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.
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.
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.
6. Add the leaves and pulse to get a coarse texture.
7. Traditionally pachadi is made coarse. You can temper with curry leaves, chana dal and urad dal if desired. Adjust salt and spice now. If spice not enough, fry more red chilies, blend and then mix with the chutney.
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 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
Ingredients (1 cup = 240ml )
- 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)
- 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.
- In a large bowl add leaves, onions, green chilies and 3 tbsp water. Boil all these till the leaves are fully cooked.
- 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.
- Once cool, grind all the cooked ingredients with salt.
Tempering gongura chutney
- 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.
- Serve gongura pachadi with hot rice and a spoon of ghee.
NUTRITION (estimation only)
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes