Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine:Indian

Andhra 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.

Health Benefits of Gongura / Sorrel Leaves

Gongura / Sorrel Leaves are referred to as the powerhouse of nutrition. Most importantly, these are very low in fat and calories. Hence, these are good option for a weight loss diet. This herb has a tangy and a sharp taste and is primarily used for treatment of nasal inflammation and sinusitis.(info from internet)

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…. 

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection⇒ Chutney / Pachchadi / Dip

Appetiser recipes collection⇒ Starters / Snacks

Daily Meal Platters collection⇒  Bhojanam / Thali / Meal Platter

Related Posts: 

1. Spinach & Chutney / Pachadi
2. Avocado Chutney (South Indian style)
3. Moringa/Drumstick Leaves Spice Powder/Munagaku Podi

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Ingredients:

• Gongura / Sorrel Leaves – 1 cup (heaped)
• Cooking Oil – 3 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 – ¼ teaspoon
• Mustard Seeds / Aavaalu – ¼ teaspoon
• Urad Dal / Split Black Gram – 1 and ½ teaspoon
• Turmeric – a pinch
• Cumin Seeds / Jeera – ¼ teaspoon
• Sesame Seeds / Nuvvulu – ¼ teaspoon
• Asafoetida / Hing / Inguva – half of ¼ teaspoon

Special Ingredients:

• Dry Tamarind
• Asafoetida / Hing / Inguva
• Garlic Cloves

Step wise Procedure for ‘Andhra Gongura Pacchadi’: 

Gongura Akulu / Sorrel Leaves washed and pat dried with kitchen towel.

‘Ingredients for Tempering’ taken into frying pan.

Green Chillies and Red Chillies added to sautee.

Gongura / Sorrel Leaves, dry tamarind and garlic cloves (optional) added to the same pan.

After the saute.

All the above content, taken into mortar-pestle and hand grounded coarsely. Or can be grind in amixie / spice blender.

Hand ground Gongura Chutney / Sorrel Leaves. Done!!

Tips:

• Take care that the leaves are completely air-dried without any dampness, for the chutney to long for a month.
• Keep stirring continuously while sauteing 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.
• This chutney stays good up to a  3-4 weeks when stored in the fridge.

Result:

• 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.

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Gongura Pachadi / Sorrel Leaves Chutney (Andhra style)

VegCookBook by Praveena

Print Recipe Pin Recipe

Course Accompaniment, chutney, Condiment

Cuisine Indian, South Indian

Equipment

• Frying pan (for stove-top method)
• Blender/ Spice Grinder/ Mixie.

Ingredients

  

• Gongura / Sorrel Leaves – 1 cup (heaped)
• Cooking Oil – 3 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:

• ¼ teaspoon Fenugreek Seeds / Menthulu
• ¼ teaspoon Mustard Seeds / Aavaalu
• 1½ teaspoon Urad Dal / Split Black Gram
• ⅛ teaspoon Turmeric Powder
• ¼ teaspoon Cumin Seeds / Jeera
• ¼ teaspoon Sesame Seeds / Nuvvulu
• ⅛ teaspoon Asafoetida / Hing / Inguva

Instructions

 

• 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!!

Notes

Please see the MAIN POST for step wise pics & recipe TIPS!

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