Andhra style Gongura Pachadi / Sorrel Leaves Chutney (with video)
Andhra style Gongura thokku / Gongura pachadi, with detailed explanation of how to make, serve & storage tips. Recipe below has step wise pics, tips and FULL VIDEO.
Equipment
- Frying pan (for stove-top method)
- Blender/ Spice Grinder/ Mixie.
Ingredients
- 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
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 recipe with step wise PICS, TIPS & FULL VIDEO!