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.
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
Gongura pachadi
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)
How to make the recipe
- 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
Notes
for more pachadi or chutney recipes, check
green tomato chutney
beerakaya pachadi
menthakku pachadi
dondakaya pachadi
Bharathi Devi says
thanks swathi garu.mee receipes naku chala use avuthunayi.
swasthi says
Welcome Bharathi Devi
Glad to know you like the recipes
Kalpita Dixit says
All recipes are good.what I was looking for was chutneys without coconut.i got the same.wil surely try.thank
swasthi says
Welcome Kalpita
Yes do try them
siri says
Chaala bagundi
swasthi says
Thank you
vasudha says
there is no clarity in drum stick pickle
swasthi says
Hi Vasudha
You have to follow the recipe in the recipe card
vasudha says
excellent ,we learn a lot after reading this
Rose says
Hi
I found them at my supermart after reading about the health benefits of sorrel leaves.
I cook the chopped wilted leaves with some pounded red chillie and red onions then seasoned with salt and some sugar.
The tart taste of dish is very appetising! Since I cannot eat rice, I ate them with bread instead – yummy. I am also learning to make the paratha.
Tq for your other gongura recipes. I am looking forward to cooking the gongura chicken fry and pappu recipes next to eat with paratha/capathi.
Regards
Rose
swasthi says
Hello Rose
Glad to know you have tried sorrel leaves. Yes the health benefits are immense. Do try the other recipes as well. You can also try shrimp with gongura, the same way as gongura chicken fry. Thanks for the feedback.
keerthi says
Gogura pachadi is soo dilishus
swasthi says
Thanks
vani says
What a taste of this paccadi
swarna says
swathi garu me blog chala bagundhi.
swasthi says
Hello Swarna garu
Thank you
Amina says
healthy and delicious recipe… bookmarked..
divya says
Superb clicks n just love the recipe
ShravsCookBookBlog says
Didn't know adding majjiga mirchi and minapa vadiyalu to any dish like this….quite new one 🙂
Saranya Balaji says
very new recipe to me…looks so flavourful…
DivyaGCP says
This is new to me. Looks delicious and inviting.
Divya Pramil says
This pachadi is new to me 🙂 Sounds flavorful Swasthi!!
Chitz says
That's a healthy & flavored chutney… Loved the mix of ingredients that went into the making 🙂
Harini M says
This is my favorite Swasthi,Yours have turned out very well
Phong Hong says
Another yummy chutney!
Navaneetham Krishnan says
The leaves are new to me, maybe I have never noticed it before. Will try to look for it in the market.<br /><br />Its about simplicity but I sure love the fragrance of curry leaves and that bit of chili.
Ruxana Gafoor says
interesting recipe…
Ramya Krishnamurthy says
yummy pachadi and my fav