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 Pachadi Andhra Style
Gongura is a sour leaf plant that comes in two varieties – green stemmed and red stemmed. The red stemmed gonugura 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 grows in Andhra.
Gongura is a rich source of iron, calcium, Vitamin A, Vitamin B1, B2, B9 and Vitamin C. Gongura is helps 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 goes by the name 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, firstly pick and wash Roselle leaves. Spread them out on a kitchen towel and allow to completely dry.
Heat 2 tbsp of oil in pan. Now add the dry Roselle leaves and fry till the leaves change colour and turn soft. Then remove and set aside to cool.
Next, add a further 1 tbsp of oil to the pan. Toss in mustard seeds, red chillies, urad dal, chana dal, coriander seeds and garlic cloves. Fry till they turn a light brown. Remove and cool.
Then coarsely grind the above mentioned ingredients. Next 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. Sprinkle a pinch of asafoetida and sauté for about 30 seconds.
Finally remove and cool the tempering before adding it to the ground gongura Pachadi.
Serve delicious Gongura Pachadi Andhra style with rice and a blob of ghee.
If you are searching for more chutney recipes, then do try out
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
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 2cups
Calories 206kcal
Author Shil
Ingredients
GonguraSorrel 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.
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