Gongura Pachadi made with Roselle leaves is an Andhra delicacy. Hot and spicy Pulicha Keerai Thogayal with its distinctive sharp taste goes well with rice, dosa or idli. In Andhra, Gongura is used to prepare dals, pickles, curries and chutneys.
Gongura is a sour leaf plant that comes in two varieties – green stemmed and red stemmed. The red stemmed gonugur leaves are more sour.
Gongura (Roselle) is called Pulichakeerai in Tamil, Ambaadi in Marathi, Pitwaa in Hindi, Khata Palanga in Oriya, Kenaf leaves in English and Chin Baung in Chinese. The best Gongura is grown in Andhra.
Gongura is a rich source of iron, calcium, Vitamin A, Vitamin B1, B2, B9 and Vitamin C. Gongura is used to treat skin diseases, cold sores, improve eye-sight and blood pressure levels.
Andhra special food Gongura Pachadi is a popular Telugu dish, tangy and delicious. Roselle leaves have a sour taste suitable for culinary uses. In Tamil Nadu, gongura chutney is called Pulicha Keerai.
Roselle leaves chutney is flavorful and can be stored in the refrigerator for up to a week.
Andhra Gongura Pachadi Step By Step:
While sorrel is quite tart to the taste, its tartness reduces when combined with other ingredients. It goes particularly well with chicken, fish, eggs or prawn.
How to make Gongura Pachadi With Red Chillies:
For this Gongura Pachadi Recipe, pick and wash Roselle leaves. Spread them out on a kitchen towel and allow to completely dry.
Heat 2 tbsp of oil in pan. Add the dry Roselle leaves and fry till the leaves change colour and turn soft. Remove and set aside to cool.
Add a further 1 tbsp of oil to the pan. Add mustard seeds, red chillies, urad dal, chana dal, coriander seeds and garlic cloves. Fry till they turn a light brown. Remove and cool.
Coarsely grind the above mentioned ingredients. Then add salt and the gongura leaves and grind well. Remove the gongura paste into a bowl.
Heat 7 tbsps of oil in a pan. Add mustard seeds and allow to splutter. Toss in curry leaves, dry red chillies, cumin seeds. Add a pinch of asafoetida and sauté for about 30 seconds.
Remove and cool the tempering before adding it to the ground Andhra pachadi with gongura.
Mix the Pulicha Keerai chutney well.
Serve delicious Gongura Pachadi Andhra style with rice and a blob of ghee.
Gongura Leaves Chutney Recipe details below:
- Gongura (Roselle Leaves) – 4 cups
- Garlic cloves - 5
- Red Chillies - 10
- Methi seeds – ⅛th tsp
- Urad Dal – 1 tbsp
- Chana Dal – 1 tbsp
- Coriander Seeds – 1 ½ tbsp
- Salt to taste
- Oil – 3 tbsp
- Oil – 7 tbsp
- Red Chillies - 2
- Mustard Seeds – ½ tsp
- Cumin Seeds – ¼ tsp
- Curry Leaves – 1 sprig
- Hing – a pinch
- To make Andhra Gongura Pachadi, wash and pick Roselle leaves. Spread them out on a newspaper and allow to dry completely.
- Heat 2 tbsp oil in a frying pan and sauté the gongura leaves till they turn soft. Remove and keep aside.
- Add 1 tbsp oil to the same pan and splutter urad dal, chana dal, methi seeds, coriander seeds, garlic cloves and dry red chillis. Fry till they turn slightly brown. Remove the above ingredients into a mixie jar, cool and grind coarsely. Add salt and the sautéed gongura leaves and grind completely.
- Heat 7 tbsps of oil in a frying pan. Add curry leaves, mustard seeds, cumin seeds, hing and dry red chillies. Sauté for 30 seconds. Remove and cool.
- Add the tempering to the ground gongura chutney. Mix well.
- Serve Andhra Gongura Pachadi with steaming hot rice and desi ghee.