Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
Andhra Gongura Pachadi / Sorrel Leaves Chutney is the predominent 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.
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 quatities 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 which I mentioned at the end.
My Chutney collection with recipes⇒ Chutney / Pachchadi / Dip
- Mamidikaya-Palakoora Pappu / RawMango-Spinach Dal / Lentil Stew
- Methi Pulao / Rice with Fenugreek Leaves
- Moringa/Drumstick Leaves Spice Powder/Munagaku Podi
- Gongura / Sorrel Leaves – 1 cup
- 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
- Dry Tamarind
- Asafoetida / Hing / Inguva
- Garlic Cloves
- 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’, sautee 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 morta-pestle (or) spice blender / mixie.
- Add the salt and grind everything coarsely. Done!!
Step wise pics recipe:
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 and sauteed.
All the above content, taken into mortar-pestle and hand grounded coarsely. Or can be grind in amixie / spice blender.
Serve it with chopped onions, green chillies and homemade butter / venna / malai for its taste to enhance. Done!!
- Take care that the leaves are completely air-dried without any dampness, for the chutney to long for a month.
- Keep stirring continuously while sauteeing the ingredients so that they dont burn.
- 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 upto a 3-4 weeks when stored in the fridge.
- This is THE ULTIMATE & UNCOMPARABLE 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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