Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
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Andhra style Gongura Pachadi / Sorrel Leaves Chutney is the predominant among the recipes of Andhra Pradesh, a Southern state of India. Andhra Gongura / Guntur Gongura is the most popular keywords used for its reference, as its extensively grown there.
Since the time I started blogging, I was eagerly waiting to write few recipes with these greens. Fortunately, could get gongura / sorrel leaves and moringa / munagaku together on the same day at an Indian store. Happy me!!
I was remembering my Mom, throughout the whole day, how robustly she used to make such chutneys / pickles, in large quantities only in the mortar-pestle.
To reciprocate the same, even I made it in my tiny little mortar-pestle that lazily lies on my kitchen platform. And that piece of job, gave me an earthy feeling of achieving some antic piece as a gift….
Table of Contents:
- How to serve, ‘Andhra style Gongura Pachadi / Gongura Thokku’:
- Other recipes from my blog:
- Full Video for ‘Andhra style Gongura Pachadi / Gongura Thokku’:
- Step wise Procedure for ‘Andhra Gongura Pachadi / Gongura Chutney’:
- Tips & Storage:
- Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
- Recipe Card & Print:
How to serve, ‘Andhra style Gongura Pachadi / Gongura Thokku’:
Gongura Thokku Pachadi is best suitable only with rice.
When a spoonful of this pachadi mixed with hot plain white rice, topped up with a dollop of ghee or gingelly oil, it will infuse the rice with its aromatic flavours and can be enjoyed as a quick and flavourful meal.
And along with it, always the traditional way of savouring this pachadi is with a spoonful of fresh butter, few slices of raw onions on the side to enhance its taste even more.
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Chutney recipes collection⇒ Chutney / Pachadi / Dip
Recipes using Leafy Greens⇒ Recipes with GREENS
Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter
Full Video for ‘Andhra style Gongura Pachadi / Gongura Thokku’:
- Gongura / Sorrel Leaves – 1 cup (heaped)
- Cooking Oil – 4 tablespoons
- Dry Red Chillies – 8 to 10
- Fresh Long Green Chillies – 8
- Dry Tamarind – ½ of small lemon
- Salt – as per taste
- Garlic Cloves – 6 (optional)
Ingredients for Tempering:
- Fenugreek Seeds / Menthulu – 1 teaspoon
- Mustard Seeds / Aavaalu – 1 teaspoon
- Urad Dal / Split Black Gram – 1½ teaspoon
- Turmeric Powder – ¼ teaspoon
- Cumin Seeds / Jeera – ½ teaspoon
- Sesame Seeds / Nuvvulu – ½ teaspoon
- Asafoetida / Hing / Inguva – ¼ teaspoon
- Dry Tamarind
- Asafoetida / Hing / Inguva
- Garlic Cloves
Step wise Procedure for ‘Andhra Gongura Pachadi / Gongura Chutney’:
Tips & Storage:
- Take care that the leaves are completely air-dried without any dampness, for the chutney to long for a month.
- Keep stirring continuously while sautéing the ingredients so that they don’t burn.
- Optionally, Add 2 more tablespoons of oil if required. After making the pachadi, add this oil and mix the pachadi well.
- You can stir fry the sorrel leaves first, take them aside and then continue with the rest of the procedure.
- Adjust the salt & spice as per your taste.
- The sorrel leaves / gongura are very sour in taste, to compensate this more chillies, salt and tamarind are needed for this chutney.
- Garlic & Onions might be skipped completely in this recipe.
- Storage: This chutney stays good up to a 3-4 weeks when stored in the fridge.
- This is THE ULTIMATE & INCOMPARABLE to any chutney / pachadi thats made on earth… ya thats my statement. 🙂
- Always serve with chopped onions, fresh green chillies and homemade butter / venna / malai for the taste of the chutney to enhance.
- We had it with steaming hot rice and the supporting condiments as I said above.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Recipe Card & Print:
Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)
- Frying pan (for stove-top method)
- Blender/ Spice Grinder/ Mixie.
- 1 cup Fresh Gongura Leaves / Sorrel Leaves (heaped)
- 4 tablespoons Cooking Oil
- 8 to 10 count Dry Red Chillies / Yendu Mirchi (long)
- 8 count Fresh Long Green Chillies
- ½ of a lemon Dry Tamarind
- as per taste Salt
- 6 count Garlic Cloves (optional)
Ingredients for Tempering:
- 1 teaspoon Fenugreek Seeds / Menthulu
- 1 teaspoon Mustard Seeds / Aavaalu
- 1½ teaspoon Urad Dal / Split Black Gram
- ½ teaspoon Turmeric Powder
- ½ teaspoon Cumin Seeds / Jeera
- ½ teaspoon Sesame Seeds / Nuvvulu
- ¼ teaspoon Asafoetida / Hing / Inguva
- Pluck the leaves from the stalk, wash them under running water and pat dry with kitchen towel.
- Put a frying pan / sauce pan on stove top under medium heat. Add the oil and let it heat.
- Add all 'ingredients for tempering', sauté them by stirring continuously until you get a pleasant aroma.
- Now, to the same pan, add the dry red chillies and fresh green chillies. Stir fry them until they turn their colour.
- Into the pan, add all the gongura aaku / sorrel leaves, dry tamarind and garlic cloves (optional).
- Sautee until the leaves shrink. Switch the flame off and let them cool a bit.
- Take this content into a mortar-pestle (or) spice blender / mixie.
- Add the salt and grind everything coarsely. Done!!
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