Aug 242015
Gongura Pachadi Recipe

Gongura Pachadi Andhra Style

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.

Gongura leaves saute for gongura chutney recipe

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.

Pulicha Keerai Thogayal Recipe Preparation

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.

Grind sauteed ingredients for Andhra-style Roselle leaves recipe

Coarsely grind the above mentioned ingredients. Then add salt and the gongura leaves and grind well. Remove the gongura paste into a bowl.

Gongura leaves paste for pulicha keerai chutney

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.

Gongura seasoning for gongura nilava pachadi

Remove and cool the tempering before adding it to the ground Andhra pachadi with gongura.

Gongura tempering for Roselle leaves pachadi recipe

Mix the Pulicha Keerai chutney well.

Andhra Special Gongura Chatni recipe

Serve delicious Gongura Pachadi Andhra style with rice and a blob of ghee.

Gongura thogayal recipe

If you are looking for more leafy vegetable recipes, do try out Radish Leaves Fry and Red Amaranth Stir Fry.

 Gongura Leaves Chutney Recipe details below:

Gongura Pachadi Recipe
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Authentic Gongura Chutney Andhra style is a sheer tongue-tickler. Hot and tangy, this green chutney is food for the soul. Learn how to make delicious Roselle leaves chutney andhra style recipe.
Course: Chutney
Cuisine: Andhra
Servings: 2 cups
Calories: 206 kcal
Author: Shil
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">Gongura</span> Roselle Leaves – 4 cups</span>
  • Garlic cloves - 5
  • Red Chillies - 10
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">Methi</span> seeds – 1/8th tsp</span>
  • <span class="mceItemHidden" data-mce-bogus="1"><span class="hiddenSpellError" pre="" data-mce-bogus="1">Urad</span> Dal – 1 tbsp</span>
  • Chana Dal – 1 tbsp
  • Coriander Seeds – 1 ½ tbsp
  • Salt to taste
  • Oil – 3 tbsp
For Tempering:
  • Oil – 7 tbsp
  • Red Chillies - 2
  • Mustard Seeds – ½ tsp
  • Cumin Seeds – ¼ tsp
  • Curry Leaves – 1 sprig
  • Hing – a pinch
  1. <span class="mceItemHidden" data-mce-bogus="1">To make Andhra <span class="hiddenSpellError" pre="Andhra " data-mce-bogus="1">Gongura</span> <span class="hiddenSpellError" pre="Gongura " data-mce-bogus="1">Pachadi</span>, wash and pick Roselle leaves. Spread them out on a newspaper and allow to dry completely.</span>
  2. <span class="mceItemHidden" data-mce-bogus="1">Heat 2 tbsp oil in a frying pan and sauté the <span class="hiddenSpellError" pre="the " data-mce-bogus="1">gongura</span> leaves till they turn soft. Remove and keep aside.</span>
  3. <span class="mceItemHidden" data-mce-bogus="1">Add 1 tbsp oil to the same pan and splutter <span class="hiddenSpellError" pre="splutter " data-mce-bogus="1">urad</span> dal, <span class="hiddenSpellError" pre="" data-mce-bogus="1">chana</span> dal, <span class="hiddenSpellError" pre="" data-mce-bogus="1">methi</span> seeds, coriander seeds, garlic cloves and dry red <span class="hiddenSpellError" pre="red " data-mce-bogus="1">chillis</span>. Fry till they turn slightly brown. Remove the above ingredients into a <span class="hiddenSpellError" pre="a " data-mce-bogus="1">mixie</span> jar, cool and grind coarsely. Add salt and the sautéed <span class="hiddenSpellError" pre="sautéed " data-mce-bogus="1">gongura</span> leaves and grind completely.</span>
  4. <span class="mceItemHidden" data-mce-bogus="1">Heat 7 <span class="hiddenSpellError" pre="7 " data-mce-bogus="1">tbsps</span> 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.</span>
  5. <span class="mceItemHidden" data-mce-bogus="1">Add the tempering to the ground <span class="hiddenSpellError" pre="ground " data-mce-bogus="1">gongura</span> chutney. Mix well.</span>
  6. <span class="mceItemHidden" data-mce-bogus="1">Serve Andhra <span class="hiddenSpellError" pre="" data-mce-bogus="1">Gongura</span> <span class="hiddenSpellError" pre="Gongura " data-mce-bogus="1">Pachadi</span> with steaming hot rice and desi ghee.</span>


Gongura Pachadi – Andhra Roselle Chutney | Pulicha Keerai Thogayal
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Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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