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Gongura Pachadi Recipe

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Chutney
Cuisine: Andhra
Servings: 2 cups
Calories: 206kcal
Author: Shil

Ingredients

  • Gongura Sorrel Leaves – 4 cups
  • Garlic cloves - 5
  • Red Chillies - 10
  • Methi seeds – 1/8th tsp
  • Urad Dal – 1 tbsp
  • 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

Instructions

  • To make Andhra Gongura Pachadi, wash and pick sorrel 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.