Gongura pachadi is also known as gongura chutney is a famous dish in Telugu states. It is made with red sorrel leaves, chillis and some spices. Gongura is called as pulicha keerai in tamil and pitwaa in Hindi. Sorrel leaves are rich source of iron, vitamins and anti-oxidants essential for human nutrution.
A very popular dish in Andhra and Telangana, gongura is also used to make many non-veg dishes, also revered as the show-stopper of a meal in special family get-togethers. When cooked with toor dal, it adds a certain zing to the dish and is popularly known as gongura pappu. Apart from curries, varieties of pickles are made with gongura.
Gongura pachadi is made in many ways. I am showing how my mom usually make it in our home. This recipe is super spicy, that’s how we like to have our pachadi. This tastes best with hot rice and some nice home made ghee. It also goes well as a side dish for curd rice.
Ingredients
- Gongura leaves – 2 bunches
- Onion – 1 medium sized
- oil – 3 tbsp.
- Ingredients for dry roast –
- Chana dal – 1 tbsp.
- Urad dal – 1 tbsp.
- Sesame seeds – 1 tsp
- Coriander seeds – 2 tbsp.
- Pepper – 1 tsp
- Cumin seeds – 1 tsp
- Methi seeds(fenugreek seeds) – 1/2 tsp
- Red chillis – 12 to 15 no’s
Gongura chutney recipe – Step by step procedure
1. Take the gongura leaves wash and strain them well.
2. In a pan dry roast all the mentioned above ingredients for dry roast, transfer them to a plate and let it cool.
3. Meanwhile, heat oil in the pan and fry the gongura leaves nicely as shown below. Cut the flame and let it cool.
4. Now, transfer the roasted ingredients to a jar and grind them coarsely.
5. Add the gongura leaves, salt and grind it. Do not grind too smooth.
6. For tempering, heat oil in the pan add some chana dal, urad dal and mustrad seeds and let it splutter. Add garlic and fry until golden brown.
8. Now add finely chopped onion and fry them a bit.
9. Add the gongura pachadi to this and mix it well.
10. Gongura pachadi is ready. Serve it with hot rice and ghee.
Storage
Store this pachadi in an air tight container. You can store this for 1 week in room temperature and in refrigerator you can store this for 15 days.
Tips
- Do not over fry the onions, just fry them few seconds as it adds crunch to the pachadi.
- Add generous amounts of garlic as it enhances the taste of the dish.
- Always use red gongura leaves to make this pachadi.
Tried this recipe? Let us know how it turned out to you.
Gongura pachadi (chutney)
Ingredients
- 2 bunches Gongura leaves
- 1 tbsp chana dal
- 1 tbsp Urad dal
- 2 tbsp coriander seeds
- 1 tsp pepper
- 1 tsp cumin seeds jeera
- 1 tsp sesame seeds
- ½ tsp methi seeds fenugreek seeds
- 12 to 15 Red chillis
- 1 onion
- 3 tbsp sesame oil
- salt as required
Instructions
Gongura Pachadi – Preparation
- Add chana dal, urad dal, coriander seeds, pepper, cumin seeds, sesame seeds and red chillis to a pan and dry roast them.
- Transfer them to a plate and let it cool.
- Meanwhile, add some oil to a pan and fry the gongura leaves nicely. Let it cool.
- Add the dry roasted ingredients into a jar and grind them coarsely. Add the gongura leaves, salt to it and grind.
Gongura pachadi – Tempering
- Heat 2 tbsp of oil, add chana dal, urad dal and mustard seeds and let it splutter.
- Add garlic and fry it until golden brown, next add finely chopped onion and fry it a bit.
- Add the gongura pachadi to it and mix it well.
- Gongura pachadi is ready. Enjoy with hot rice and ghee.
Notes
- Do not over fry the onions, just fry them few seconds as it adds crunch to the pachadi.
- Add generous amounts of garlic as it enhances the taste of the dish.
- Always use red gongura leaves to make this pachadi.
