chutney with all the fried and tempered ingredients.

2. Serve gongura pachadi with hot rice and a spoon of ghee.

Recipe Notes

Vadiyalu can be replaced with Shrimps or cooked soya chunks

Nutrition Facts

Gongura pachadi recipe | Gongura chutney recipe andhra style

Amount Per Serving

Calories 117 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Sodium 24mg 1%

Potassium 232mg 7%

Total Carbohydrates 7g 2%

Dietary Fiber 1g 4%

Sugars 3g

Protein 1g 2%

Vitamin A 40.9%

Vitamin C 54.3%

Calcium 3.5%

Iron 5.1%

* Percent Daily Values are based on a 2000 calorie diet.

for more pachadi or chutney recipes, check
green tomato chutney
beerakaya pachadi
menthakku pachadi
dondakaya pachadi
hot vegetable chutney