Gongura pachadi also known as gongura chutney, is a traditional Andhra Pradesh dish made with sorrel leaves, green chillies, garlic pods, and other common spices.
If you're looking for more South Indian instant chutney recipes, then do try tomato pickle and mango chutney, which goes great with rice dishes like jeera rice and ghee rice.
Gongura is a good source of iron, vitamins, and antioxidants, all of which are vital for human nutrition. These sorrel greens are famous in India's southern state of Andhra Pradesh.
Sorrel comes in two varieties, one is green leaf and the other being red variety which is sourer than the green/white stem variety.
Ingredients for gongura chutney
- Red Sorrel leaves
- Green chillies
- Chopped onion
Tempering for gongura chutney
- Oil
- Mustard +urad dal
- Garlic pods
- Dry red chillies
- Curry leaves
For the details of the exact quantities of each ingredient, check the recipe card below.
How to make gongura pachadi
Pick the leaves from the stalks and wash 2 to 3 times with water and keep them aside. In a large pan add the leaves, green chillies and ¼ cup of water and bring it to boil until the leaves are cooked properly or green chillies change their colour.
Once it is cooked, allow it to cool completely and add salt and grind into a smooth paste.
Heat a pan with oil for tempering, once it is hot add mustard, urad dal. Once it splutters add crushed garlic pods, dry chillies and curry leaves.
Add the chopped onions and saute until the onion changes its colour.
Then add the ground gongura paste. Simmer and cook till the oil comes out from the sides. It takes 10-15 minutes to get to that stage. Keep stirring occasionally to avoid the burnt at the bottom.
switch off the flame. Enjoy with steaming rice and ghee. And it also goes well with curd rice!
How to store gongura pachadi
Store in an airtight container and it stays good for a week in the fridge.
You can store it at room temperature also for 2 to 3 days.
NOTES:
Adjust the green chillies according to your taste.
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Roasted green chillies chutney
Gongura pachadi also known as gongura chutney, is a traditional Andhra Pradesh dish made with sorrel leaves, green chillies, garlic pods, and other common spices.
- 2 cups Red Sorrel leaves tightly packed
- 6 to 8 Green chillies
- 1 large Chopped onion
- 3 to 4 tablespoon Oil
- 1 teaspoon Mustard +urad dal
- 3 to 4 Garlic pods - crushed
- 2 to 3 Dry red chillies
- 1 spring Curry leaves
-
Pick the leaves from the stalks and wash 2 to 3 times with water and keep them aside. In a large pan add the leaves, green chillies and ¼ cup of water and bring it to boil until the leaves are cooked properly or green chillies change their colour.
-
Once it is cooked, allow it to cool completely and add salt and grind into a smooth paste.
-
Heat a pan with oil for tempering, once it is hot add mustard, urad dal. Once it splutters add crushed garlic pods, dry chillies and curry leaves.
-
Add the chopped onions and saute until the onion changes its colour.
-
Then add the ground gongura paste. Simmer and cook till the oil comes out from the sides. It takes 10-15 minutes to get to that stage. Keep stirring occasionally to avoid the burnt at the bottom.
-
switch off the flame. Enjoy with steaming rice and ghee. And it also goes well with curd rice!
Adjust the green chillies according to your taste.
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